Lemon Basil White Chocolate Cheesecake Topped With Lemon Vodka Creme

Lemon basil lends a hint of citrus while the white chocolate and sour cream creates a rich, tangy, creamy texture. I prefer more of a New York style drier type of cheesecake than a soft pudding version. To really send your palate over the moon I topped it with a lemon vodka marscapone cream topping.

I’m having a blast exploring the flavor combinations of these mini desserts. If you’re a cheesecake fan you’ll want to add this delicacy to your collection. If you’re not already one, this may transform you…

Lemon Basil White Chocolate Cheesecake Topped With Lemon Vodka Creme

Ingredients

For crust

17 cookies (I used Girl Scout Café Cookies. I’ve been experimenting with different kinds and find that you can use just about any cookie you like. A store bought shortbread or sugar cookie would also work as long as they’re not too thin)

For Filling

1 – 8 oz. package of full fat cream cheese, room temperature

1/3 C granulated white sugar

1/8 tsp. salt

1 large egg, room temperature

½ tsp. pure vanilla extract

1 tsp. lemon zest

¼ tsp. dried lemon basil (I grow this fresh and dry it. If you can’t find this in a grocery store just use extra lemon zest)

¼ C full fat sour cream, room temperature

¼ C white chocolate, melted (use the real kind rather than coated white chocolate chips. There is a taste difference)

For Topping

½ C marscapone cheese, room temperature

¼ C lemon curd, room temperature

1 tbsp. lemon vodka

Directions for crust

Because I’m experimenting and developing my own variations of cheesecakes my recipes are smaller than they would typically be. So if you want the full size recipe double what I have here. This makes approximately 17 mini cakes.

Line muffin pans with foil liners and place a cookie in the bottom of each one. I've compared the use of cookie vs grinding the cookie with butter for a typical crumb crust. I found the crumb version produced too thick of a base for my taste. I prefer the focus to be on the filling. Some feel the crust is the best part. Using cookies provides an even, moist support and no matter wihich kind I've used it softens right up when baked along with the cheesecake.

For this cheesecake I used a homemade brownie recipe and was quite pleased with the results!

Directions for filling

Preheat oven to 300 degrees.

With a hand mixer beat cream cheese on low speed until creamy and smooth. It’s important to use low so you do not add too much air into the mixing process, which could cause cracking on the top of the cake. Add sugar and salt. Beat to combine. Keep sides of bowl scraped down. Add egg, beating until incorporated. Add remaining ingredients and beat just until blended. Overmixing can also cause cracking.

Distribute batter evenly among all muffin cups. Bake for approximately 20 minutes, until set. The top should look a little wet and the center a little wobbly. Resist the urge to leave them beyond this time. Over baking can create cracking too.

If you’ve never baked cheesecake before it can be difficult to tell when they’re done. This is made more complicated because you can’t taste test or poke them as cheesecakes must rest in the refrigerator to develop their optimum texture.

Remove cheesecakes from the oven and allow them to cool completely on a wire rack. Refrigerate for at least several hours, ideally overnight. Delicious plain but even better with the following cream sauce…

Directions for topping

Stir marscapone and lemon curd together until blended. Add vodka. Spoon onto center of each cheesecake and enjoy. These can be kept in the frig for up to a week and in the freezer for 3 to 5 months. This particular recipe can be frozen with the topping. To freeze, place in a single layer inside of a tightly sealed Tupperware container.

NOTE - To avoid condensation forming on top of cakes make sure they are completely cooled before refrigerating.

To thaw, remove from tupperware and place on racks. Do not leave them in the containers because condensation can form and drip onto the cheesecakes leaving you with a faded watered down version of your beautiful dessert.

It's a very rich dessert but these minis are the perfect size to satisfy your cheesecake cravings!