Lemon cheesecake with basil pesto - Recipes

Lemon cheesecake with basil pesto

10-12 slices 50 minutes + freeze for four hours
Lemon cheesecake with basil pesto
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    • 30 g butter
    • 10 digestive biscuits
    • 1 tsp ground cardamom


    • 3 egg yolks
    • 140 g Dansukker Light Muscovado Sugar
    • 1 tsp Dansukker Vanilla Sugar
    • 200 g cream cheese
    • 300 ml whipping cream
    • Juice and peel of half a lemon, preferably organic

    Sweet pesto

    • 30 g basil
    • 10 g flat leaf parsley
    • 30 g toasted pine nuts
    • 45 g olive oil
    • 2 tbsp Dansukker White Baking Syrup

    Melt the butter and mix with the digestive biscuits and cardamom in a food processer. Press the mixture onto the base of a round spring form tin, about 22 cm in diameter.

    Whisk the egg yolks, sugar and vanilla sugar in a bowl. Add the cream cheese and whisk until smooth.

    Whip the cream in another bowl and fold into the cream cheese mixture. Finally, add the lemon juice and grated zest.

    Pour the mixture into the base and place in the freezer for at least 4 hours.

    Combine all the ingredients for the sweet pesto. Remove the cheesecake 10 minutes before serving and pour the pesto over. Decorate with pine nuts and basil leaves.

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