If you’re looking for a sweet treat that’s a little bit unique and full of flavor, consider trying out a Greek cake with and basil . This dessert takes traditional to the next level by incorporating tangy Greek yogurt, blueberries, and fragrant basil for a fresh, summery twist.

Making cheesecake can seem intimidating, but with the right recipe and ingredients, it’s actually quite simple. For this recipe, you’ll need a few key ingredients including cream cheese, Greek yogurt, graham cracker crumbs, sugar, eggs, vanilla extract, blueberries, basil, and lemon juice. Here’s how to make it:

Ingredients:

For the cheesecake:
– 1 cup graham cracker crumbs
– 2 tablespoons sugar
– 4 tablespoons unsalted butter, melted
– 16 oz cream cheese, softened
– 3/4 cup sugar
– 1 cup Greek yogurt
– 2 eggs
– 1 tablespoon vanilla extract

For the compote:
– 2 cups fresh or frozen blueberries
– 1/2 cup sugar
– 1/4 cup chopped fresh basil
– 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 325°F. In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until the mixture is crumbly.

2. Press the mixture into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to press it down firmly. Bake the crust for 10 minutes and then set it aside to cool.

3. In a separate mixing bowl, beat the cream cheese and 3/4 cup of sugar together with an electric mixer until smooth and creamy. Add in the Greek yogurt, eggs, and vanilla extract, and continue to mix until everything is well combined.

4. Pour the cheesecake mixture over the baked crust, and smooth it out with a spatula. Bake the cheesecake for 45-50 minutes or until the edges are set and the center still jiggles slightly.

5. While the cheesecake is baking, prepare the blueberry and basil compote. Combine the blueberries, sugar, and lemon juice in a small saucepan over medium heat, stirring occasionally, until the sugar has dissolved. Add in the chopped fresh basil and continue to heat the mixture for another 5-10 minutes, until the blueberries have burst and the mixture has thickened.

6. Once the cheesecake is done, remove it from the oven and let it cool on a wire rack for at least 30 minutes before chilling it in the fridge for at least 2 hours or overnight.

7. Serve slices of the cheesecake drizzled with the blueberry and basil compote for a fresh, summery dessert that’s sure to impress.

The tangy Greek yogurt in this cheesecake adds a nice contrast to the sweet blueberry and basil compote, making it a unique and flavorful dessert that’s perfect for warm summer nights. Plus, you can feel good about indulging in a dessert that incorporates healthy ingredients like Greek yogurt and fresh fruit. Give this recipe a try and see for yourself just how delicious it can be!

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