Lemon Zest Cheesecake with Strawberry Basil Sauce

Is it summer yet?  It's starting to feel that way in Virginia.  Our grass is growing at breakneck speed and bees are buzzing around the back porch, but more importantly, we have fresh basil growing again!  What better way to welcome the warm weather than with a citrus treat featuring freshly picked herbs?

This cheesecake is an adaptation from one of Giada's cheesecakes, and let me just say, a ricotta cheesecake is pretty darn delicious.  Just FYI, you've gotta make this in advance because it needs about 8 hours in the refrigerator.

I've adapted the original recipe to take advantage of one of my favorite flavor trios: strawberry-basil-lemon.  In fact, I've made this cheesecake before with a strawberry base and a lemon-basil sauce, and you might remember a strawberry basil pie from last spring.  I just can't get enough.

So what other song than Depeche Mode's "Just Can't Get Enough"?

Ingredients:

Crust:
--1 1/2 c. crushed honey graham crackers
--3 tbsp. unsalted butter
--1-2 tsp. honey

Filling:
--2 8-oz. packages cream cheese or neufchatel
--1 c. whole milk ricotta, at room temp
--1 c. freshly squeezed Meyer lemon juice (about 3 whole lemons)
--3 tbsp. lemon zest (zest from about 3 lemons)
--4 eggs
--3/4 c. turbinado sugar

Strawberry Basil Sauce:
--1 c. chopped fresh strawberries
--large bunch fresh basil
--1/2 c. turbinado sugar
--3/4 c. water

Preheat oven to 350 degrees F.

In a food processor, pulse the honey grahams, butter, and honey until the crust ingredients start to stick together.  Grease a 10" springform pan, and cover the bottom and edges in aluminum foil.  Press the crust mixture onto the bottom of the pan, pressing down to make it even.  Bake for about 7-9 minutes at 350 degrees F and remove from oven to cool.

For the filling, beat together the cream cheese, ricotta, and turbinado sugar until cream.  Add the eggs one at a time, continuing to beat.  Once those are combined, add the lemon juice and lemon zest, beating at medium speed until the mixture is creamy.  Pour onto the crust in the springform pan.

Next, take a roasting pan and fill it about 2-3 inches with warm water, or enough to come about halfway up the sides of the springform pan.  Place the springform pan (unbaked) in the roasting pan, and put the whole thing in the oven.  Bake for about 1 hour 30 min., or until the cheesecake is set (it won't wiggle when you shake the pan).

Remove from oven and allow to cool.  Cover and place in refrigerator for approximately 8 hours.  (It will stay good for a few days in the fridge, too!).

For the sauce:

In a small saucepan, heat the turbinado sugar and water over medium heat until the sugar has dissolved, forming a simple syrup.  In a food processor, combine the simple syrup, strawberries, and basil.  Pulse until you've got your desire consistency (I like the basil very finely chopped and incorporated).  Store separately, and pour over each delicious piece of cheesecake.