Preheat oven at 350F. Grease an 8-inch spring form pan.
Make the crust by mixing all the crust ingredients together with a fork.
Press the mixture onto the bottom of the spring form pan. Bake crust for 8 to 10 minutes. Set aside to cool. Turn down oven temperature to 300F.
In the bowl of a standing mixer with a paddle attachment, mix cream cheese, sour cream, sugar, vanilla extract, lemon zest and juice until combined.
Add egg yolks, one at a time. Blend for another 2 minutes until well combined.
In a clean bowl, whip the egg whites until stiff. Gently fold in the cream cheese mixture.
Pour the filling in the prepare pan. Tap the pan on counter a few times to release all the air in the batter.
Position rack in the center of oven and place cheesecake on it. Place a shallow pan full of water on the lower rack in the oven.
Bake for an hour, or until the edge of the cheesecake is puffed but the center is still a bit wobbly and wet looking.
Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour.
Remove from the oven. Chill for overnight.
To prepare the topping, in a large sauce pan, combine the strawberries, sugar and lemon juice and cook over a medium heat for 5 minutes, or until the sugar has melted and the mixture has thickened slightly. Remove the strawberries and continue to cook for another 5 minutes, or until the syrup has reduced by half. Remove the pan from the heat and let cool completely.
Spoon the strawberries and syrup over the cheesecake. Garnish with the basil leaves and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (155g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 198 (68%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 355mg||109 %|
|Sodium 7173.2mg||247 %|
|Potassium 170.9mg||4 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 11.7g|
|Protein 11.4g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 292
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