Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 1/4 tsp salt
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup fresh sweet basil leaves, packed
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp minced fresh basil
  • 2 tbsp heavy cream

Instructions:

  1. Combine graham cracker crumbs, sugar, and salt in a bowl.
  2. Pour in the melted butter and stir until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
  4. Bake at 350°F (175°C) for 8–10 minutes until fragrant and golden; set aside to cool.
  5. Pulse fresh basil leaves with 2 tablespoons of the sugar in a food processor until a fine green paste forms.
  6. Beat softened cream cheese and remaining sugar on medium-low speed until smooth.
  7. Fold in the basil-sugar paste, lemon zest, lemon juice, and vanilla extract.
  8. Beat in eggs one at a time on low speed, followed by the sour cream, until emulsified.
  9. Pour filling into the prepared crust and bake for 60 minutes.
  10. Allow the cheesecake to cool and then chill in the refrigerator for a minimum of 6 hours.
  11. Whisk together powdered sugar, lemon juice, minced basil, and heavy cream to create a glaze; pour over the chilled cheesecake before serving.