Use up that end-of-summer basil in a delicious, creamy ricotta cheesecake!
For the crust:
For the cheesecake:
Prepare the crust:
Preheat the oven to 325 degrees Fahrenheit.
Butter and flour a 9 inch springform pan. Wrap the outside in foil to prevent any leaks. In a small bowl, mix together the almond flour, melted butter and brown sugar. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes or until golden brown. Allow to cool.
Prepare the filling:
Get out your food processor and 2 large bowls. Separate the eggs. Place the egg yolks in the bowl of the food processor and the egg whites in one of the large bowls. Add the basil leaves to the egg yolks. Process the mixture until the egg yolks are light yellow and the basil becomes small flecks within the mixture. Add in the sugar and vanilla and process until the mixture is thick, about 1 minutes. Add in the ricotta and lemon zest and process until smooth. Place the mixture in the empty large bowl.
Using a hand mixture, beat the egg whites until stiff peaks form. Gently fold the whites into the ricotta mixture. Scrape the mixture into the prepared pan. Smooth out the top with a spatula.
Bake until the cheesecake is golden brown and set, about 1 hour and 30 minutes. Remove from oven and let cool completely.
While the cheesecake is baking, make the candied lemon slices. Using a mandoline or sharp knife, slice the lemons into thin slices, approximately 1/4 inch. Remove seeds. In a large saucepan, stir together 1 cup of water and 1 cup sugar. Heat over medium heat until sugar dissolves. Reduce heat to a simmer and add lemon slices in a single layer. Simmer until the white portion of the lemon becomes translucent about 15 minutes, flipping gently a few times. Remove and allow to cool on a baking sheet.
To serve, remove the cake from the springform pan. Set on a serving dish. Use lemon slices to decorate the top of the cheesecake and dust with confectioner’s sugar. Enjoy!