This strawberry and basil cheesecake will help you forget about your Tuesday blues

Cheesecake is believed to always taste like love, and that's all we need to get rid of our Tuesday blues by making strawberry and basil cheesecake at home. Because you don't live near a bakery, you don't have to miss out on cheesecake, so brighten up your Tuesday with this delectable dessert recipe for classic strawberry and basil cheesecake.

Ingredients for biscuit crust:

Digestive biscuits 150gm

Unsalted butter 65gm

Castor sugar 30gm

Ingredients for cream cheese filling:

Cream cheese 900gm

Castor sugar 225gm

Egg 4pc

Egg yolk 1pc

Vanilla essence 22gm

Lemon juice 5gm

Corn flour 18gm

Ingredients for strawberry compote:

Fresh strawberry 200gm

Water 50gm

Regular sugar 20gm

Basil 5 gms

Method for making the biscuit crust:

Roll the biscuits into a fine powder with a rolling pin. In a microwave-safe bowl, melt the butter. Melt butter in 3 second increments, mixing after each, until thoroughly melted. With a spatula, combine it with the crushed biscuits and the castor sugar.

Use a cheesecake mould or a 9-inch cake ring and cover the base securely with tin foil. Spread the mixture on the cake ring's base and firmly press it down to flatten it. Preheat oven to 180°C and bake for 10 minutes. Allow 30 minutes for cooling.

Filling with cream cheese is made in the following way:

Cream the cream cheese in a mixing basin with an electric hand mixer fitted with the whisk attachment on medium-high speed until smooth. At medium-high speed, add the castor sugar and mix until the sugar is dissolved and the mixture is frothy. Add the eggs one at a time, mixing on medium speed until well combined.

Using a spatula, fold in the vanilla extract, lemon juice, and cornflour. Pour the mixture over the baking biscuit crust and bake for 160 minutes in a waterbath at 155°C, or until a golden crust forms on top. Allow for 30 minutes of resting time at room temperature.

Place the cheesecake in the refrigerator for at least 3 hours to chill. Using a palette knife, remove the cheesecake from the ring. Using a knife, cut the cake into 12 slices.

Strawberry compote is made in the following way:

Strawberries should be cleaned and washed. Cut them up into little chunks. In a small saucepan, combine the water, sugar, and chopped strawberries; simmer over low heat until the strawberries are mashed and a thick chunky compote forms.

Plating technique:

Place a slice of chilled cheesecake on a platter and top with a tablespoon of strawberry compote before serving.