Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 1 pinch (1g) salt
  • 16 oz (450g) full-fat cream cheese, softened to room temperature
  • 1 cup (120g) powdered sugar, sifted
  • 1 cup (240ml) heavy whipping cream, chilled
  • 1/2 cup (20g) fresh sweet basil leaves, packed
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon. Place the pan in the freezer for 10 minutes to set the crust.
  2. Place the fresh basil leaves and lemon juice in a blender. Pulse until the basil is finely minced. Add the softened cream cheese and vanilla extract, blending on medium speed until the mixture is a uniform, pale green and completely smooth.
  3. In a separate bowl, beat the chilled heavy whipping cream and powdered sugar using an electric hand mixer until stiff peaks form.
  4. Gently fold the whipped cream into the basil-cheese mixture using a spatula, folding slowly to maintain air bubbles until the batter is light and velvety.
  5. Pour the filling over the chilled crust and smooth the top with an offset spatula. Cover with plastic wrap and refrigerate for at least 4 hours (or overnight) until firm.