Basil and Pilsner combine for a unique take on the traditional cheesecake.
Active preparation time: 20 minutes
Total time: 5–6 hours
Makes: One 9-inch (23 cm) cheesecake
Filling
2 lb (907 g) cream cheese (4 bricks), softened
1½ cup sugar
4 eggs
3/4 cup (6 fl oz/177 ml) Pilsner
1 cup sour cream
½ oz (14 g) basil chiffonade
1 tsp vanilla extract
¼ cup flour
Preheat the oven to 350°F (177°C). With a stand or hand mixer, beat together the cream cheese and sugar until the mixture is smooth. Add the eggs one at a time, beating after each addition and scraping down the mixing bowl as needed. Stir in the remaining ingredients and mix until smooth. Allow the basil to steep while you prepare the crust.
Crust
2½ cup graham cracker crumbs
1 Tbs sugar
3 Tbs butter, melted
Combine the graham cracker crumbs, sugar, and melted butter and mix well. Press the mixture onto the bottom of a 9" (23 cm) springform pan. Pour the cheesecake batter over the crust and bake for 50–60 minutes or until the center of the cheesecake is firm.
Turn off oven and allow the cheesecake to cool in the oven 2–3 hours. Remove the cheesecake from the oven and refrigerate. To serve, place a slice of cheesecake on a plate and top with the strawberry preserves.
Strawberry Preserves
1 lb (454 g) strawberries, quartered
¼ cup sugar
Combine the strawberries and sugar; mix well. Place the strawberry mixture into a mixing bowl and cover with plastic wrap. Place a pot of water on the stove and bring to a simmer. Place the mixing bowl directly on top of the simmering water and cook for 2–3 hours. Your syrup should be viscous enough to coat the back of a spoon.
Remove from the heat and cool.
Beer Suggestions: Epic Hop Syndrome (Salt Lake City, Utah), Sixpoint Brewery The Crisp (Brooklyn, New York), Left Hand Polestar Pilsner (Longmont, Colorado).