Kitchen Table: Lemon Balm Cheesecake

Make this recipe for a light, fluffy cheesecake.

By The Herb Companion Staff
June/July 1995
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Serves 8 to 10

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This cheesecake tastes especially good with a raspberry sauce.

Crust

  • 6 whole graham crackers
  • 6 gingersnaps
  • 2 tablespoons maple syrup

1. Preheat the oven to 350°F. Crumb the cookies and crackers in a food processor or place them in a plastic bag and crush them with a rolling pin. Mix in the syrup.

2. Press the mixture into the bottom of a greased springform pan. Bake 10 minutes.

Filling

  • 14 ounces ricotta cheese
  • 8 ounces cottage cheese
  • 6 ounces light cream cheese
  • 3/4 cup minced lemon balm leaves
  • 4 tablespoons butter
  • 4 tablespoons honey
  • 4 eggs
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons flour

1. Blend all the ingredients in a food processor and pour into the baked crust.

2. Bake for 1 hour at 350°F. Bake an additional 20 to 25 minutes at 300°F or until the cheesecake is firm.

3. Chill for several hours and garnish with sprigs of lemon balm or edible flowers.

Courtesy: Tracy Perkins, Lafayette, California

Click here for the original article, Kitchen Table: Recipes for Chicken with Goat Cheese, Wild Greens Quiche, Garden Pasta and Lemon Balm Cheesecake.


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