Mini Cheesecakes with Strawberry Basil Jam


December 4, 2021

Made with Neufchâtel in France, egg whites in Japan, quark in Austria, and duro blando in El Salvador, cheesecake is a beloved, celebratory offering country to country. So you’d better believe that we’re already elbows deep in tempering cheeses for the onslaught of holiday gatherings. It’s said that the use of cream cheese and addition of fruit are pure Americanisms, and if so, our country did us proud; the sweetness and acidity in fruit pair so beautifully with rich, savory cheese. If you like this recipe and are ahead of us in starting your seasonal shopping, check out our Holiday Recipe Card gifts with our jams and syrups, available soon online and at the Belfast Farmers' Market, Brunswick Winter Market, and Merry Meeting Kitchen.

Plated mini ricotta cheesecakes with Turtle Rock Strawberry Basil jam atop

Mini Cheesecakes with Strawberry Basil Jam

This week we made ricotta and strawberry basil cheesecakes, but you can easily swap in cream cheese or chèvre and our Organic Blueberry Cardamom or Wild Blueberry Spreadable Fruits, respectively.

Yield: 12 mini or one 9-inch cheesecake


For the Crusts:

1 cup graham cracker crumbs
1 tablespoon granulated sugar 
1/4 teaspoon salt
3 tablespoons unsalted butter, melted

For the Cheesecakes:

12 ounces ricotta, strained if particularly wet or liquid has separated
1/3 cup granulated sugar
1/3 cup sour cream
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon grated fresh lemon zest
1 large egg
1 jar Turtle Rock Strawberry Basil Spreadable Fruit, warmed slightly to loosen (for serving)


For the Crusts:

1) Preheat oven to 325°F (163°C). Line muffin tin with paper liners or spray 9-inch cake or springform pan well with nonstick spray.

2) Combine all ingredients and mix until like wet sand.

3) Press ~1 tablespoon into each muffin hollow or entire mix into bottom of cake pan using fingers or back of spoon.

4) Bake crusts for ~8 minutes. Set aside to cool.

For the Cheesecakes:

1) Beat ricotta and sugar until smooth.

2) Add sour cream, vanilla, salt, and lemon zest and mix until well combined and lump-free.

3) Add egg and mix thoroughly.

Ricotta cheesecake ingredients in silver bowl

4) Divide batter evenly among crust (just shy of 1/4 cup each for muffin tins).

5) Bake ~20 minutes for muffin tin or 25 for cake pan, until edges are set and middle is just slightly jiggly.

6) Cool in pan at least 30 minutes, then cover and chill in fridge at least 2 hours but preferably overnight.

Depanned mini cheesecakes before jamming

7) Once thoroughly chilled, move cheesecake(s) to a serving platter (you will want to run a knife along the edge of your pan first if plating one large cheesecake). Top with dollops of our Maine-harvested strawberry basil jam.

8) Store in an airtight container in the fridge up to 4 days.

Money shot of Turtle Rock Farm ricotta cheesecakes with strawberry basil jam


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