Purple Basil Jelly

Purple Basil Jelly Glaze

• Warm 3/4 cup of Purple Basil Jelly over low heat as is or with a teaspoon of lemon juice and pour over wedge of blue triple cream cheese or a fresh fruit tart.

Silky Cheese Cake with Purple Basil Jelly Glaze
Makes: 8 inch cake
Crust
Ingredients:

• 5 oz coarsely ground blanched almonds
• 1/4 lb unsalted butter (room temp)
• 1/6 C (40 ml) granulated sugar
• 1 1/2 C flour
• 1 egg, lightly beaten
• 1 t. vanilla extract

Procedure:

1. Preheat oven to 350 F
2. Mix all ingredients and press into a buttered 8-inch tart or spring form pan.
3. Chill for 30 min in fridge.
4. Bake for 10-15min then let cool.

Cake
Ingredients:

• 4 - 8 oz packages of cream cheese
• 1/2 C heavy cream
• 1 1/2 C sugar
• 4 eggs, lightly beaten
• 1 t of fresh lemon juice.

Procedure:

1. Preheat the oven to 325 F
2. Beat cream cheese, cream and sugar until smooth.
3. Beat in eggs and then lemon juice.
4. Pour into prepared crust.
5. Bake until firm (about 1 hour).
6. Let cool completely.

Purple Basil Jelly Glaze
Ingredients:

• 1 Jar Purple Basil Jelly
• Strawberries
• Blueberries

Procedure:

1. In a saucepan, melt and whisk entire jar of Purple Basil Jelly until smooth.
2. Pour this over entire chilled cheesecake and rechill prior to serving OR pour half the glaze over the chilled cheesecake and mix the remaining with 1-2 cups of fresh strawberries or blueberries.
3. Spoon berry mixture over top of cheesecake and chill.

1424 21st Street NW
Calgary AB, T2N 2L9

info@palettefinefoods.com