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1
For Strawberry Basil Sauce:
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2
Place strawberries, 2 T water, 1/4 cup sugar, lemon juice, lemon zest (if using), and a pinch of salt into a sauce pot and bring to boil over medium-low heat.
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3
Whisk 2T water with 1T cornstarch and add to strawberry mixture.
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4
Add basil leaves to strawberry mixture.
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5
Use an immersion blender or transfer to blender and blend until smooth. Return to sauce pot.
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6
Adjust basil, lemon, and sugar amounts to desired levels.
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7
Reduce heat and let simmer for 10-15 minutes until reduced to about 1 cup of thick sauce (a little thinner than the consistency of honey).
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8
Let sauce cool.
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9
For Crust:
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10
Cream the butter and 1/2 cup sugar.
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11
Add the salt and 1 3/4 cup flour to sugar mixture and combine until the dough is well mixed. Add remaining 1/4 cup flour as needed to form dough.
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12
With floured hands, dump dough into a greased 9x13 pan and press to form crust.
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13
Let the dough chill for 15-20 minutes (about the time it takes for the oven to preheat).
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14
Bake crust at 350 until barely brown (10-12 min), let cool on a wire rack for about 15 minutes.
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15
For Cheese Filling:
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16
Beat cream cheese and 1/2 cup sugar until smooth.
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17
Blend in eggs, sour cream, vanilla extract, and a pinch of salt.
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18
To Assemble:
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19
Pour cream cheese mixture over crust.
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20
Drop spoonfuls of strawberry sauce onto the top and use a knife to cut through the cheese layer to create a swirl appearance.
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21
Bake at 350 for 25-30 minutes until the outer edges are set, but the middle is still slightly jiggles.
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22
Let cool on the counter before transferring to the refrigerator.
