This is another Giada recipe from Food Network. I'm not too sure about the basil sauce but it looks good. I haven't made this yet. It is here for safekeeping. I think you could probably use graham crackers for the crust if you don't want to use biscotti.
Provided by Zaney1
Categories Cheesecake
Time 1h50m
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Mango Cheesecake:
- Preheat the oven to 350.
- Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil.
- Finely grind the biscotti in a food processor.
- Add the melted butter and process until the crumbs are moistened.
- Press the crumb mixture over the bottom (not the sides) of the prepared pan.
- Bake until the crust is golden, about 15 minutes.
- Cool the crust completely on a cooling rack.
- Blend the cream cheese and ricotta in a food processor.
- Add the mango puree, eggs, and sugar and pulse until the mixture is smooth.
- Pour the mango mixture over the crust in the pan.
- Place the springform pan in a large roasting pan.
- Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
- Bake until the cheesecake is firm and moves slightly when the pan is gently shaken, about 1 hour 30 minutes.
- Transfer the cake to a cooling rack to cool for 30 minutes.
- Place in the refrigerator and cool completely, at least 8 hours and up to 2 days.
- Basil Lemon Sauce:.
- Place the sugar, water, and lemon juice in a small saucepan.
- Bring the mixture to a simmer over medium heat and cook until the sugar is dissolved.
- Cool the syrup completely.
- In a food processor combine the basil and the cooled syrup.
- Pulse until the herbs are finely chopped.
- Strain the mixture through a fine mesh sieve.if desired.
- You can also just leave the pieces of basil in there for a pretty green sauce.
- Slice the cheesecake and place on a serving plate.
- Drizzle with the sauce and serve.
Nutrition Facts : Calories 638.8, Fat 43.6, SaturatedFat 26.7, Cholesterol 229.6, Sodium 352.3, Carbohydrate 54.1, Fiber 0.8, Sugar 50.4, Protein 11.3
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chioma musau
[email protected]Overall, I thought the cheesecake was good. The crust was a bit crumbly, but the filling was creamy and flavorful.
Allison Moncrieffe
[email protected]The cheesecake was a bit too dense for my taste, but the lemon basil sauce was delicious.
Florah Maxeke
[email protected]This cheesecake is so rich and creamy, it's perfect for a special occasion!
Chipasha Mwanza
[email protected]The cheesecake was good, but I found it to be a bit too sweet for my taste.
Tarsha Henry
[email protected]I'm new to baking and this was my first time making a cheesecake, it turned out really well! The crust was easy to make and the filling was creamy and delicious.
Trinidad Pinedo
[email protected]The cheesecake was easy to make and turned out beautifully. I will definitely be making it again!
Sonee Rai
[email protected]This cheesecake was a hit at my party! Everyone raved about how delicious it was.
Sophia Udoka
[email protected]I love the combination of mango and lemon basil in this cheesecake. It's so refreshing and summery!
M Nasir
[email protected]This cheesecake is so light and fluffy! The crust is perfectly thin and crispy, and the filling is creamy and flavorful.
Muhammadhanif Roonjha
[email protected]The cheesecake was delicious, but the lemon basil sauce was a bit too tart for my taste. I would probably use less lemon juice next time.
Md Afjal Hossain
[email protected]This was my first time making a cheesecake and it turned out amazing! The crust was perfectly graham crackery and the filling was creamy and smooth with a subtle tang from the lemon basil sauce. I will definitely be making this again!