MANGO CHEESECAKE WITH LEMON BASIL SAUCE

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Mango Cheesecake With Lemon Basil Sauce image

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

8 ounces biscotti
3/4 cup butter, melted
2 (8 ounce) packages cream cheese, room temperature
1 cup whole milk ricotta cheese, room temperature
2 cups mango puree
4 large eggs
3/4 cup sugar
1 cup sugar
1/4 cup water
1/4 cup lemon juice
1 packed cup fresh basil leaf

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

chioma musau
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Overall, I thought the cheesecake was good. The crust was a bit crumbly, but the filling was creamy and flavorful.


Allison Moncrieffe
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The cheesecake was a bit too dense for my taste, but the lemon basil sauce was delicious.


Florah Maxeke
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This cheesecake is so rich and creamy, it's perfect for a special occasion!


Chipasha Mwanza
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The cheesecake was good, but I found it to be a bit too sweet for my taste.


Tarsha Henry
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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
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The cheesecake was easy to make and turned out beautifully. I will definitely be making it again!


Sonee Rai
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This cheesecake was a hit at my party! Everyone raved about how delicious it was.


Sophia Udoka
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I love the combination of mango and lemon basil in this cheesecake. It's so refreshing and summery!


M Nasir
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This cheesecake is so light and fluffy! The crust is perfectly thin and crispy, and the filling is creamy and flavorful.


Muhammadhanif Roonjha
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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
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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!