Mango Cheesecake with Basil Lemon Syrup

Name: Mango Cheesecake with Basil Lemon Syrup
Prep time: 10 h 20 min
Cook time: 10 h 20 min
Total time: 10 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams biscotti; 177 milliliters butter, melted; 454 grams packages cream cheese, room temperature; 4 larges eggs; 237 milliliters packed cup fresh basil leaves; 59 milliliters lemon juice; 473 milliliters mango puree; 237 milliliters whole milk ricotta cheese, room temperature; 177 milliliters sugar; 237 milliliters sugar; 59 milliliters water

Mango Cheesecake with Basil Lemon Syrup requires roughly 10 hours and 20 minutes from start to finish. One portion of this dish contains roughly 12g of protein, 43g of fat, and a total of 743 calories. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have milk ricotta cheese, butter, eggs, and a few other ingredients on hand, you can make it.

Instructions

Special equipment: 9-inch springform pan

Equipment you will use

Springform Pan

For the Mango Cheesecake: Preheat the oven to 350 degrees F.

Ingredients you will need

Mango

Equipment you will use

Oven

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.

Ingredients you will need

Biscotti

Wrap

Equipment you will use

Food Processor

Springform Pan

Aluminum Foil

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.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

Ingredients you will need

Crust

Equipment you will use

Wire Rack

Oven

Blend the cream cheese and ricotta in a food processor.

Ingredients you will need

Cream Cheese

Ricotta Cheese

Equipment you will use

Food Processor

Add the mango puree, eggs, and sugar and pulse until the mixture is smooth.

Ingredients you will need

Mango Puree

Sugar

Egg

Pour the mango mixture over the crust in the pan.

Ingredients you will need

Crust

Mango

Equipment you will use

Frying Pan

Place the springform pan in a large roasting pan.

Equipment you will use

Springform Pan

Roasting Pan

Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.

Ingredients you will need

Water

Equipment you will use

Springform Pan

Roasting Pan

Bake until the cheesecake is firm and moves slightly when the pan is gently shaken, about 1 hour 30 minutes.

Equipment you will use

Oven

Frying Pan

Transfer the cake to a cooling rack to cool for 30 minutes.

Equipment you will use

Wire Rack

Place in the refrigerator and cool completely, at least 8 hours and up to 2 days.

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.

Ingredients you will need

Lemon Juice