Food Network: Mango Cheesecake with Basil Lemon Syrup

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Mango Cheesecake with Basil Lemon Syrup
Recipe courtesy Giada De Laurentiis

Ingredients
Mango Cheesecake:
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

Basil Lemon Syrup:
1 cup sugar

1/4 cup water
1/4 cup lemon juice
1 packed cup fresh basil leaves

Directions
Special equipment: 9-inch springform pan

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

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.

For the Basil Lemon Syrup: 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.

Slice the cheesecake and place on a serving plate. Drizzle with the syrup and
serve.