Mango Cheesecake with Basil Lemon Syrup

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Made this recipe as written, and the whole family loved it!

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This looks really good, but after reading the reviews, I will make my own ricotta with Mango white balsamic vinegar and use an Indian mango puree, also decrease the sugar. Also, has anyone tried this without the crust by using individual ramekins? The syrup is Delish!! Love ya, Giada!

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Very tasty, based on the reviews I used mascarpone instead of ricotta, and it is very yummy. I can taste a bit grainy, so next time I would put the mango purée through a strainer to make it smoother. I like it that it is not overly sweet and the mango makes it refreshing and light.

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Love it!! I tweaked the recipe per the reviews I read before baking it.
I omitted the ricotta cheese used Neufchatel cheese and I placed some Basil in the cheese mixture before baking.
I will definitely bake this again!

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I have made this recipe twice and it came out great both times. I have played around with the crust recipe using the flavored biscotti (I think it was lemon. The one downfall of this recipe is the cheesecake itself doesn't have a lot of flavor on it's own but a friend of mine who is a chef suggested adding some finely chopped basil, not a lot, to the cheesecake itself. It's a very pretty cheesecake and I will make it again..very good!

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So I just made this and I have to say I was very disappointed. Unlike others I did not have trouble with it being gritty, stringy, or lacking in mango flavour. But I did not like the taste one bit.

Before I baked it I looked over the reviews. I decided to use less butter for the crust. I bought a can of sweetened mango puree for the filling, and used only 1/2 a cup of sugar for the filling as was suggested by one the reviews. I made sure that the ingredients were at room temperature. I also made sure to drain the excess water in the ricotta cheese. Before it went in the oven, it looked fine and after it was baked it looked perfect. And then I ate it and it was blech. I love mango but the mango flavour had a subtle distorted taste which I was surprised at because the mango puree smelled and tasted great.

I don't know what went wrong. I feel like it needed something else in the filling besides sugar. I wanted to like this recipe but I did not and will not be making it again.

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This was my first time making a cheesecake... and it came out gorgeous and tasted wonderful!!! everyone is asking when i'm going to make it again. so it was a big hit!!

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I used 3 8 ounce blocks of cream cheese and omitted the ricotta. I used fresh mango puree and also added one ripe nectarine skin and all and pureed that in because I had it to use up. I also added 1 Tablespoon of flour to the batter. Trying to fix all of the comment complaints.
I baked the cheesecake for an hour and a half on 350, in a water bath, turned the oven off as soon as the cake was set and opened the oven a slight bit. Let it cool down, then set the cake on a cooling rack and let it come to room temperature, cutting around the edge and loosening the sleeve as it cooled. My cake has NO cracks and is absolutely gorgeous.
I will have to write further review for taste but so far this is the most beautiful cheesecake I've ever made!

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I tried this recipe in spite of the negative reviews, and I wish I hadn't. The texture is all wrong with the ricotta in it, and as has been said, it makes the cheesecake taste bland. Also, the recipe called for way too much butter for the crust. It was just sopping with butter, and never did get crisp. One the bright side, the lemon basil syrup is wonderful!

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This cake was OMG so good. I followed the directions i did not make the basil lemon syrup. Instead i just got some fresh mangos sliced them and placed on top of cake and sides of plate then i finished with a dollup of cool whip.I had went to Florida and my husbands uncle gave me some home grown mangos. They were so sweet i could not eat them all, so to prevent them from going bad. I pureed them and placed in freezer until i was ready to use. My house was filled with the fragrance of mangos.