Mango Cheesecake with Basil Lemon Syrup

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I think the ricotta cheese take away all the flavour from the cream cheese and mango that's why you don't like how it turned out . I haven't tried it as yet but it sounds like a wonderful recipe but before I make it I would make a few changes to it like don't use the ricotta cheese,and maybe use a different crust recipe or make my own.

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We tried the cake after it sat for 8 hours and it was good but noticed that the cake lacked a lot of flavor. However the leftovers 24 hours later were amazing!! The mango came through so the cake had a lot more flavor. was a huge hit with my dinner guests!

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Don't bother making this one. It is expensive. The texture is unusual for cheesecake. The mango flavor is so mild it borders on offensive. The basil in the lemon syrup adds to the odd mixture of flavors. I made this for a "supper group" where honest evaluation is more valued than politeness. The entire group said "Yuck" after the second bite. Lots of money went into the trash last night.

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This recipe was such a disappointment!!! I was so looking forward to a fabulous dessert and it was awful! I couldn't taste the mango at all, and even without the mango taste, it didn't even taste like cheesecake. Do not spend the money and take the time to make this.

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Even after reading some of the poor reviews, I was still excited to try this because I love mangos, cheesecake and Giada. I normally love her recipes and make them often. I did not like this cheesecake though. I followed her exact recipe and feel like I did everything correctly, but I thought the flavor of the cheesecake was bland and I did not like the lemon basil syrup even though I am a huge fan of basil lemonade. I had one piece of the cheesecake and threw the rest away because it is not good enough to justify all of the calories.

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it was very good

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I dont know how people can rate this recipe when they didnt follow the recipe! Changing out a multitude of the ingredients yields a totally different recipe! SO dont rate the recipe unless you follow it as wriiten!

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I am too cheap to pay $4 for a small bag of frozen mango and they aren't in season in January, so here is what I did: I bought a can of Hawaii's Own frozen Mango-Orange juice concentrate! When it was mostly thawed I blended about 2-3 tablespoons of cornstarch in with it. I also had some Mango liquer and added about 1/2 cup of that but I think it probably wasn't necessary, just the juice syrup would do fine. It turned out faboulously! Lots of flavor and it set well. Since I eat extremely low-fat or fat-free, I used fat free ricotta and cream cheese, as well as "I can't believe it's not butter" spray liquid in place of the butter for the crust. Didn't have biscotti so I used 1/2 animal cookies and 1/2 lady fingers, crumbed. Even with all of these changes, it couldn't have come out better. I was extremely pleased and will definately make it again - and next time I will be sure to have fresh basil so that I can make that yummy sauce!

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everyone that tasted these loved them...but i could see some room for improvement... i did not like the ricotta..i think it made the cheesecake bland..i would prefer the tanginess of cheese cream alone... also next time i would use a larger pan because the cake was very tall... the lemon basil syrup was AMAZING!!!

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I made this cheesecake today, for the first time as my New Years Eve desert. Nevertheless, some of the reviews here are less inviting to move into the kitchen... I had a package of frozen mango and, as a back up, I also bought 2 fresh mango's. I ended up using the fresh ones (frozen was taste-free and full of water, I added a little bit of mango nectar and made the puree in a small food processor. I also replaced the ricotta with a fine cow cheese (quark and added some vanilla. I kept it in the oven at 350 for only 1h because it looked ready - settled and golden on top.Well, I had to taste this!! It is amazing!! Smooth, creamy and just about the right sweetness. I put small pieces of fresh mango into the basil syrup to give some definition to the lovely yellow. Thank you, Giada! Good luck everybody! This is a winner in my cook-book.