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Mango Cheesecake with Basil Lemon Syrup Recipe

Mango Cheesecake with Basil Lemon Syrup

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (75)

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Average Rating:

Total Reviews: 75

Showing 41-50 of 75

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  • on August 30, 2009

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    it was okay... i mean when we got it to the table the basil stuff looked unappetizing
    instead i just make a reg cheesecake and drizzle a puree of mango and sour cream,on top, i wasnt feeling the basil

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  • on August 10, 2009

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    This cheesecake was a total disappointment. The mango was hardly apparent in sight or taste. The texture was grainy and not smooth. The crust was good but otherwise not at all what we expected.

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  • on August 09, 2009

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    I almost decided NOT to make this after reading the reviews. I am SO glad I gave this recipe a chance. It was wonderful. Light and special. Everyone loved it, even those who were a little nervous about the lemon basil syrup.
    I will make this again and again.

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  • on April 28, 2009

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    I loved it! It was a typical cheesecake by any means, but that's what I loved about it. It is unique. Fresh and light which is nice for a change in the cheesecake. Presents very well and everyone at the dinner loved it old and young.

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  • on April 12, 2009

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    I agree with most everyone. This is definitely not my favorite cheesecake ever. I could barely taste the mango, and the basil lemon syrup was a bit weird. In general it was just boring. I probably won't make it again! Sorry Giada! The recipe sounded fantastic and looked delicious on the show!

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  • on December 16, 2008

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    i tried it first time , even though i have ommited mango part and syrup, instead of mango i used fresh blueberry and accidently , i gave 8 ounce ricotta cheese. and that came out so rich and delicious!!! all the guest in my party wanted the recipes!! i had pass it :(

    but i love the cheese cake!! best ever!!

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  • on October 31, 2008

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    Made this with my daughter and I must say it certainly is a much lighter cheesecake but I would certainly make it again. I was nervous about the lemon basil syrup so I substituted orange and mint leaves with orange zest for the syrup and it was a delicious combination because mango and orange are a wonderful blend. Good job Giada! Cheesecakes can be varied, so the lighter consistency was a delightful change.

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  • on October 27, 2008

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    I've tried lots of Giada's recipe's and loved them, but this one will not make it to my recipe collection. I used frozen mangos (as she suggested and the cake tasted like....nothing!! Added to that, the Lemon/Basil Sauce, and the results were just WIERD. The only good thing was the biscotti crust. Sorry Giada.

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  • on October 26, 2008

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    Giada did it again! This cheesecake had me a little skeptical at first (it smelled a little eggy while cooking but it tasts SO GOOD! Instead of using biscotti I used 'Nilla Wafers and butter- it turned out perfectly. I couldn't fit the large amount of liquid in my food processor so I used my hand mixer with the whisks, I don't think it made much of a difference. The basil syrup is so different and tasty, it really refines the whole cheesecake, I definitely reccommend using it (I added some lemon zest, too But serve it on the side so everyone can add as much as they like. Everyone who tried it also loved it, it was so light and fluffy, such a nice change from the usual dense cheesecakes. I have never made one before, and I found it quite easy if you just follow the directions. I also used a full cup of sugar rather than 3/4 cup. I used frozen mango's, once theyr'e puree'd it gives about 1.5 cups rather than 2 cups, but I was still able to taste the light mango flavor.
    I have tried a ton of Giada's recipe's and each one gets better and better!

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  • on June 10, 2008

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    The mango would be better left to top the cheesecake versus being blended in.

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