Mango Cheesecake with Basil Lemon Syrup

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The cheesecake recipe is excellent, I added a little less sugar because the biscotti crust is already quite sweet. I also used less butter than the recipe called for, for the crust.
I did not fix the Basil Lemon Syrup, in my opinion that is just going way overboard. More is not always better, no matter how unique you want your recipe to be.
I tried using blueberries instead of mango in another cheesecake, and the biscotti were lemon flavored, the other ingredients were all the same. It was also very good, and received a thumbs up from neighbors.

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I thought the whole recipe looked so delicious on the show so i decided to try it out and I thought it was just so tasty and something different so I made it for a family gathering and they all loved it.

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I make cheesecakes almost every weekend for people, and this was the worst cheesecake I have made. If you do not like the taste of Ricotta then this recipe is not for you. I used all of the same ingredients that Giada did and the only thing I could taste was egg and Ricotta. I hate to rate Giada so low as I normally love her recipe's, but when I have to throw something out (especially my cheesecakes I had to.

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I really liked this cheesecake, but it may throw some folks off. It's very light and not too sweet (which I like, and the lemon basil syrup is just fabulous. I did cut back on the butter in the crust, though.

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What a surprise this was. A fantastic cheesecake that isn't super sweet and dense like others. Very much in the European-style, a bit savory and lighter than most (for a cheesecake.

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My food processor could not cut the biscotti, without or with butter. I ended up using a meat hammer to grind the stuff for the crust. It was delicious, though. Next time, however, I'll use almond or ginger snap cookies instead.

Whole milk ricotta is a must

I used a tin of mango pulp (available at any Indian store. It is presweetened and has a lot of mango essence. That means you need to cut the sugar to 1/2 cup.

Lastly, I didn't have a roasting pan wide enough to provide a bath, so I just baked the thing in the springform pan for 1.5 hours.

It turned out just fine, and the mango pulp gave it a lovely color. But never again will I use the biscotti.

Hope this helps,
Shauna

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This was one of the best cheesecakes that I have ever made! I made sure that all of the cheeses were room temp before starting. Also, I used a traditional graham cracker crust. I love biscotti but I had graham crackers and they were perfect with the mango flavor. Also, for people who had trouble with the baking, you should use boiling water for your water bath. My cheesecake looks as perfect as it tastes! Also, try making the basil sauce and spooning it on top of individual pieces before serving.

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I hate to give one of Giada's recipes such a bad review, but for some reason this one just didn't work out. I used frozen pureed mango and there wasn't much of a mango flavor in the cake. It also came out very soft, maybe I need to use one less egg or bake a lot longer?? The basil lemon syrup was excellent though!

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I could not find frozen mango used peached instead. Did not like the texture, think is was the Ricotta. I added a little vanilla to enhance the peach flavor. Fairly easy to make. I will make again but will not use the Ricotta.

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I made this recepie as stated but I changed the amount of butter in the crust to only 4 T. of butter. Filling was great but not as dense as the typical cheesecake. The simple syrup was great but I used 1 tsp. of lemon zest and then put lemon juice in towards the end of the boiling. Very good for people who like fruit desserts, cheese, things that are not too sweet and a great balance of flavors (sweet, sour, tart, smooth and rich and crunchy and savory