Mango Cheesecake with Basil Lemon Syrup

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I followed the recipe exactly. The only problem I encountered was with the crust. It was way too moist, so I had to add more Biscotti. That made the crust a lot thicker. I did have to use part skim ricotta since Idaho is way backward in grocery choices.

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I followed the recipe exactly and it came out well. However, the lemon basil was a little odd so I made it again and substituted orange marmalade for the mango and made an orange sugar glaze for the top. Much better.

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The recipe wasn't hard to follow. It had really few recipes. The cheesecake came out not sweet. Actually, you can't taste the mangoes at all, which was weird because it smelled like mangoes while it was baking. The ricotta cheese was the strongest taste. The basil-lemon sauce was interesting, it was definitely strong, but it was a nice complement to the cheesecake.

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Honestly, I am still waiting to taste this recipe; but, I've encountered a number of issues with this recipe that seem worth mentioning. First off, Giada recommended using frozen mango for this recipe and there's enough steps without having to peel and chop fresh mangos. Well, I couldn't find those - so I used canned. I don't know what impact this will have on the recipe. Then she directs to have the whole recipe mixed in a food processor. That's swell, except, this recipe will produce around a quart of liquid. Which - does not fit in my processor. So, I had to use my stand mixer. I'm still waiting to see if this had an impact. Finally, the cake is leaking - I think it's excess butter - but - there's is liquid that is still coming out of the cake as it cools. I have no idea if this is correct - certainly doesn't seem - I don't know if the puree what too liquid.

But, be warned - this may not be the easiest recipe to duplicate.