Mango Cheesecake with Basil Lemon Syrup
Alicia Broughel
This is a light and airy cheesecake, perfect to pair with Meditteranean, Moroccan and Italian dishes.
ingredients
- Mango Cheesecake:
- 8 ounces biscotti
- 3/4 cup butter, melted
- 2 (8-ounce) packages cream cheese, room temperature
- 1 cup whole milk ricotta cheese, room temperature
- 2 cups mango puree
- 4 large eggs
- 3/4 cup sugar
- Basil Lemon Syrup:
- 1 cup sugar
- 1/4 cup water
- 1/4 cup lemon juice
- 1 packed cup fresh basil leaves
See full recipe
notes
Another Giada hit; make a day in advance and cool outside of the sping form pan; or, let it cool for 10 hours before serving.
Source: Alicia Gimenez
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