Mango Cheesecake


  • 1/4 cup water
  • 1 cup sugar
  • 1 lemon, juice of
  • handful basil, cut rough
  • 2 cups ricotta cheese
  • 2 cups cream cheese
  • 1 cup sugar
  • 2 cups mango puree
  • 4 large eggs, lightly beaten


  • Make simple syrup by blending 1/4 cup water and 1 cup sugar and juice of one lemon and simmer over low heat until sugar is dissolved.
  • Cool and add basil. Blend in blender until chunky in blender.
  • Mix with an electric mixer the ricotta cream cheese and simple sugar/basil mixture. Add the additional sugar and mango. Add egg and mix.
  • Pour into a chocolate cookie crust, graham cracker crust or biscotti crust. Bake at 350F for 1 1/2 hour in a bain marie.