Wednesday, April 30, 2008

A Goodbye Dessert!

Today is one of my favorite co-worker's last day. She found an amazing new job, and i'm so happy for her! I told her I'd make something for the office for her last day, and I asked her what she liked. She told me cheesecake, anything chocolate, and mango and peach things. I thought surely someone's come up with some kind of mango cheesecake - and Giada did!
The recipe can be found here. I made mine the same, but I didn't make the basil syrup. I had a hard enough time convincing other co-workers that mango cheesecake would be good, I don't think they'd like a sweet basil syrup.
I didn't have any foil, so I couldn't cook this in a water bath, hence it got a little brown. Hopefully it's still good!
For the crust, Giada's recipe just says 8 oz. biscotti. Biscotti is pretty expensive in the store, so I made the Lenox Almond Biscotti by Dorie.

Mango Cheesecake

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 (I used 3 mangos)
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
Special equipment: 9-inch springform pan
For the Mango Cheesecake: Preheat the oven to 350 degrees F.
Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the cream cheese and ricotta in a food processor. Add the mango puree, eggs, and sugar and pulse until the mixture is smooth.
Pour the mango mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is firm and moves slightly when the pan is gently shaken, about 1 hour 30 minutes. Transfer the cake to a cooling rack to cool for 30 minutes. Place in the refrigerator and cool completely, at least 8 hours and up to 2 days.
For the Basil Lemon Syrup: Place the sugar, water, and lemon juice in a small saucepan. Bring the mixture to a simmer over medium heat and cook until the sugar is dissolved. Cool the syrup completely. In a food processor combine the basil and the cooled syrup. Pulse until the herbs are finely chopped. Strain the mixture through a fine mesh sieve.
Slice the cheesecake and place on a serving plate. Drizzle with the syrup and serve.

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