Mango Cheesecake With Lemon Basil Sauce Recipes

MANGO CHEESECAKE WITH BASIL LEMON SYRUP

Steps:

• 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.

COCONUT CHEESECAKE WITH MANGO SAUCE

Steps:

• 1. To make the crust, preheat the oven to 350°F. Place the graham crackers in the work bowl of a food processor and process until finely ground. Combine the crumbs, butter, coconut, coconut extract, and salt in a medium-size mixing bowl and stir until moistened.
• 2. Press the mixture evenly across the bottom and about 1 inch up the sides of a 9-inch springform pan, packing it tightly with your fingertips so it is even and compacted. Bake until crisp, 6 to 8 minutes. Let cool completely. (The crust may be wrapped in plastic wrap and frozen for up to 1 month.)
• 3. To make the filling, place 1/2 cup of the cream of coconut in a small heatproof bowl, sprinkle the gelatin on top, and let soften for 5 minutes. Put 1 inch of water in a small saucepan and bring to a bare simmer. Place the bowl over the simmering water and heat, whisking constantly, just until the gelatin melts, 30 seconds to 1 minute.
• 4. In a large bowl, using an electric mixer, beat the heavy cream until soft peaks form. Beat in the cream cheese and the remaining 1/2 cup cream of coconut until the mixture is almost smooth (a few small lumps are okay), 1 minute more. Stir in the coconut extract and vanilla extract. With the mixer running, pour in the liquefied gelatin. Continue to beat until the mixture is light and smooth, 2 to 3 minutes.
• 5. Scrape the filling into the prepared crust, smoothing the top with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 6 hours and up to 2 days.
• 6. To make the sauce, push the mango puree through a fine-mesh strainer to remove any strings or tough fibers. Stir in the confectioners' sugar and rum. (You may refrigerate the sauce in an airtight container for up to 3 days.)
• 7. Release the sides of the pan from the cheesecake. Drizzle Mango Sauce on dessert plates and then place a slice of cake over the sauce on each plate. Serve immediately.