Mango Cheesecake With Basil Lemon Syrup Food

NO-BAKE MANGO CHEESECAKE

Steps:

• Line a springform pan with aluminum foil. Place biscuits in a food processor and grind into fine crumbs. Blend in allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze biscuit layer until stiff, about 1 hour.
• Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.
• Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the biscuit layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.
• Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.

MANGO CHEESECAKE WITH LEMON BASIL SAUCE

Steps:

• Mango Cheesecake:
• Preheat the oven to 350.
• 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.
• Basil Lemon Sauce:.
• 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.if desired.
• You can also just leave the pieces of basil in there for a pretty green sauce.
• Slice the cheesecake and place on a serving plate.
• Drizzle with the sauce and serve.

MANGO FLAVORED SYRUP FOR SOFT DRINKS

Steps:

• In a food processor or blender, combine chopped mango, sugar, vanilla extract and pinch salt. Puree fruit mixture and add 2 tablespoons orange juice to loosen.
• Strain into small pitcher and bowl. Refrigerate until needed.
• Mix mango syrup with club soda or seltzer to desired strength for flavored soft drink.

LEMON-MINT CAKE WITH LEMON SYRUP

Steps:

• Fresh mint sprigs, for garnish
• Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan.
• For the cake: In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Add 1/2 cup sugar and beat until the mixture holds stiff peaks.
• In a separate large bowl, beat the vegetable oil, the remaining 1/2 cup sugar and salt. Add the egg yolks 1 at a time. Add the chopped mint, lemon juice and lemon zest. Add the flour and mix until just combined. Set aside.
• Slowly add 1/2 of the egg white mixture into the oil mixture. Using a rubber spatula, carefully fold in the remaining egg white mixture. Spread the batter into the prepared cake pan and bake for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean. Transfer the cake to a cutting board and allow to cool before slicing.
• For the syrup: In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally, Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
• To serve, spoon some of the syrup onto each small plate or shallow bowl and lay a slice of cake on top. Drizzle the cake with additional syrup and garnish with a small sprig of mint.

MANGO CHEESECAKE

Steps:

• Preheat oven to 300°F.
• Butter a 10-inch springform pan and set aside.
• Combine first 3 ingredients (graham cracker crumbs- sugar) in a small bowl.
• Stir in melted butter.
• Press mixture into prepared pan.
• Combine cream cheese and sugar in a food processor or blender; process until combined.
• Add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined.
• Pour mixture into prepared crust.
• Bake for 1 hour or until set.
• Let cheesecake cool for 1 hour.
• While cheesecake is cooling prepare topping by combining sour cream and sugar in a food processor until combined.
• Preheat oven to 350°F.
• After cheesecake is at room temperature (1 hour cooling at room temperature), top cheesecake with topping.
• Bake 4 minutes.
• Remove from oven.
• Chill for at least 4 hours.
• Prepare garnish (optional but highly recommended- if desired substitute passion fruit glaze for the following apricot glaze) Process glaze ingredients (apricot jam- vinegar) in a food processor.
• Spread glaze over chilled cheesecake before serving.

BASIL LEMON SYRUP

Steps:

• Bring all ingredients to a boil in a medium saucepan, stirring until sugar is dissolved. Let stand at room temperature, covered, 1 hour, then transfer to an airtight container and chill until cold, about 1 hour. Strain syrup thourough a sieve into a bowl, pressing hard on and then discarding solids.