Found some lovely mangoes for a really good price at my local grocery store, and since it's mango season in South America where they usually come from, the mangoes were very sweet! Just perfect!
I left my springform pan at our aunt's place and had to make half the recipe and used a pie dish.
I also made some raspberry coulis in case some of our lunch guests didn't like basil. Both sauces were really good.
For a half cheesecake on a 9 inch pie dish
4 ounces lady fingers cookies
6 tablespoons unsalted butter, melted
1 tablespoons sugar
1 8-ounce package cream cheese, room temperature
1/2 cup whole milk ricotta, room temperature
1 cup mango puree ( about 1 1/4 cup diced mango put into food processor and ran thru sieve)
1/2 cup sugar
For the syrup:
1 cup sugar
1/4 cup water
1/4 cup lemon juice( juice of 1 large lemon or 2 small)
1 cup fresh basil leaves
Preheat oven to 350F.
Grind the lady fingers by putting in a ziplock bag, close and use your pastry roll to roll a few times until ground. Pour in a bowl and add sugar, mix well. Add melted butter and mix until crumbs are moistened. Press the crumbs on bottom of pie dish. Bake for 15 minutes, until crust is golden. Cool completely in cooling rack.
In the bowl of a food processor blend together cream cheese and ricotta. Add mango puree, eggs and sugar and pulse until smooth.
For the syrup, place the sugar, water and lemon juice in a small saucepan. Simmer over medium heat until sugar is dissolved and lightly thickened. Set aside to cool completely.
In the bowl of a food processor pulse basil and lemon syrup, until basil is finely chopped. Serve on top of cheesecake.