Name: Mango Cheesecake with Basil Lemon Syrup
Prep time: 20 min
Cook time: 90 min
Yield: 8
Ingredients: For the mango cheesecake; 225g biscotti; 180g butter, melted; 2 (225g) packs of cream cheese, room temperature; 225g whole milk ricotta cheese, room temperature; 475ml mango puree; 4 large eggs; 150g sugar; For the basil lemon syrup; 200g sugar; 60ml lemon juice; 60ml water; 45g fresh basil leaves