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  • Indian Mango Cheese Cake

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    Indian Mango Cheese Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 30 ounce Paneer cheese made from 1 1/2 gallons of lowfat milk or possibly 2 containers, (15 ounces each) ricotta cheese
    • 2 c. Packed fresh homemade bread crumbs
    • 2/3 c. Sugar
    • 1/4 tsp Coarse salt
    • 2 lrg Large eggs, lightly beaten
    • 1/2 c. Melted unsalted butter
    • 1 1/2 tsp Freshly grnd cardamom, (from 8 green cardamom pods)
    • 1/2 tsp Almond extract
    • 3/4 c. Finely diced ripe but hard mangoes
    • 1/2 c. Sliced almonds
    • 1 lrg Ripe mango, peeled, pitted, and flesh minced
    • 1/3 c. Pineapple juice or possibly peach nectar
    • 2 tsp Lemon juice
    • 2 Tbsp. CrPme Cassis, (up to 4)
    • 1/4 tsp Nutmeg
    • 1 pch White pepper

    Directions

    1. Looked great on the show, Cooking Live.
    2. Preheat oven to 325 degrees. In a large bowl, stir together cheese, bread crumbs, sugar, salt, Large eggs, butter, cardamom, and almond extract. Spoon into a greased 9- x 9-inch baking pan. Smooth top, and sprinkle with mango and almonds.
    3. Bake on middle rack of the oven till top is golden brown, about 1 hour and 15 min. Let cold (it will keep in refrigerator for a week). Cut into 3-inch squares and serve with mango sauce (see recipe below).
    4. Yield: 6 servings
    5. MANGO SAUCE: Combine all the ingredients and puree in a food processor.
    6. Chill and refrigeratetill needed.
    7. Yield: 2 c.

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