Indian mango cheese cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | ounces | Paneer cheese made from 1 1/2 gallons of milk or 2 containers; (15 ounces each) ricotta cheese |
| 2 | cups | Packed fresh homemade bread crumbs |
| ⅔ | cup | Sugar |
| ¼ | teaspoon | Coarse salt |
| 2 | larges | Eggs; lightly beaten |
| ½ | cup | Melted unsalted butter |
| 1½ | teaspoon | Freshly ground cardamom; (from 8 green cardamom pods) |
| ½ | teaspoon | Almond extract |
| ¾ | cup | Finely diced ripe but firm mangoes |
| ½ | cup | Sliced almonds |
| 1 | large | Ripe mango; peeled, pitted, and flesh chopped |
| ⅓ | cup | Pineapple juice or peach nectar |
| 2 | teaspoons | Lemon juice |
| 2 | tablespoons | CrPme Cassis; (up to 4) |
| ¼ | teaspoon | Nutmeg |
| 1 | pinch | White pepper |
Directions
MANGO SAUCE
Also, 2 recipes from food network that I've meant to try but haven't. They looked great on the show, Cooking Live.
Preheat oven to 325 degrees. In a large bowl, stir together cheese, bread crumbs, sugar, salt, eggs, butter, cardamom, and almond extract. Spoon into a greased 9- x 9-inch baking pan. Smooth top, and sprinkle with mango and almonds.
Bake on middle rack of the oven until top is golden, about 1 hour and 15 minutes. Let cool (it will keep in refrigerator for a week). Cut into 3-inch squares and serve with mango sauce (see recipe below).
Yield: 6 servings
MANGO SAUCE: Combine all the ingredients and puree in a food processor.
Refrigerate and chill until needed.
Yield: 2 cups
Posted to KitMailbox Digest by ddmmom@... on Aug 29, 1998, converted by MM_Buster v2.0l.