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.

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