Name: Mango Cardamom Cheesecake with a Pistachio Crust (Aam Elaichi “Cheesecake”)
Yield: Serves 12
Cuisine: India
Ingredients: 4 tablespoons unsalted butter, melted; boiling water or very hot tap water; 1 teaspoon cardamom seeds from green or white pods, ground; 1 cup white granulated sugar; 1 pound cream cheese, at room temperature; 2 cups shelled raw unsalted pistachio nuts (see Tips); unsalted butter or vegetable cooking spray; 2 large egg yolks, at room temperature; 1 cup canned mango pulp (see Tips); ¼ teaspoon coarse kosher or sea salt; ¼ cup white granulated sugar; 2 large eggs, at room temperature; canned mango pulp for drizzling; 1 pint fresh raspberries, or the seeds from 1 large pomegranate

Preparation info

Serves
12

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

A smooth cheesecake like this one will earn the utmost respect from even your pickiest of friends, and will give them the (false) impression that you slaved for hours over the stunning combination of colors, flavors, and textures.

Mangoes, pistachio nuts, and cardamom are stalwarts in many an Indian dessert. Here they are showcased in the delectable dessert that is so beloved by many of us: cheesecake. This American classic brimming with Indian-inspired ingredients makes for an enli