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

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