Recipe: Indian Mango Cheese Cake

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Yield: 1 Servings

     30 oz Paneer cheese made from 1
           -- 1/2 gallons of milk or 2
           -- containers; (15 ounces
           -- each) ricotta cheese
      2 c  Packed fresh homemade bread
           -- crumbs

2/3 c Sugar
1/4 ts Coarse salt
2 lg Eggs; lightly beaten
1/2 c Melted unsalted butter
1 1/2 ts Freshly ground cardamom;

           -- (from 8 green cardamom
           -- pods)

1/2 ts Almond extract
3/4 c Finely diced ripe but firm

-- mangoes
1/2 c Sliced almonds

------------------MANGO SAUCE-----------------------

      1 lg Ripe mango; peeled, pitted,
           -- and flesh chopped
    1/3 c  Pineapple juice or peach
           -- nectar
      2 ts Lemon juice
      2 tb CrPme Cassis; (up to 4)
    1/4 ts Nutmeg
      1 pn White pepper

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@popalex1.linknet.net on Aug 29, 1998, converted by MM_Buster v2.0l.

You don't have to be brain-dead to live for Jesus, but when you are, you'll be glad you did

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