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Indian · Dessert
Mango Cardamom Cheesecake with Pistachio Crust
A New York-style baked cheesecake reimagined with Indian dessert staples: a toasted pistachio crust, Alphonso mango pulp and green cardamom in the filling, baked with steam for a creamy, crack-free set.
- YieldServes 4
- Hands-on1 h
- Total17 h 3 min
- Difficulty
Ingredients
Pistachio crust
- to tasteunsalted butter or vegetable cooking spray, for the tin
- 85 gshelled raw unsalted pistachios, about 5/8 cup
- 15 gwhite granulated sugar
- 0.13 tspcoarse kosher or sea salt
- 20 gunsalted butter, melted
Mango filling
- 150 gcream cheese, at room temperature
- 65 gwhite granulated sugar
- 1large eggs, at room temperature
- 1large egg yolks, at room temperature
- 80 mlcanned mango pulp, preferably Alphonso
- 0.38 tspgreen or white cardamom seeds, ground
To bake and serve
- to tasteboiling water, for the steam tray
- 110 gfresh raspberries, or seeds of 1 large pomegranate
- to tastecanned mango pulp, for drizzling
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