Recipe - Indian Mango Cheese Cake

30 ounce Paneer cheese made from 1
One half gallons of milk or 2
containers; (15 ounces
each) ricotta cheese
2 cup Packed fresh homemade bread
crumbs
2/3 cup Sugar
One fourth teaspoon Coarse salt
2 lg Eggs; lightly beaten
One half cup Melted unsalted butter
1 One half teaspoon Freshly ground cardamom;
(from 8 green cardamom
pods)
One half teaspoon Almond extract
Three fourths cup Finely minced ripe but firm
mangoes
One half cup Sliced almonds

MANGO SAUCE
1 lg Ripe mango; peeled, pitted,
and flesh chopped
1/3 cup Pineapple juice or peach
nectar
2 teaspoon Lemon juice
2 tablespoon CrPme Cassis; (up to 4)
One fourth teaspoon 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 9inch 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
3inch 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.