A few weeks ago for Diwali I decided to try to make a modern dessert with an indian flare!
So after a lot of though I decided with Mango and Pistachio cheesecake, with a digestive crust.
200g Digestive Biscuits
800g Cream Cheese
190g Caster Sugar
1 tsp vanilla
1 tsp saffron extract
1tsp pistachio extract
1/2 tin of mangos sliced into smaller pieces
1/2 tin of mango pulp
a few strips of dried mango
3 tbps of ground pistachios
Crumble down the digestive biscuit in a food processor so it looks like bread crumbs.
Melt the better and mix into the crumbled biscuits.
Press down into a cake tin and allow to cool in the fridge for 20 mins.
Pre heat oven to 150 c .
Place pistachios into a grinding mill to make ground pistachio.
Put 1/2 tin of mango pulp on the stove and allow to thicken up the sauce and condense down.
Cut up strips of dried mango in smaller pieces
Into a mixer, add the cream cheese, sugar, eggs, thicken mango pulp, extracts and mix until all mixed. Slowly add in the sliced mangos and pistachio and pour into the crust base and bake for 50 mins.
Remove from the oven and allow to cool. Decorate on top if preferred with ground pistachios, mango slices and pomegranates.