This makes great cake, try it
Serves 12

For the Pistachio crust:

Unsalted butter or cooking spray

Two cups shelled raw unsalated pistachio nuts

¼ cup white granulated sugar

¼ tsp kosher or seasalt

4 Tbsp unsalted butter, melted



For the mango-cream cheese filling:

One pound cream cheese at room temp

One cup white granulated sugar

Two large eggs, at room temp

Two large egg yolks, at room temp

One cup canned mango pulp

One tsp cardamom seeds ground



For baking and serving:

Boiling water

One pint fresh raspberries or the seeds from one large pomegranate

Canned mango pulp for drizzling



1. First make the pistachio crust: position one rack in the lowest position and another in the center of the oven, and preheat the oven at 375. Lightly butter or spray the bottom and sides of a 9 inch springform pan.

2. Put the pistachios in the food processor and pulse until they are ground into the consistency of fine bread crumbs. (if the pieces are too large you will have a problem making them stick together when you pat the crust into the pan). Transfer the ground nuts into the bowl and stir in the sugar and salt.

3. Pour the melted butter into the nut mixture, and use your hands to thoroughly combine the ingredients. The mixture should have the texture of a slightly wet coarse sand. With your finger tips, spread and pat the mixture evenly across the bottom and about half inch up the sides of the prepared pan. Make sure that the bottom is completely covered so the filling does not leak through while it is baking.

4. Place the pan on the center oven rack and bake until the crust is golden-brown, 10 to 12 minutes. Remove the pan from the oven and set it aside to cool. Reduce the oven temp to 350.

5. Before you start the filling, be sure that the cream cheese is completely softened and the eggs are at room temp. if the cream cheese is not softened to begin with you will end up with a lumpy blend.

6. Place the cream cheese in a mixture bowl, with the mixer on medium speed, beat it, adding the sugar, ¼ cup at a time and beating until the mixture is smooth and creamy. At this point, don’t worry about over beating.

7. Add one egg, then beat at low speed until the egg has blended, then add the second. Do the same with two egg yolks. During this process, don’t over beat the eggs as this will result in a cheese cake with deep cracks in it.

8. Pour in the mango pulp and sprinkle the cardamom into the mixture, stir until the pulp blends into the batter then pour into the baked crust.

9. Fill a shallow pan with boiling water and place it on the lower oven rack. This is essential for ensuring a creamy filling and unburned crust. Place the springform pan on the center oven rack and bake for 30 minutes.

10. Reduce the oven temp to 325 and continue to bake the cheese cake until the center jiggles when slightly nudged, 20-30 minutes.

11. Remove the cheese cake from the oven and set it on the cooling rack. Let it cool completely to room temp before you refrigerate it, otherwise it will crack.

12. Referirgte uncovered for at least 12 but no longer than 24 hours before serving.

13. To serve use a knife dipped in boiling water to give you clean looking slices.