Mango Lassi New York Cheesecake with Cardamom and Pistachio

Method

1. Take the cream cheese, yogurt and eggs out of the fridge 1 hour ahead. Line the base and sides of a 12 cm springform tin (for 1 serving, a large ramekin) with baking paper and preheat the oven to 175 °C for 10 min.

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2. Crush the crackers and about 70% of the pistachios finely in a zip bag with a rolling pin (or in a food processor), then mix with the melted butter. Press firmly into the base of the tin and bake in the oven for 8 min, until it smells toasty. Let it cool and lower the oven to 160 °C.

   Add in this stepGraham crackers (or digestive biscuits) 70 gUnsalted shelled pistachios 18 gUnsalted butter, melted 25 g

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3. Beat the cream cheese on low with an electric mixer for 2 min, until smooth, then add the sugar, cardamom, cornflour and salt and mix on low. Scrape down the bowl often.

   Add in this stepFull-fat block cream cheese, at room temperature 170 gGranulated sugar 45 gGround cardamom ¼ tspCornflour (cornstarch) 1 tspSalt 1 pinch

4. Mix in the yogurt, about 60% of the mango purée and the lime juice on low, then add the beaten eggs in 2 or 3 additions, stopping when no yellow streaks remain. The mango makes the filling slightly looser than a classic cheesecake; that's normal.

   Add in this stepPlain Greek yogurt, at room temperature 55 gMango purée (canned Alphonso, or blended ripe mango) 54 gLime juice 1 tspEggs, at room temperature, beaten 1

5. Pour the filling over the crust and tap out the bubbles. Drop spoonfuls of the remaining mango purée over the top and drag a skewer through in 2 or 3 figure-eights to marble it. Put a tray with 2 cm of hot water on the lowest shelf and bake the cake on the middle shelf in the oven at 160 °C for 45 min, until the edges are set and the centre wobbles like jelly.

   Add in this stepMango purée (canned Alphonso, or blended ripe mango) 36 g

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6. Switch the oven off, prop the door ajar and let it cool inside for 1 h, then run a knife around the edge. Cool to room temperature, cover and refrigerate for at least 6 h, ideally overnight.

7. Unmould, roughly chop the remaining pistachios and scatter them around the edge, then slice with a knife warmed in hot water and wiped dry.

   Add in this stepUnsalted shelled pistachios 7.5 g