‘Cheese-less’ Pumpkin Cheesecake

Ingredients

Spice blend

• 2
  
  cardamom pods (just seeds
  
• 4
  
  cloves
  
• 1/2
  
  teaspoon powdered cinnamon
  
• 1/4
  
  teaspoon powdered nutmeg
  

Pumpkin cheesecake

• 2 1/2
  
  cups Plain lowfat greek yogurt
  
• 1/2
  
  cup Canned pumpkin puree
  
• 1
  
  Can condensed milk
  
• 1/2 – 3/4
  
  teaspoons spice blend
  
• 18-20
  
  saffron threads
  
• 8-10
  
  pistachios (optional)
  
• 3 – 4
  
  cups scalding hot water
  

Directions

1. Combine all the ingredients for the spice blend and crush to a fine powder using a mortar & pestle. Use the required quantity of the blend.
2. Preheat the oven to 350 F.

3. Combine the yogurt, condensed milk, spice blend and the pumpkin puree in a mixing bowl and whisk to thoroughly combine
4. Ladle the mixture evenly into 3 inch diameter ramekins. Garnish each bowl with 2 strands of saffron and microplane the pistachio over the mix (optional). Place the ramekins in a large baking pan. Fill the baking pan with about 3/4th inch of the hot water.
5. Place the water bath into the oven. Bake for 30 minutes. Remove from the oven, allow to cool and refrigerate for at least 2 hours prior to serving. Garnish with a piece of sugar glass and serve chilled.
6. To make the sugar glass, In a saucepan, combine 1 cup of sugar and 2 table spoons of water.
   Bring to a boil to completely dissolve, keep stirring with a wooden spoon, lower the heat and allow the sugar to cook down beyond the hard crack stage. Keep 2 sheets of silpat silicone mats next to you on the counter. Once the sugar solution begins to turn a light amber, remove it from the heat. Allow the sugar to cease bubbling. Carefully dip the wooden spoon into the molten sugar and drizzle the liquid onto the silicone mats, making random criss cross patterns. Allow to cool completely before gently breaking the pieces. store the pieces in an airtight jar.