Motichoor Cheesecake

No bake motichoor cheesecake is a rich and eggless Indian fusion dessert with saffron, kewra and motichoor ladoos. Perfect for festivals!

Recipe Source Link:https://www.mygingergarlickitchen.com/motichoor-cheesecake/

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RECIPE INGREDIENTS

» For the crust (same for both styles)

• 10-12 digestive biscuits or graham crackers
• 2-3 tbsp melted butter

» For the cheesecake layer

• 2 cups cream cheese (softened, at room temperature)
• 1 cup whipping cream (cold)
• ½ cup powdered sugar (adjust to taste)
• 1 tablespoon saffron-soaked milk
• Few drops of rose or kewra extract or 1 tsp water (optional)

» For the motichoor layer

• ½ cup motichoor ladoo (crumbled)
• 3-4 ladoos, cut in half
• To garnish (optional)
• Chopped pistachios or almonds
• Edible silver leaf (vark)

RECIPE INSTRUCTIONS

» Prepare the crust

1. Take 10-12 digestive biscuits, and crush them into fine crumbs using a mortar and pestle or a ziplock bag. Add 2-3 tablespoons of melted butter and mix well. Keep it aside.

» Make the cheesecake mixture

1. Add the softened cream cheese to a mixing bowl, and beat until smooth. Add powdered sugar and whisk again. Then add saffron-soaked milk and rose or kewra extract or water, and whisk for a few seconds until mixed.
2. In a separate bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.

» For Silicone Muffin Liners (Mini Cheesecakes)

1. Spoon about 1 tbsp of the biscuit-butter mixture into the base of muffin liners and press down firmly. You can use either paper or silicone liners. Chill for 10 minutes.
2. Add the cheesecake mixture on top and smooth the tops with a spoon or palette knife. Sprinkle with chopped pistachios, and top each liner with half a motichoor ladoo.
3. Garnish each cheesecake with edible silver leaf. Refrigerate for at least 4-6 hours or overnight until set. Once set, remove the muffin liners and serve the motichoor ladoo cheesecake as a dessert or sweet snack.

» For Glass Jar or Cup Servings

1. Add about 2 tablespoons of crushed biscuits to dessert glasses. Spoon or pipe a layer of the cheesecake mixture over the crust, then add a layer of crumbled motichoor ladoo. Repeat the cheesecake and motichoor layers if your glass is tall enough.
2. Before chilling, top with chopped nuts and edible silver leaf. Refrigerate for at least 4-6 hours or overnight until set. Enjoy it chilled.

RECIPE NOTES

1. For best texture and flavor, make sure to use full-fat cream cheese to make this cheesecake.
2. It keeps well for up to 3-4 days, which makes it an ultimate make ahead dessert.