Desi Cheesecake
Desi Cheesecake
Cheesecake is a delicious dessert. Its creamy and light texture makes it quite delicious. For Desi by Pardesi's 2nd Birthday I tried making a Desi Cheesecake. I have never tasted or heard of this Dessert before and I wanted to try it out for this special occassion.I had made it Keto friendly by replacing Icing Sugar with Monk fruit Icing. But this recipe is just a regular version of the Cheesecake.The taste of the Cheesecake is very close to kheer. So it makes it all the more tempting to eat.
Ingredients
Ingredients for the Crust
- 2 cups Almond Flour
- 1/3 cup Unsalted Butter Melted
- 2 tbsp Sugar You may also use Brown Sugar as an alternative
- 1 tsp Vanilla Essence
Ingredients for the Cheesecake Filling
- 1 kg Cream Cheese Or 32 oz
- 1 1/2 cup Caster Sugar
- 3 Eggs Large
- 1 tbsp Kewra Water
- 1 tbsp Rose Water
- 1 tsp Cardamom Powder Elaichi Powder
- 1 tsp Vanilla Essence
Instructions
Instructions for the Crust
- Preheat the oven to 350 degrees F (177 degrees). Line a 9-inch pan with parchment paper
- Mix the Almond Flour, melted Butter, Sugar and Vanilla essence in a bowl
- The dough will be slightly crumbly
- Press the dough on the bottom of the pan
- Bake for about 10-12 minutes until golden
- Let it cool for atleast 10 minutes
Instructions for the Cheesecake Filling
- Beat the Cream Cheese and Powdered Sugar together at low to medium speed until fluffy
- Beat the eggs, one at a time
- Beat in the Kewra Water, Rose Water, Elaichi Powder and the Vanilla Essence. Keep the mixer at low to medium the whole time
- Too high speed will make air bubbles, which we don't want
Assembly of the Cheesecake
- Preheat the oven to 180° C
- Pour the filling into the pan over the crust. Smooth the top with a spatula
- Tap the pan on the counter so that it is levelled
- Bake for about 40-55 minutes until the center is almost set, but still jiggly
- Remove the Cheesecake from the oven
- If the edges are stuck to the pan, run a knife around the edge
- Cool the pan on the counter to room temperature
- Now refrigerate for about 4 hours/preferably overnight until completely set
- Garnish with pistachios, almonds, rose petals and your favourite dry fruits
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