Is it even festive season if we don't go around fiddling with our favouritest desserts, giving them a traditional spin?
Take our Kaju Barfi Cheesecake, for example. Marrying a classic Indian confection with an international favourite, it begs the question—why bother with either/or when you can have the best of both worlds...or, in this case, desserts?
While you mull that over, here's the recipe.
Ingredients:-
- Digestive Biscuits, 2 1/2 cups, crushed
- Cashews, 1/4 cup, powdered/chopped
- Melted Ghee, 2/3 cup
- Cashew Paste, 1/4 cup
- Heavy Cream, 3/4 cup
- Cornflour, 1.5 tbsp
- Cream Cheese, 2 cups, room temperature
- Cardamom, 1/4 tsp
- Condensed Milk, 1 1/2cups
Method:-
For the base:
• Crush the biscuits into fine crumbs and empty into a large mixing bowl.
• Add powdered cashews to the mix.
• Add the melted ghee and mix well to form the base. Empty into a 6" springform pan and press into an even layer before refrigerating for approx. 15-20 minutes.
• Preheat the oven to 170°C. Prepare a water bath by filling a large baking dish with roughly 2" of boiling water.
For the cream cheese filling:
• Blend the cashews in a mixer to create a smooth paste.
• Make a separate slurry by combining the cornflour and heavy cream. Mix until the slurry is completely lump-free.
• In a large bowl, add the softened cream cheese. Mix in the cardamom powder, cashew paste, and cornflour slurry. Combine well.
• Fold in the condensed milk.
• Empty the filling into the base and place the pan in the hot water bath.
• Bake for 40-45 minutes. Once done, let cool and then refrigerate overnight.
#Cheesecake #CheesecakeRecipe #CheesecakeLovers #IndianDesserts
Is it even festive season if we don't go around fiddling with our favouritest desserts, giving them a traditional spin? Take our Kaju Barfi Cheesecake, for example. Marrying a classic Indian confection with an international favourite, it begs the question—why bother with either/or when you can have the best of both worlds...or, in this case, desserts? While you mull that over, here's the recipe. Ingredients:- - Digestive Biscuits, 2 1/2 cups, crushed - Cashews, 1/4 cup, powdered/chopped - Melted Ghee, 2/3 cup - Cashew Paste, 1/4 cup - Heavy Cream, 3/4 cup - Cornflour, 1.5 tbsp - Cream Cheese, 2 cups, room temperature - Cardamom, 1/4 tsp - Condensed Milk, 1 1/2cups Method:- For the base: • Crush the biscuits into fine crumbs and empty into a large mixing bowl. • Add powdered cashews to the mix. • Add the melted ghee and mix well to form the base. Empty into a 6" springform pan and press into an even layer before refrigerating for approx. 15-20 minutes. • Preheat the oven to 170°C. Prepare a water bath by filling a large baking dish with roughly 2" of boiling water. For the cream cheese filling: • Blend the cashews in a mixer to create a smooth paste. • Make a separate slurry by combining the cornflour and heavy cream. Mix until the slurry is completely lump-free. • In a large bowl, add the softened cream cheese. Mix in the cardamom powder, cashew paste, and cornflour slurry. Combine well. • Fold in the condensed milk. • Empty the filling into the base and place the pan in the hot water bath. • Bake for 40-45 minutes. Once done, let cool and then refrigerate overnight. #Cheesecake #CheesecakeRecipe #CheesecakeLovers #IndianDesserts
