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

Foodhall,  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

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

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