Rich and velvety with just the right amount of crunch, cheesecake is the ultimate indulgence! On Cheesecake Day, we have you covered not just with Chef Ajay Chopra’s incredible no-bake cheesecake recipe. We also have some cheesecake mashups that will put those OTT food mashups on social media to shame.
Take a look at some quirky and innovative recipes that can transform the good ol’ cheesecake into a recipe worth raving about with desi flavous such as mysore pak, jalebi, gajar halwa, and sattu.
Gajar Halwa Cheesecake
Why have gajar halwa OR cheesecake on their own, when you can have both? Chef Ranveer Brar mixes a bowl of leftover gajar ka halwa with custard, cream cheese, and condensed milk, pours it on a base of buttery biscuit crumbs, and bakes it. He finishes the gajar ka halwa cheesecake with a sprinkle of cardamom and mace powder. What we particularly love is that there is a side of whipped cream and rabri to elevate the whole experience of this yummy sweet treat.
Also read: How to make gajar ka halwa at home
Just the thought of this jalebi cheesecake has our mouths watering. All you need to do is crush the jalebi and fold it into the cream cheese and icing sugar mixture. Then add this cream cheese mix to a bowl full of whisked double cream and gently combine. Spread it on top of the biscuit base and refrigerate for a couple of hours. Now, you might think that jalebi would make the cheesecake intensely sweet, but thanks to the pleasant slight tang that cream cheese offers, it works out fine.
Learn how to make this sumptuous cheesecake and a bunch of other fusion desserts with jalebi and make your dinner parties truly memorable.
Also read: Easy steps to make jalebi at home
LF Chef Rakhee Vaswani reimagines the humble Mysore pak into a three-layered decadent cheesecake. Crushed digestive biscuits and Mysore pak are combined to make a grainy crust. This makes the bottom layer in the dessert glass, while the middle one is made with condensed milk, cream cheese, and whipped cream. The top layer—our favourite layer—is a blueberry compote made by cooking the berry with castor sugar and water. The sweetness of the Mysore pak combined with the slight saltiness of the biscuits and cream cheese, and the pleasant zing of the blueberries makes every bite of this cake a party in one's mouth.
Trust chef Gautam Mehrishi to surprise you with unique and healthy recipes. Giving the usual biscuit base of the cheesecake a break, he bakes a crust with sattu (roasted gram flour), apple paste, and almond milk for his version of the cheesecake. A mixture of eggs, castor sugar, vanilla essence, corn starch, sattu, and Greek yoghurt makes the final layer of this dessert. Once both the layers are put together, the cake is kept in the deep freeze for about two hours. Chef Mehrishi garnishes the sattu cheesecake with vanilla essence and a couple of basil leaves.
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