Cheesecake is a dessert typically made with soft fresh cheese (like cottage cheese, cream cheese, or ricotta), eggs, and sugar, often with a crust or base made from crushed cookies or digestive biscuits. In this recipe, I have used homemade unsalted. The filling combines paneer, hung curd, condensed milk, roasted makhana powder, saffron, milk, and cardamom powder, garnished with pistachios and rose petals.
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**Cheesecake with Rajgira Base**
Ingredients:-
*For Cookies:*
- 2 cups Rajgira flour
- 1/2 cup powdered sugar
- 1 tsp Ilaichi powder (cardamom powder)
- 2 tbsp Ghee
- 1 tsp Araroot powder
For Base:-
- Rajgira biscuits
- 2 tbsp Homemade butter or as required
For Filling:-
- 200g Paneer
- 1/2 cup Hung curd
- Condensed milk, to taste
- 1 cup Roasted makhana powder
- A pinch of saffron
- 1/2 cup milk
- 1 tsp Cardamom powder
- Pistachios and rose petals for garnishing
Recipe Procedure:-
1. Mix ghee and powdered sugar until soft.
2. Add Rajgira flour, powdered sugar, araroot, and cardamom powder. Knead into a soft dough, adding milk if needed.
3. Wrap the dough in clingfilm and chill in the fridge for 10 minutes.
4. Divide the dough into equal portions, make small balls, and place on a greased baking tray. Bake in a preheated oven at 160°C for 10 minutes.
5. While the cookies cool, prepare the filling by mixing paneer, hung curd, cardamom powder, roasted makhana powder and condensed milk.
6. Once the cookies cool, process them into crumbs using a food processor. Transfer to a mixing bowl, add melted butter and additional sugar as per your choice, Mix well.
7. Press the mixture into small serving bowls and chill in the fridge for 10 minutes.
8. Pour the filling mixture equally into the bowls.
9. Chill in the fridge.
10. Before serving, garnish with pistachios and rose petals.
Note:-
- You can also garnish with chopped fresh fruits.
- The recipe uses makhana powder in the topping mixture, but you can skip it.
