5 Desi Cheesecake Recipes to Make at Home

Cheesecakes are a popular dessert that has been tried and tested continuously, yet when combined with Desi twists the options are innovative.

Historically cheesecakes have been known to have originated from Ancient Greece.

With the progression of time, the cheesecake has continued to adapt. The beauty of this dessert is that it allows you to experiment with various flavours.

In particular, the fusion of Desi flavours with western style food is on the rise. People are more open to trying new combinations and the Desi way is the best option.

We have composed a selection of Desi cheesecake recipes for everyone to indulge in.

Gulab Jamun Cheesecake

East meets West with this delicious fusion dessert. The light cream cheese mixed with the sweet flavour of the gulab jamun is heavenly.

Keeping in line with the traditional biscuit base, this cheesecake is given a Desi twist.

For the Base

• 10 digestive biscuits
• 3 tbsp melted butter

For the Filling

• 15 gulab jamun
• 2 pouches gelatine
• ¼ cup of warm water
• 2 cups Greek yoghurt
• 3 cups grated paneer
• ½ cup condensed milk
• Rose petals and pistachios for decoration (optional)

Method

1. In a food processor or with a rolling pin crush the digestive biscuits and add in the melted butter.
2. In a cake tin spread the biscuit mixture evenly and set aside.
3. Combine the warm water with the gelatine and let rest for a couple of minutes.
4. In a blender mix the grated paneer, Greek yoghurt and condensed milk.
5. Add in the gelatine to the mixture.
6. Lay out the gulab jamun evenly on the biscuit base, pour over the mixture and set in the fridge.
7. Sprinkle the rose petals and pistachios freehand over the cheesecake once set (optional).

This recipe was inspired by Mix and Stir.

Kashmiri Chai Cheesecake

Kashmiri Chai known as Pink Tea is renowned for its alluring pink hue. It is a blend of salty, sweet and creamy flavours.

As a result of the creamy texture of the tea, its combination in a dessert is perfect.

The cream cheese filling contains all the flavours of Kashmiri Chai accompanied with a crunchy base.

For the Base

• 1 cup shelled pistachios
• ¼ cup of sugar
• 3 tbsp butter

For the Filling

• 1 cup of water
• ½ tsp Kashmiri Chai leaves
• 2-3 crushed cardamom pods
• 1/8 tsp salt
• 1/8 tsp baking soda
• 1 cup heavy whipped cream
• 4 tbsp sugar
• 4oz cream cheese
• ½ tsp almond extract
• 4 tbsp water
• ½ tsp cinnamon powder
• ½ tbsp gelatine

Method

1. Add the cardamom pods and salt to the water and bring to a boil and add the tea leaves and baking powder.
2. Continuously whisk the mixture as bubbles are formed.
3. Boil until the water has been reduced and whisk while the pink hue forms.
4. After removing from the heat, mix in the heavy whipped cream.
5. Gradually pour in the sugar and whisk as it dissolves into the tea mixture.
6. Strain the mixture and in a bowl, combine the cream cheese, almond extract and cinnamon.
7. Whisk until a smooth texture is formed.
8. In a separate bowl mix, the water and gelatine then set aside.
9. In a food processor pulse the pistachios, sugar and butter into a crumbly mixture.
10. Lay out the crust mixture into a cake tin and press down to form an even base.
11. Combine the gelatine with the chai and cream mixture.
12. Pour the mix onto the crust.
13. Put the cheesecake into the fridge for a couple of hours to set or overnight.
14. Decorate with pistachios (optional).

This recipe was tested from Blend of Spice.

Saffron and Pistachio Cheesecake

Known as the world’s most expensive spice, saffron enhances the overall taste of anything it is added to.

In this instance, the inclusion of saffron with the cream cheese filling adds a kick to the sweet taste of pistachios.

For the Base

• 140g graham crackers
• 2 tbsp sugar
• 4 tbsp melted butter

For the Filling

• 450g cream cheese
• ½ cup sweetened condensed milk
• 4 tbsp sugar
• Couple strands of saffron
• 1 tbsp milk
• ½ tsp cardamom powder
• ¼ cup chopped pistachios

Method

1. Crush the graham crackers in a food processor and pour in the melted butter and sugar and combine.
2. Transfer the biscuit mixture into a baking tin or individual glasses and using the back of a spoon press it firmly to form an even layer.
3. In warm milk soak the saffron strands for ten minutes.
4. With an electrical whisk, mix the cream cheese, condensed milk, sugar and cardamom powder.
5. Combine the saffron milk to the cream cheese mix.
6. Pour the mixture over the graham cracker base.
7. Top the cheesecake with chopped pistachios and leave to set in the fridge for 4 hours.

This recipe is from Not a Curry.

Motichoor Cheesecake Jars

Motichoor ladoos are well-known Desi sweets made from tiny balls of besan (chickpea flour).

The blend of textures of the soft cream cheese filling and the pearl-like balls create a sensation in your mouth.

These layered cheesecake jars are the perfect dessert for a party or a festival.

For the Base

• ¾ cup digestive biscuits
• 2 tbsp melted butter
• Dash of cardamom powder

For the Filling

• 8oz cream cheese
• ½ cup icing sugar
• ¾ cup of heavy cream
• 50g motichoor ladoo crumbled

Method

1. Blend the digestive biscuit, butter and cardamom powder.
2. Transfer the mixture into individual jars and set aside.
3. Beat together the cream cheese and the icing sugar to form a smooth texture.
4. In a separate bowl, whisk the heavy cream until it forms stiff peaks.
5. Combine the heavy cream into the cream cheese mixture and gently fold.
6. Add the first layer of cheesecake mixture on the crust and top with motichoor ladoos.
7. Alternate this pattern until the jars are full.
8. Repeat this pattern for all remaining patterns.
9. Garnish your cheesecake jars as you please.

This recipe is adapted from Cook with Manali.

Thandai Cheesecake

We are bringing back traditional Indian flavours with this Thandai Cheesecake.

Thandai is a mixture of various nuts and seeds such as almonds, fennel seeds, cardamom and so on.

Typically, it is prepared to be used during festivals in a special cold drink.

Combined with a crumbly base and cream cheese filling, this combination creates a divine fusion of flavours.

For the Base

• 3 Oreos
• 2 tbsp almonds
• 2 waffle cones
• 1 tbsp melted butter

For the Filling

• ½ cup softened cream cheese
• ½ cup cream
• ¼ cup of sugar
• 2 tbsp thandai masala
• 1 tsp rose water
• 1 tsp vanilla extract
• 2 tbsp hot milk
• ¼ tsp saffron
• ½ tsp lemon zest

Method

1. Blend the Oreos, almonds, waffles cones and butter at a crumbly consistency.
2. Press the mixture into a baking tin and put in the fridge to chill.
3. Immerse the saffron strands in hot milk and let sit for 15 minutes.
4. Whisk the cream cheese, sugar, rose water, vanilla extract, lemon zest until it forms a stiff peak.
5. Stir the thandai masala into the saffron mix.
6. Gradually combine the cream into the cream cheese mixture and fold gently.
7. Pour the mixture onto the base and spread it evenly.
8. Decorate as you wish and place the cheesecake into the fridge to set overnight.

This recipe was adapted from Spices n Flavours.

A mixture of Desi flavours combined with cheesecake infuses the best of both worlds.

These step-by-step recipes provide a guideline to follow to achieve the perfect cheesecake.

Yet, do not be afraid to experiment with your Desi cheesecakes to make your unique creations.