Introduction
Motichoor cheesecake is a delightful fusion dessert that brings together the rich flavors of traditional Indian sweet motichoor laddoo and the creamy texture of cheesecake. This innovative dessert not only celebrates the essence of Indian sweets but also captivates those who enjoy the smooth, luscious bites of cheesecake. With a nutty base, smooth filling, and the signature motichoor topping, this cheesecake is perfect for festivals or any special celebration.
Detailed Ingredients with measures
For the cheesecake base:
– 200g digestive biscuits, crushed
– 100g unsalted butter, melted
For the cheesecake filling:
– 400g cream cheese, softened
– 200ml heavy cream
– 100g sugar
– 3 eggs
– 1 teaspoon vanilla extract
For the motichoor topping:
– 200g motichoor laddoo, crumbled
– 50g chopped pistachios, for garnish
Prep Time
Prep time for this delightful dessert is approximately 30 minutes, which includes setting up the base and preparing the filling.
Cook Time, Total Time, Yield
Cook time is about 45 minutes, and once you factor in the chilling time, the total time to prepare this cheesecake can extend to around 4 hours. This recipe yields a delicious cheesecake that can serve 8 to 10 people, making it perfect for gatherings or festive occasions.
Detailed Directions and Instructions
Step 1: Prepare the Motichoor Ladoo Base
In a mixing bowl, combine the besan with water and food color to create a smooth batter. Heat oil in a pan and pour the batter through a sieve to form tiny droplets. Fry the droplets until golden and drain excess oil.
Step 2: Make Sugar Syrup
In another pan, combine sugar and water to make a syrup. Cook until the sugar dissolves completely, adding cardamom powder and saffron for flavor.
Step 3: Combine the Ladoos and Syrup
Add the fried motichoor to the sugar syrup and let it soak for 10-15 minutes until the laddoos absorb the syrup and become soft.
Step 4: Prepare the Cheesecake Base
Crush digestive biscuits and mix with melted butter. Press the mixture into the base of a springform pan to form an even layer.
Step 5: Make the Cheesecake Filling
In a bowl, beat cream cheese until smooth. Gradually add sugar and vanilla extract while continuing to beat. Fold in whipped cream gently to achieve a light texture.
Step 6: Assemble the Cheesecake
Spread half of the cheesecake filling over the biscuit base. Add a layer of motichoor ladoos, then spread the remaining cheesecake filling on top.
Step 7: Chill the Cheesecake
Refrigerate the assembled cheesecake for at least 6 hours, or until fully set.
Step 8: Garnish and Serve
Once set, remove the cheesecake from the pan and garnish with chopped nuts and additional motichoor ladoos. Slice and serve chilled.
Notes
Note 1:
Ensure the besan batter is smooth for the motichoor to create perfect droplets.
Note 2:
Mama sure to let the ladoos soak in syrup adequately to enhance their flavor and moisture.
Note 3:
You can adjust the sweetness of the cheesecake filling according to your preference.
Note 4:
For best results, allow the cheesecake to chill overnight for a firmer texture.
Note 5:
Feel free to experiment with different toppings for added texture and flavor.
