Mithai Cheesecake

Prajakta

Mithai Cheesecake is a delightful fusion dessert that combines the rich and creamy texture of traditional cheesecake with the aromatic flavors of Indian Mithai.

5 from 10 votes

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Prep Time 20

Total Time 20

Course Dessert, sweets

Cuisine American, fusion, Indian

Servings

Equipment

2 Mixing bowls
1 Whisk
Spatula
Measuring cups and spoons
Hand mixer or stand mixer
9-inch spring-form pan
Piping Bag Optional
Grinder

Ingredients

16 oz Cream cheese Room temperature
1 ½ cups Confectioner's sugar
½ teaspoon Cardamom extract
1 ½ cups Mithai Crumbled and at room temperature
2 ½ cups Heavy cream Chilled
2 packs Goodday biscuits (22 to 26 biscuits)
6 tablespoon Unsalted butter melted

Instructions

Making the crust for Mithai Cheesecake

Line a 9-inch sping-form pan with parchment paper. and set it aside for later
Grind 24 good-day cashew biscuits to a fine powder and transfer it to a small bowl
Melt the butter in a microwave-safe bowl at 30-second bursts.
Add the melted butter to the ground good-day biscuits and mix it.
Pour the mixture into the parchment-lined springform pan and press it down evenly in the pan using a flat-based tool like a bowl or cup. place the pan in the refrigerator to chill for 30 to 40 minutes for the base to chill and set.

Making the filling for Mithai Cheesecake

Place a steel mixing bowl in the freezer to chill.
In a mixing bowl, add the room-temperature 16 oz cream cheese and 1 and ½ cups of confectioner's sugar and mix it all together using a whisk or spatula to make a nice smooth mixture.
To this, add the crumbled 1 and ½ cups of mithai and ½ teaspoon of cardamom extract, mix it all, and set it aside for later.
Take a bowl, fill it with ice, and place the chilled bowl over it.
Pour 2 and ½ cups of heavy cream into the chilled bowl and whip it on medium speed using a hand mixer or stand mixer till it reaches stiff peaks.
Add the whipped cream to the cream cheese mixture in 3 to 4 batches and gently fold it in using a spatula or balloon whisk. Do not over-mix; otherwise, you will get a runny and over mixed cheesecake batter that won't set properly.
Pour ½ the cheesecake batter into the crust-lined pan and spread it flat using a spatula.
Add some crumbled motichoor ladoo over the cheesecake batter.
Pour the remaining cheesecake batter gently over the motichoor layer so that the motichoor ladoo does not get displaced. Spread the batter flat and evenly in the plan.
Place the cheesecake pan in the refrigerator to chill for 5 to 6 hours or preferably overnight.
Get the pan out of the refrigerator and run a flat, thin spatula around the edge of the pan to loosen the mithai cheesecake from the side.
Slowly unmold the cheesecake and carefully transfer the mithai cheesecake to a serving surface or board.
Decorate the Mithai cheesecake with assorted mithai and serve it chilled to everyone.

Keyword diwali, easy eggless cake, easy sweets, eggless baking, eggless cheesecake, indian dessert, indian festive dessert, leftover use, mithai, no bake dessert