KESAR KAJU KATLI CHEESECAKE (no eggs)

This cheesecake is delicately flavoured with my favourite Indian sweet Kaju Katli and saffron.. match made in heaven.

INGREDIENTS FOR BASE:

• 2 ½ cups crushed biscuits ( I used Good day with cashews) can use less if a thinner base layer is desired 

• ¼ cup powdered cashews

• 9-10 tbsp of melted ghee 

INSTRUCTIONS 

• in a bowl add crushed biscuits, powdered cashews and melted ghee

Mix well and transfer to a springform pan 

• Press it down to smoothen the mixture and keep in the fridge for 15-20 mins

INGREDIENTS FOR FILLING 

• ¼ cup cashew paste 

• ¾ cup heavy cream

• 1.5 tbsp cornflour 

• 2cups cream cheese ( room temp) 

• 1 ¼ cup condensed milk 

• ½ tsp saffron soaked in little milk 

• Few drops of rose essence 

INSTRUCTIONS

• mix together the cornflour and heavy cream until it’s lump-free. Keep aside

In a large bowl add the cream cheese and the cashew paste. Mix well

• Add the cornflour slurry, the saffron and rose essence

Mix well and then add the condensed milk 

• Mix everything until well combined

Transfer the cream cheese filling into the springform over the biscuit base 

• Prepare a hot water bath and bake the cheesecake in a preheated oven at 170C for 40-45 mins ( I used an 8-inch cake pan and it took me 65 mins )

Let it cool down completely ( overnight in the fridge is advised)

That’s it, your saffron Kaju katli cheesecake is ready 

• Garnish with rose petals and nuts and enjoy

Enjoy!