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!