Introduction
This rich and creamy cheesecake combines the delicate flavors of Kaju Katli and fragrant saffron to create an elegant fusion dessert. With a buttery biscuit base and smooth cream cheese filling, this cheesecake is perfect for festive occasions or whenever you’re craving something truly special.
Ingredients for the Base
- 2½ cups crushed biscuits (Good Day Cashew biscuits or any digestive biscuits)
- ¼ cup powdered cashews
- 9–10 tbsp melted ghee
Instructions for the Base
- In a bowl, combine the crushed biscuits, powdered cashews, and melted ghee.
- Mix well until evenly combined.
- Transfer the mixture into a springform cake pan.
- Press it firmly to form an even base.
- Refrigerate for 15–20 minutes.
Ingredients for the Filling
- ¼ cup cashew paste
- ¾ cup heavy cream
- 1½ tbsp cornflour
- 2 cups cream cheese (room temperature)
- 1¼ cups condensed milk
- ½ tsp saffron soaked in a little milk
- A few drops of rose essence
Instructions for the Filling
- Mix the heavy cream and cornflour until completely smooth and lump-free.
- In a large bowl, combine the cream cheese and cashew paste.
- Add the cornflour slurry, saffron milk, and rose essence.
- Mix until smooth.
- Add the condensed milk.
- Beat until everything is well combined.
Bake the Cheesecake
- Pour the cheesecake filling over the chilled biscuit base.
- Place the cake pan in a hot water bath.
- Bake in a preheated oven at 170°C for 40–45 minutes.
- If using an 8-inch cake pan, baking may take around 65 minutes.
Cool & Chill
- Allow the cheesecake to cool completely.
- For the best texture, refrigerate overnight before serving.
Serving
- Carefully remove the cheesecake from the pan.
- Garnish with rose petals and chopped nuts.
- Slice and serve chilled.
Enjoy!
