Kulfi Cheesecake

As you know We are obsessed with cheesecake and today I am presenting this fusion flavour Kulfi cheesecake with the boys. This creamy baked Kulfi Cheesecake has classic cream cheese with kulfi flavours infused with cardamom and saffron. Topped with honey glazed almonds and pistachios.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by blitzing the biscuits in a food processor or crushing them inside a sealed bag with a rolling pin into fine crumbs; transfer them to a bowl.

Step 2

Add pistachios and almonds to a food processor and grind coarsely. Add them to the biscuit crumbs.

Step 3

Melt the butter in the microwave for a few seconds or over the stove. Pour the melted butter onto the crushed biscuits, pistachios, and almonds. Mix everything together.

Step 4

Preheat the oven to 200 degrees Celsius.

Step 5

Grease and line an 8-inch baking tin with parchment paper.

Step 6

Transfer the crust mixture into the prepared tin and press down until an even base is formed.

Step 7

Bake the base in a preheated oven for 8-10 minutes.

Step 8

In a large mixing bowl, place the softened room-temperature cream cheese and break it through with a spatula until smooth.

Step 9

Add condensed milk to the cream cheese and whisk.

Step 10

Add the evaporated milk along with saffron, ground cardamom, pre-sifted cornflour, and self-raising flour.

Step 11

Whisk on a low speed until you get a smooth mix without any lumps.

Step 12

Add one egg at a time and I prefer to use a hand whisk while beating eggs to ensure that I don’t overwhip the mixture.

Step 13

Then add the second egg and then the third. Make sure the batter is smooth and there are no visible lumps.

Step 14

Pour the cheesecake filling into the prepared tin. Tap lightly to remove any air bubbles and smoothen the top.

Step 15

Bake in a preheated oven at 150 degrees Celsius for 60 minutes or until the edges are hardened but the middle part is still jiggly.

Step 16

Once baked turn off the oven but allow the cheesecake to remain in the oven for half an hour with the door slightly open.

Step 17

After taking out the cheesecake from the oven, remove it from the tin and cool it completely at room temperature.

Step 18

Thereafter, refrigerate for a minimum of 5-6 hours or overnight.

Step 19

In a saucepan, add water and honey. Cook until thickened, take off the heat, and cool down slightly.

Step 20

Add pistachio and almonds (chopped or whole as per preference). Mix it well and spread it over the cheesecake. Let it set for 30 minutes.

Step 21

Garnish with rose petals and enjoy!