Eggless Baked Motichoor Cheesecake is an amazing fusion dessert perfect for any traditional celebrations and festivals.
Motichoor ladoo is one of my favourite. I have tried it once when developing recipes for a sugar free brand, but never tried the regular recipe. As I feel that it is a quite elaborate procedure, I just get it from sweet shops and enjoy them now and then.
When one of the viewers in YouTube requested for this recipe, I immediately tried it out. And I must say, it didn’t disappoint. It turned out absolutely delicious. I am yet to edit the video, so for now, it is only a recipe post. Will try to upload asap.
As usual like all cheesecakes, motichoor cheesecake also has a biscuit base. To incorporate the Indian flavours, I added some cardamom and pistachios to the crumbs which made it a perfect base. I have used a 7″ round loose bottomed tin. If you want to go for a smaller cake, just divide the recipe by 2 and use 5″ tin.
Incorporate crumbled ladoo in the filling to make it taste so much like the ladoo. The base is my regular filling with cream cheese, condensed milk and fresh cream.
And just like a regular cheesecake, this is also baked in a water bath. You can either use a deep tray or a larger tin to accommodate your cheesecake tin and water. The addition of water bath will help reduce the temperature inside the oven and also drying out of the top of cheesecake so that your cheesecake will bake without cracks on top and still creamy inside.
Always let the cheesecake rest in fridge for minimum of 8 hours before serving. This will ensure that the cheesecake sets properly and doesn’t fall apart when sliced. Top each wedge with a ladoo half and serve it at room temperature. I am sure that your guests will love it.
Eggless Baked Motichoor Cheesecake
Ingredients
For the biscuit base:
- 125 g Britannia Marie Gold Biscuits
- 60 g Melted Butter
- 2 tbs Chopped Pistachios
- ½ tsp Cardamom Powder
Filling:
- 300 g Cream Cheese
- 125 g Motichoor Ladoo
- 200 g Sweetened Condensed Milk
- ½ tsp Cardamom Powder
- 100 ml Amul Fresh Cream/ Milk
- Sliced Almonds
Topping
- Motichoor Ladoo halves
- Slivered Pistachios
Instructions
- Preheat oven to 150C.
- Process the biscuits into coarse powder.
- Add pistachios, cardamom powder and melted butter and mix to combine.
- Transfer the mix to a 7” loose bottomed pan and using a flat object make the base compact.
- IN another bowl, combine cream cheese, cardamom powder, condensed milk and amul fresh cream/ milk and make a smooth batter.
- Crush motichoor ladoos and add it to the batter and gently fold in.
- Pour this over the prepared biscuit base and top with sliced almonds.
- Take two aluminium foil squares and place the tin on top of them.
- Bring the foil around the sides of the tin and gently press to retain the shape of the tin.
- Place this foil lined tin inside a larger tin or a deep tray and add water to the larger tray/tin so that it reaches half the height of your cheesecake tin.
- Place this inside pre heated oven and bake the cheesecake for 45 minutes.
- Open the oven door partially, switch off oven and allow the cheesecake to cool completely.
- Cover with cling film and refrigerate overnight.
- Place the tin on top of a tumbler and gently remove the side ring.
- Now using a flat spatula, gently remove the biscuit base from the tin and place it on to a cutting board.
- Slice the cheesecake with a sharp knife into eight equal portions.
- Top each portion with ladoo halve and some pistachios.
