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Motichoor Kesar Gulab Cheesecake

May the festival of lights, bring a world of sparkling joy, happiness, prosperity and contentment to you, to last you throughout the year.

Happy Diwali to My Readers All Over The 
World!

When Subhashini Ramsingh of Fondbites made the Motichoor Kesar Gulab Cheesecake for Bake Along #43, I knew what I should be making for Diwali..... So, here is my special Diwali sweet to all my readers..... And wishing you all once again a "Happy and Prosperous Diwali' and do play safe with the crackers *smiles*........


Ingredients:

Motichoor Laddu - 5

For the Cheesecake
Cream cheese - 180 gm
Condensed milk - 200ml
Thick coconut milk - 1/2 cup
Fresh cream - 200 ml
Warm milk - 1/4 cup
Saffron strands - a big pinch, depending on how strong you want the flavor to be.
Gelatin - 2 tbsp
Water - 1/2 cup


For the Glaze
Gelatin - 1 tbsp
Water - 1/2 cup
Gulkhand - 20 gmn
Fresh cream - 20 gm
Pink food colour - 3 drops


Method:

For the cheesecake
  • Use a springform cake pan to make it, as it is easy to get the cheesecake out of the pan.
  • To the warm milk, add saffron strands and let it soak for 15-30 mins.
  • Pour cream cheese, condensed milk, fresh cream, and the thick coconut milk into a bowl and beat them all together until it is smooth. This may take few seconds.
  • In a bowl add water and gelatin and mix well. Let it bloom for 5 mins and then MW for 1 minute, until the gelatin mixture is completely clear.
  • Filter the saffron milk and add it into the cream cheese mixture. To that, add the gelatin mixture and mix well gently with the spatula until everything is mixed well.
  • Crush the ladoos and press them firmly into the springform pan. Make sure the sides are well sealed and level them as much as possible.
  • Pour the cheesecake mixture over the the laddoo base and place it in a freezer to set for about 30 mins or until firm and wobbly to touch but not sticky.

For the Glaze
  • Add water and gelatin to a bowl and let it bloom for 5 mins. Then MW for 1 minute until it is clear.
  • Add gulkhand and fresh cream to it and mix well.
  • Add food colouring and mix well. Drain and keep aside.
  • Once the cheesecake is set, pour the glaze over it and keep it back in the freezer for another 30 minutes or until firm.
  • Remove from the freezer to the fridge before serving.
  • Decorate with rose petals or saffron strands and serve.





 
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