Follow these steps for perfect results
Multigrain Digestive Oat Biscuits
crushed
Butter
softened
Britannia Cheese Spread
classic
Hung Curd (Greek Yogurt)
Honey
Rose water
Cardamom Powder
Motichoor Ladoos
crumbled
Pistachios
sliced
Prepare the biscuit base: Pulse multigrain digestive oat biscuits in a food processor until finely ground.
Mix biscuit crumbs with softened butter until well combined and the mixture forms a lump when pressed.
Crumble motichoor ladoos in a large mixing bowl and set aside.
Prepare the yogurt cream cheese layer: In a stand mixer, whisk hung yogurt and cream cheese until stiff peaks form.
Add honey, rose water, and cardamom powder to the yogurt mixture.
Whisk again until soft peaks form and the mixture is smooth.
Assemble the cheesecake in shot glasses: Layer the bottom with biscuit base, pressing firmly.
Add the yogurt cream cheese mousse.
Top with motichoor ladoo crumble.
Garnish with pistachio slivers.
Refrigerate for at least 4 to 5 hours before serving.
Expert advice for the best results
For a richer flavor, use homemade motichoor ladoos.
Adjust the amount of honey to your desired sweetness.
Allow the cheesecake to chill for at least 4 hours for the best texture.
Everything you need to know before you start
15 minutes
Can be made 1 day in advance
Garnish with edible flowers for an elegant presentation.
Serve chilled as a dessert.
Pair with fresh fruit.
The sweetness complements the dessert.
Discover the story behind this recipe
Combines Indian sweets with Western cheesecake, representing a fusion of cultures.
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