Recipes
Kulfi Cheesecake
"Make dessert time more exciting for your family with this delightful Kulfi Cheesecake recipe that’s sure to have your little ones asking for more!" - Zubda
"Make dessert time more exciting for your family with this delightful Kulfi Cheesecake recipe that’s sure to have your little ones asking for more!" - Zubda
Cook: 1 Hour 40 Mins
Serves: 8
Price: £1.06 per serving
Nutritional Information
Each 228g serving contains
Energy
5597kj
588kcal
5597kj
588kcal
29%
Fat
33g
33g
High
47%
47%
Saturates
16g
16g
High
82%
82%
Sugars
36g
36g
High
40%
40%
Salt
1.3g
1.3g
Med
21%
21%
of your reference intake.
Typical energy values per 100g:
2455kj/587kcal
Typical energy values per 100g:
2455kj/587kcal
Ingredients
200g Digestive Biscuits
Pistachios 50g, crushed
100g Butter
600g Cream Cheese
1 tin Evaporated Milk
300 ml Condensed Milk (add 50 ml more if you like it sweeter)
1/2 tsp Ground Cinnamon
1/4 tsp Saffron, crushed
3 large Eggs
5g Corn Flour
15g Self-raising Flour
almonds 50g
Method
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.
2
Add pistachios and almonds to a food processor and grind coarsely. Add them to the biscuit crumbs.
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.
4
Preheat the oven to 200 degrees Celsius.
5
Grease and line an 8-inch baking tin with parchment paper.
6
Transfer the crust mixture into the prepared tin and press down until an even base is formed.
7
Bake the base in a preheated oven for 8-10 minutes.
8
In a large mixing bowl, place the softened room-temperature cream cheese and break it through with a spatula until smooth.
9
Add condensed milk to the cream cheese and whisk.
10
Add the evaporated milk along with saffron, ground cardamom, pre-sifted cornflour, and self-raising flour.
11
Whisk on a low speed until you get a smooth mix without any lumps.
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.
13
Then add the second egg and then the third. Make sure the batter is smooth and there are no visible lumps.
14
Pour the cheesecake filling into the prepared tin. Tap lightly to remove any air bubbles and smoothen the top.
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.
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.
17
After taking out the cheesecake from the oven, remove it from the tin and cool it completely at room temperature.
18
Thereafter, refrigerate for a minimum of 5-6 hours or overnight.
19
In a saucepan, add water and honey. Cook until thickened, take off the heat, and cool down slightly.
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.
21
Garnish with rose petals and enjoy!