How to make Baked Rabri Cheesecake -

Chocolate cookie layer topped with rabri mixture and baked.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rabdi (रबड़ी), Dark chocolate biscuits (डार्क चॉकलेट बिस्किट)

Cuisine : Fusion

Course : Desserts

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For more recipes related to Baked Rabri Cheesecake checkout Assorted Kulfi. You can also find more Desserts recipes like Lemony Banana Walnut Cake, Tiramisu, Dark Chocolate Kulfi, Gulgulay.

Baked Rabri Cheesecake

Baked Rabri Cheesecake Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 4-5 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Baked Rabri Cheesecake Recipe

  • Rabdi ¾ cup

  • Dark chocolate biscuits broken 12-15

  • Melted butter 1 tablespoon

  • Yogurt 2-3 tablespoons

  • Condensed milk 2 tablespoons

  • Green cardamom powder ¼ teaspoon

  • Refined flour (maida) 1 tablespoon

  • Cornflour/ corn starch ½ tablespoon

  • Silver warq for garnishing

  • Rose syrup for drizzling

  • Khus syrup for drizzling

  • Pistachios slivers for garnishing

  • saffron strands few for garnishing

  • Almonds slivered and soaked in saffron water 2-3

  • Saffron (kesar) water as required

Method

Step 1

Line a spring bottom cake tin with a parchment paper.

Step 2

Grind the broken dark chocolate cookies into fine powder. Transfer into a bowl. Add melted butter and mix well.

Step 3

Line the prepared tin with ground cookie mixture and level it out. Refrigerate for 10-15 minutes.

Step 4

Preheat oven to 180º C.

Step 5

Grind rabri to till smooth. Transfer into another bowl.

Step 6

Add yogurt and condensed milk and mix. Add cardamom powder, flour and cornflour and whisk well.

Step 7

Pour the rabri mixture over the cookie layer in the spring bottom tin. Cover with an aluminium foil, tap and place on a baking tray.

Step 8

Fill the tray with some water. Place the tray in the preheated oven and bake for 25-30 minutes. Remove from oven and cooldown to room temperature. Refrigerate for 3-4 hours and demould.

Step 9

Garnish with silver warq and cut into wedges.

Step 10

Drizzle some rose syrup, khus syrup and place a cheesecake wedge on individual serving platters.

Step 11

Garnish with some pistachio slivers, saffron strands and almond slivers. Drizzle a few drops of saffron water on each wedge and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.