Brighten up your Diwali this year with this Kesar Motichoor Cheesecake. This one is a no-bake and eggless cheesecake. I have jazzed up our no-bake classic cheesecake by introducing some bright Indian elements and flavors. Motichoor is an Indian sweet and is often gifted along with dry fruits and sweets on Diwali. Celebrate with this delicious eggless cheesecake. The Indian flavors and the stunning color will make any dining table festive.
What is cheesecake?
Cheesecake basically, originated over 4,000 years ago in the fifth century BC. The ancient Greeks on the island of Samos created the earliest known cheesecake. This rudimentary cheesecake was made with patties of fresh cheese that were then pounded smooth with flour and honey. Read more about it here. Now, after this several versions have come been created. This one is a no-bake version. Usually,no-bake cheesecakes use gelatin or agar agar, but in this recipe, we avoid it and make it using just simple ingredients.
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What equipment do I need to make a motichoor cheesecake recipe?
What ingredients do I need?
For the crust you will be needing, Marie biscuits or any digestive biscuits. You are also going to need some butter to mix with the crushed biscuit.
For the cheesecake, you are going to need some cream cheese. You can buy cream cheese from grocery stores or you can also make it at home. Follow the instructions here to make it at home using just some milk You will also need some whipping cream for the cheesecake. I love the whipped cream of Cream Bell, however, if you are buying online, you will mostly get access to whipping cream powders.
You are also going to need icing sugar. Check this out to make icing sugar at home. We will be adding saffron and rose water to give that Indian flavor to it. I used some color to make this cheesecake look brighter but you can skip it. Make sure you are using good-quality saffron. For the color, I would recommend this one. Obviously, our main ingredient motichoor laddu is needed to make this cheesecake. Quite easily available in sweet shops, go ahead and buy these beauties for the cheesecake.
How to make motichoor cheesecake?
-Line a 12 cm ring using aluminium foil.
-Crush the biscuits and mix with melted butter.
-Spread on the base, using a spatula and let it refrigerate for 10 mins.
-Meanwhile, heat up the milk to lukewarm temperature and let the saffron stands soak in it to impart color to the milk.
-Now in a bowl, mix the cream cheese with icing sugar till smooth. Add rest of the ingredients and fold it to make a smooth yet thick mixture.
-Pour in the ring and let it chill in the refrigerator for 6 hours or overnight.
-Remove the aluminum foil.
-Using a hot knife scrape the side in one go. Then using a napkin or a kitchen towel rub the sides of the ring. Pull the ring up gently.
-Now garnish with motichoor and kesar strands.
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Frequently Asked Questions about cheesecake!
Can I make this cheesecake using mascarpone cheese?
-Yes, you can make it using mascarpone cheese too.
If I freeze it, will it set faster?
-Yes, it will set faster, but it will also melt faster. The texture will also vary. I would recommend setting it in the refrigerator.
How to know if the cheesecake has set?
-You won’t know unless you remove it from the rig. I would recommend letting it sit in the refrigerator for about 6 hours to avoid any risk of it not setting.
Do you have a viddeo of this recipe?
-Yes, I do have a video. Check it out over here.
Storing this motichoor cheesecake
Cover and store it in an air- tight container in the fridge. If you want to freeze it, place it in an air-tight container and store it. Before eating, simply thaw it fo 15 minutes and enjoy.
Pro Tips to nail this motichoor cheesecake!
- This cheesecake has no gelatin or any other setting agent. So make sure when serving, you don’t leave it out for a long time outside. The cheesecake may stat melting on the plate.
- You can add the motichoor in the cheesecake mixture too. I avoided it to maintain the creamy texture of the cheesecake.
- Add in some chopped pistachios to bring in pop of color to the cheesecake.
Similar desserts you would like to try:
How to make Motichoor Cheesecake
Motichoor cheesecake that is no-bake and eggless. It has stunning colors and will brighten up your festive spirits.
Ingredients
- For the crust:
- Marie biscuits - 12
- Butter (melted) - 20 grams
- For the cheesecake:
- Cream cheese - 200 grams
- Whipping cream - 100 grams
- Icing Sugar - 50 grams
- Rose water - 1/4 tsp
- Milk - 2 tbsp
- Saffron strands - 8
- Yellow or kesar color - optional
- For the garnish:
- Motichoor or motichoor ladoo - 3-4 pcs
Directions
- Step 1 Line a 12 cm ring using aluminium foil.
- Step 2 Crush the biscuits and mix with melted butter.
- Step 3 Spread on the base, using a spatula and let it refrigerate for 10 mins.
- Step 4 Meanwhile, heat up the milk to lukewarm temperature and let the saffron stands soak in it to impart color to the milk.
- Step 5 Now in a bowl, mix the cream cheese with icing sugar till smooth. Add rest of the ingredients and fold it to make a smooth yet thick mixture.
- Step 6 Pour in the ring and let it chill in the refrigerator for 6 hours or overnight.
- Step 7 Remove the aluminum foil.
- Step 8 Using a hot knife scrape the side in one go. Then using a napkin or a kitchen towel rub the sides of the ring. Pull the ring up gently.
- Step 9 Now garnish with motichoor and kesar strands.
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