Baked Rabri Cheesecake | Cooking Classy with Chef Afraz | Sanjeev Kapoor Khazana

Chef Afraz puts a contemprary twist on two classics to create this superb rabdi cheesecake - mithai or dessert, you decide!

BAKED RABRI CHEESECAKE

Ingredients

¾ cup rabri
12-15 dark chocolate cookies
1 tablespoon melted butter
2-3 tablespoons yogurt
2 tablespoons condensed milk
¼ teaspoon green cardamom powder
1 tablespoon refined flour
½ tablespoon cornstarch
Silver warq for garnishing
Rose syrup for drizzling
Khus khus syrup for drizzling
Pistachios slivers for garnishing
Few saffron strands for garnishing
2-3 almonds, slivered and soaked in saffron water
Saffron water as required

Method

1. Line a spring bottom cake tin with a parchment paper.
2. Grind the broken dark chocolate cookies into fine powder. Transfer in a bowl. Add melted butter and mix well.
3. Line the prepared tin with ground cookie mixture and level it out. Refrigerate for 10-15 minutes.
4. Preheat oven to 180º C.
5. Grind the rabri to make a smooth mixture. Transfer in another bowl.
6. Add yogurt and condensed milk to the ground rabri and mix. Add cardamom powder, flour and cornstarch and whisk well.
7. Pour the rabri mixture over the lined tin. Cover with an aluminium foil, tap and place on a baking tray.
8. Fill the tray with some water. Put the tray into the preheated oven and bake for 25-30 minutes. Remove from oven and bring down to room temperature. Refrigerate for 3-4 hours and demould.
9. Garnish with silver warq and cut into wedges.
10. Drizzle some rose syrup, khus khus syrup and place a cheesecake wedge on individual serving platters.
11. Garnish with some pistachio slivers, saffron strands and almond slivers. Put few saffron water droplets and serve.

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