Motichoor Kesar Gulab Cheesecake – Navarathri Special| Stepwise recipe for Motichoor Kesar Gulab Cheesecake

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Oh my God. This one is an ultimate cheesecake. A cheesecake with an Indian twist. Droool!

For this week’s Bake Along Challenge # 43, members we asked to come up with a sweet or baking dish with Indian twist to it for Navarathri celebrations. There were a lot of ideas poured in by participants, and the best dish was Motichoor Kesar Gulab Cheesecake. By reading the name itself I was drooling and dreaming what a combination of flavors to the cheesecake.

Subhashini has done a tremendous job in explaining each and every step of the cheesecake, and her pics were tremendous. Looking at it, I decided I will not alter the dish, but will do the exact same dish. And believe my, it was DELICIOUS. The first bite in my mouth, I was in SWEET HEAVEN! You have to try this recipe at home, why not make it for Navarathri or Diwali. The celebrations are going to be grander!

Here’s stepwise recipe for mothichoor ladoo kesar gulab cheesecake!

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For the base:

Motichoor Laddu – 5 laddus / balls
For Cheesecake:

Cream cheese – 180 gms
Condensed milk – 200 ml
Dairy fresh cream – 200 ml
Thick coconut milk – 1/2 cup
Warm milk – 1/4 cup
Saffron strands – a big pinch, ( depends on how strong you like the flavour)
Gelatin – 2 tablespoons / Veg gelatin powder – 4 tablespoons / China grass strands – 15 gms
Water – 1/2 cup
For Glaze:

Gelatin – 1 tablespoon/ Veg gelatin powder – 2 tablespoons / China grass strands – 8 gms
Water – 1/2 cup
Gulkhand – 20 gms
Dairy fresh cream – 20 gms
Pink food colouring – 3 drops, Optional


Method Of Preparation:-

1. For the cheese cake, preferably use string form cake pan, as it’ll make it easy to get the cheese cake out of the pan.

2. To warm milk, add saffron and keep it aside for 30 mins.










3. In a bowl, add cream cheese, condensed milk, fresh cream and thick coconut milk and beat in about few secs a smooth mixture will be formed.

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4. In a microwave safe bowl add gelatin and water, mix well and leave for 5 mins until gelatin blooms. Now take the gelatin and put it in microwave for 1 min until gelatin dissolves.

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5. Filter the saffron infused milk into the cream mix, use a spatula and mix well until combined. Next add the gelatin mix and mix well.

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6. Prepare the base by breaking mothichoor ladoo, press it tight and level it/flatten as much possible.

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7. pour the cream mix over the mothichoor laddo base and place it in a freezer for the cream mix to set.

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For the Glaze-

8. In a microwave safe bowl add gelatin and water, mix well and leave for 5 mins until gelatin blooms. Now take the gelatin and put it in microwave for 1 min until gelatin dissolves.

9. Add gulkand to gelatin and mix well.

10. Add cream to the mixture, mix well.

11. Add food coloring and mix.

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12. Once the cheese cake is set nicely, take it out and filter the glaze on top and put it back in the freezer for the cake to firm up completely.

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13. After the cheese cake is completely set, transfer it from freezer to fridge. They are ready to be served.












14. To get perfect, clean cuts, heat up the knife until warm and cut a slice.

15. Enjoy a perfect slice of delicious Indian version of cheese cake. Motichoor base, Kesar Cheesecake with Gulab glaze – doesn’t it sound very festive, celebrations!! Make these for navarathri, diwali or any other celebrations.

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2 Responses

  1. prethika says:

    innovative and impressing cheesecake

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