Shrikhand Cheesecake

Shrikhand is a great Indian yoghurt dessert that is eaten on its own or served with fruits or sweet biscuits. I have made shrikhand into a cheesecake here and if you are a dessert person, you will surely love it!  I wish all women Happy Mother’s Day.

Preparation time:   3 hours

Cooking time:   15 minutes

Serves:   6-8

BASE

200 g digestive biscuits, finely crushed

100 g melted Q.B.B. Pure Ghee

CHOCOLATE GANACHE

125 g milk chocolate, broken into small pieces

125 ml evaporated milk

SHRIKHAND

750 g Greek yoghurt

250 g sweetened condensed milk

½ teaspoon cardamom powder or 1 teaspoon rose essence

SALTED CARAMEL SAUCE

150 g caster sugar

50 g salted Q.B.B. Pure Ghee

80 g evaporated milk or cream

¼ teaspoon salt

½ teaspoon cardamom powder

50 g chopped roasted pistachios

METHOD

  1. TO MAKE THE HUNG YOGHURT, place a colander over a container and spread a muslin or cheese cloth over it.
  2. Add the yoghurt to the cloth and bring the ends of the cloth together. Tie a knot.
  3. Hang it above the kitchen sink to let the whey drip into the sink.
  4. Let it drip for about 2 hours.
  5. In the meantime, grease or line a spring form tin’s bottom with non-stick paper.
  6. TO MAKE THE BASE, combine the melted Q.B.B. Pure Ghee and crushed biscuits together in a bowl. Press it on the base of the spring form tin. Ensure that it is flat.
  7. Keep it in the refrigerator for 20 minutes or until it hardens.
  8. TO MAKE THE GANACHE, place the chocolate pieces and evaporated milk in a small saucepan over very low heat. Keep stirring until the chocolate has melted and is smooth.
  9. Pour this evenly over the chilled biscuit base and keep it refrigerated for 30 minutes until it solidifies.
  10. Preheat oven to 180°C.
  11. TO MAKE THE SHRIKAND, place the hung yoghurt, condensed milk and cardamom powder into a bowl and whisk lightly to combine.
  12. Pour on top of the base.
  13. Bake the cheesecake for 15 minutes. Let it cool and keep refrigerated overnight or at least 3 hours.
  14. In the meantime, place sugar in a saucepan and cook it over medium heat till it caramelizes to a dark colour.
  15. Carefully add in the Q.B.B. Pure Ghee, cream, salt and cardamom powder. Stir to combine until you get a smooth sauce.
  16. Pour into a jug and let it cool. Use as desired, either drizzled over the entire cake or just drizzle it after the cake is sliced to serve.
  17. Sprinkle with chopped pistachios if desired.

 

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