INGREDIENTS:

PROCEDURE:

Place all the biscuits in the food processor and pulse to a powder.

Add 1 Tsp Cardamom and melted butter and mix. The resulting mixture resembles the consistency of wet sand.

Line a spring form pan with parchment paper and pour this mixture.

Use a flat based cup or ladle and firmly press the biscuit mixture on to the base.

Cover spring form pan with cling wrap and refrigerate.

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In a bowl add the softened cream cheese and whisk/ mix briskly. You do not require a stand mixer, but it can be utilized for a hands free working.

Now add the 120 gms sugar and whisk briskly until combined to a soft batter consistency.

Add 200 gms of sour cream (OR) hung yoghurt ( with absolutely no water) (OR) Greek yoghurt, the pinch of milk with soaked saffron strands (optional) and keep mixing.

Finally add 200 ml of whipping cream and mix vigorously.

Add 5 gms agar agar to 1 cup water in a sauce pan and soak for ten mins

Place sauce pan in the stove and slowly cook the agar agar in the water on a low flame with intermittent stirring. Set aside.

Pour the bloomed and warmed agar agar mix into  the cream cheese mixture and set aside.

Optionally add a pinch of cardamom powder and mix in.

Remove the chilled base from the refrigerator and arrange half sliced gulab jamuns completely on the chilled biscuit base.

Pour the mixed cream cheese batter on to the base and smoothen the top.

Cover with cling wrap and place inside the top shelf of the refrigerator.

Remove after a minimum of 3-4  hours for the cheesecake to be set well.

Decorate the top of the cheesecake with rose petals/ crushed pistachios/ gulab jamuns and silver varq.

Keep refrigerated until ready to serve.

A great option to take to a Diwali potluck or a Indian fusion party!