Gheeyar Cheesecake – Holi Special
Time:120mins.
Serves:8

Gheeyar Cheesecake – Holi Special

Traditional Sindhi jalebi now served on a cheesecake!

INGREDIENTS:

  • Gheeyar (Sindhi Jalebi) – 1 big wheel
  • 2 1/2 tbsp Dry Thandai powder (Peppercorns + Fennel + dried rose petals + almonds+ pistachio + poppy seeds)
  • 12 nos. crackers
  • 6 tablespoons butter, melted; plus more
  • 2 tablespoons sugar
  • Pinch of salt
  • 800g cream cheese
  • 600g hung curd (minimum 6 hours overnight)
  • 200g old curd
  • 2 cups sugar
  • 1/2 cup flour
  • 1 1/2 teaspoons pure vanilla extract
  • 4 eggs

 

METHOD:

Preheat the oven to 180 degrees. Butter the sides of a 10-inch springform pan. Wrap the pan from outside and base in a double layer of foil.

To make the crust, grind the crackers, butter, sugar, and salt in a mixie.

Transfer mixture to the pan and pat into an even layer using the bottom of cup or a big ladle. Freeze the dough in the pan, about 15 minutes. Place pan on a baking tray and bake at 180 C for about 10 minutes or until the crust is firm to the touch and deeply golden brown. Transfer pan to a wire rack to cool completely.

Beat the cream cheese and hung yoghurt on medium speed with an electric mixer until fluffy, about 3 minutes, scraping down sides as needed.

In another large bowl, mix together sugar and flour. With electric mixer on low speed, gradually add this sugar mixture to the beaten cream cheese; mix until smooth. Add old curd and vanilla; mix until smooth. Add eggs, one at a time, beating until just mixed; do not over mix.

Now add the thandai powder.

Pour this cream cheese filling into the pan with the crust. Set pan aside on a deep baking tray. Carefully fill the baking tray with boiling water to reach halfway up to sides of springform pan.

Bake 45 minutes at 160 C degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly open, about an hour. Take it out and let the cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight.

Now crack the gheeyar into small pieces. Start pinching them in on top of the cake and make sure the cake is totally decorated with gheeyar. Slice some pistachios and almond to decorate the cake as well. That’s it – Gheeyar Cheesecake is ready. Happy Holi to you and your family from #SadakChef and the team.