UPSIDE DOWN MOTICHOOR CHEESECAKE
 
 
Ingredients
  • FOR THE BASE
  • 2 + ½ cup sevaiyan
  • 1 tbsp ghee
  • ⅓ cup condensed milk
  • FOR THE FILLING
  • 1 cup cream cheese (225g)
  • 3 tbsp condensed milk
  • ¼ cup white chocolate, melted
  • ⅛ tsp cardamom powder
  • 1 cup whipped cream (1/2 cup whipping cream whipped to stiff peaks)
  • 5-6 motichoor laddoo
Instructions
  1. Add the ghee to a pan and let it melt. Break the sevaiyan into small pieces roughly and toast it for 3-4 minutes.
  2. Add the roasted sevaiyan to a bowl and mix in the condensed milk.
  3. Press the mixture into the bottom of a 7-inch round springform pan. Cover the sides also evenly with the sevaiyan. Place it in the refrigerator to set while you prepare the filling.
  4. In a mixing bowl, whisk together softened cream cheese, condensed milk, melted white chocolate, cardamom powder and whipped cream until it's smooth and creamy.
  5. Pour half of the cheesecake filling over the set sevaiyan crust and spread out into an even layer.
  6. Now crumble the motichoor laddoo and spread evenly over the cheesecake layer and pour the remaining cheesecake filling. Tap the pan a few times to even out the cheesecake layer.
  7. Refrigerate the cheesecake for at least 4 hours or overnight until it's firm.
  8. Flip the pan upside down on a plate and then open the springform pan. Serve the cheesecake in an upside-down form with the sevaiyan layer on top and filling at the bottom.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/upside-down-motichoor-cheesecake/