Motichoor Cheesecake

Instructions:

1. Prepare the Cheesecake Base:

   • In a blender, blend the digestive biscuits, cashews, and pistachios until finely ground.
   • Transfer to a bowl, add melted butter, and mix until it resembles wet sand.
   • Press this mixture evenly into the bottom of a cheesecake mold, compacting it with the back of a spoon.
   • Place the base in the refrigerator to set while you prepare the filling.
     
     

2. Make the Cream Cheese Filling:

   • Whip the whipping cream until stiff peaks form.
   • In a separate bowl, beat the softened cream cheese until smooth and creamy.
   • Gently fold the whipped cream into the cream cheese, mixing well to create a light and fluffy filling.
   • Add cardamom powder and saffron (along with the milk) to the filling, folding until well combined.
     
     

3. Assemble the Cheesecake:

   • Pour half of the cream cheese filling over the chilled base and spread evenly.
   • Crumble some Motichoor laddoo over the first layer, covering the surface.
   • Add the remaining cream cheese filling on top of the laddoo layer and smooth it out.
     
     

4. Chill and Set:

   • Let the cheesecake set in the refrigerator for at least 30 minutes to firm up.
     
     

5. Garnish and Serve:

   • Once set, carefully remove the cheesecake from the mold.
   • Garnish with a swirl of whipped cream, a whole or crumbled Motichoor laddoo, chopped pistachios, saffron strands, and silver leaf.
   • Add a Modak in the center for an extra festive touch.
   • Slice and serve chilled.