Baked Rabri Cheesecake



  • Rabdi ¾ cup
  • Dark chocolate biscuits broken 12-15
  • Melted butter 1 tablespoon
  • Yogurt 2-3 tablespoons
  • Condensed milk 2 tablespoons
  • Green cardamom powder ¼ teaspoon
  • Refined flour (maida) 1 tablespoon
  • Cornflour/ corn starch ½ tablespoon
  • Silver warq for garnishing
  • Rose syrup for drizzling
  • Khus syrup for drizzling
  • Pistachios slivers for garnishing
  • saffron strands few for garnishing
  • Almonds slivered and soaked in saffron water 2-3
  • Saffron (kesar) water as required


  1. Line a spring bottom cake tin with a parchment paper.
  2. Grind the broken dark chocolate cookies into fine powder. Transfer into a bowl. Add melted butter and mix well.
  3. Line the prepared tin with ground cookie mixture and level it out. Refrigerate for 10-15 minutes.
  4. Preheat oven to 180º C.
  5. Grind rabri to till smooth. Transfer into another bowl.
  6. Add yogurt and condensed milk and mix. Add cardamom powder, flour and cornflour and whisk well.
  7. Pour the rabri mixture over the cookie layer in the spring bottom tin. Cover with an aluminium foil, tap and place on a baking tray.
  8. Fill the tray with some water. Place the tray in the preheated oven and bake for 25-30 minutes. Remove from oven and cooldown to room temperature. Refrigerate for 3-4 hours and demould.
  9. Garnish with silver warq and cut into wedges.
  10. Drizzle some rose syrup, khus syrup and place a cheesecake wedge on individual serving platters.
  11. Garnish with some pistachio slivers, saffron strands and almond slivers. Drizzle a few drops of saffron water on each wedge and serve.


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