Until a decade ago, if there was a friend or a relative visiting the big Apple, one would inadvertently ask them if they tried a slice of that famed New York Cheesecake? The decadently rich, creamy dessert, made by layering cream cheese and ricotta over a biscuit-y base has been a coveted dessert across the globe. With Greek, European and American versions of this cake, it was about time that it travelled to India and found a steady fan following. But as we love everything our own style, then how could cheesecake exist on India only in its puritan (read predictable) format.
So, here’s looking at all the desi odes to the cheesecake. Whether you like a hint of motichoor laddoo in your cheesecake or not but the fact remains that we need to give full marks for inventiveness to the chefs who are creating these desi meets videshi fusion desserts.
Gulab Jamun Cheesecake
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Everyone from superstar chef Sanjeev Kapoor to chef Ranveer Brar have their own recipe of gulab jamun cheesecake. While the origin of this east meets west dish remains disputed one can’t help but wonder how our very own gulab jamun taste hidden inside layers of cheese. For some it comes as blast of happy surprise and while others detest the combination. So, whether you love or hate it, the fact is that it exists and you must try at least once to decide which side of the gulab jamun crossover you are at.
Mishti Doi Cheesecake; Okay, to be honest this combination if looked from a gastronome’s point of view can be a match made in well, fusion heaven. You may ask why? So, here it is mishit doi can be the Indian version of sweetened Greek yoghurt. The extremely creamy as silk texture of mishit doi settles in just right with rich layers cream cheese. Top it over a biscuit-y crunch and you have a dessert fit for the kings.
Ras Malai Cheesecake
Image Credit: flickr
Often called the rose pistachio cheesecake to fit into the description of that European inspired dessert, our very own ras malai has found its way into a cheesecake. Perhaps why the Bengali sweets find an easy pairing into the cheesecake format is because they are light, airy and fluffy and are made out of ricotta cheese. In fact, ras malai when served in Indian restaurants abroad is often described in menus as Indian cheesecake without the crusty base. No wonder then, that the two had to come together!
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