Motichoor Ladoo Yogurt Cheesecake Recipe

Step 1: To begin making Motichoor Ladoo Yogurt Cheesecake Recipe first we will make the biscuit base

Step 2: Add biscuits to a chopper or a food processor and pulse the biscuits till you get a nice even grainy mixture

Step 3: Remove mixture to a large bowl and add the softened butter to the biscuit crumbs

Step 4: Mix the biscuits and the butter using your hands until the butter is well combined with the biscuits

Step 5: The texture should be such that when you hold the crumb mixture together, it should form a lump and when you leave it, it should break apart

Step 6: Keep this aside

Step 7: In a large mixing bowl, crumble the motichoor ladoos and keep aside

Step 8: To make the hung curd & cream cheese layerInto a stand mixer add the hung yogurt and cream cheese and whisk until both the ingredients are well combined until you notice stiff peaks

Step 9: After the Hung curd and the cream cheese have combined add in the honey, rose water and cardamom powder

Step 10: Whisk again to combine all the ingredients of the cheesecake mixture

Step 11: Whisk till the mixture has soft peaks and looks smooth

Step 12: This will take another two minutes on high speed

Step 13: To assemble the Motichoor Ladoo Yogurt CheesecakeYou can assemble these in shot glasses, as they are a perfect dessert serving and makes you feel light and satisfied

Step 14: Take a shot glass and layer the bottom with a teaspoon of the biscuit base

Step 15: Press it down firmly with the spoon to get a firm layer

Step 16: Next add the yogurt cream cheese mousse and top it up with the motichoor ladoo crumble

Step 17: And finally garnish with pistachio slivers

Step 18: Refrigerate the Motichoor Ladoo Yogurt Cheesecake for at least 4 to 5 hours and then serve

Step 19: Serve Motichoor Ladoo Yogurt Cheesecake after a delicious of Mixed Vegetable Pulao, Paneer Makhani and Tomato Onion Cucumber Raita

Step 20: It will make a perfect dessert for parties during festivals like Holi, Diwali, Raksha Bandhan etc