Ingredients
Crust
- 4 Packets of Parle G Biscuits
- 1/3 cup melted butter
- 2 tsp vanilla extract
Cheesecake Filling
- 2 – 8oz cream cheese
- 1/3 cup sugar
- 3 tsp corn starch
- 1/4 cup sour cream
- 2 tsp rose water
- Cumin Clubs Gajar Halwa or homemade
Instructions
- In a food processor, add crackers and pulse for a couple seconds until you have a sand like texture. Mix in the melted butter, vanilla extract and press into your baking pan. Place this in the freezer for 10 mins, so the crust can be formed.
- In a saucepan, cook the cumin clubs Gajar halwa according to the package or you can use my homemade recipe (in noted). Transfer cooked mixture and layer it on top of the crust.
- In a large bowl or food processor add the cream cheese and sugar and mix until smooth. Next add in the sour cream, rose water and cornstarch and continue to mix until you have a creamy, smooth, lump free mixture. Scrape the sides down of the bowl if needed.
- Next, pour the filling into the baking pan. Place a paper towel on top of the baking pan (not touching the cheesecake) and then cover with foil.
- Add one cup of water into the instant pot. Place your cheesecake on the trivet, (this is an accessory that comes with your IP.) Using the two handles of the trivet, lower your cheesecake into the instant pot.
- Close the lid on the IP, make sure the vent is sealed. Press the “Pressure Cook or Manual” button and adjust the time to 28 mins. Turn OFF “keep warm”Once the 28 mins are done, start a timer for 15 mins and let it rest, DO NOT break the seal. After the 15 mins you can break the seal, not much steam will release because of the prior resting for 15 mins.
- Remove cheesecake from the IP and let it come down to room temperature for about 10-15 mins. Place in the refrigerator for a minimum 4 hrs or best overnight. Enjoy!
Notes
- My homemade recipe for gajar halwa is perfect for this recipe!
For oven method:
- Preheat oven to 350F and bake for 22-25 minutes or until the center of the cheesecake jiggles slightly when the baking dish is gently moved. This temperature and bake time is for a 6-7 inch baking pan.
- Turn the oven off, crack the door, and let the cheesecake slowly cool for about 30 mins. Continue to cool the cheesecake on the counter until it reaches room temperature (about an hour).
- Finally, chill the cheesecake in the fridge for at least 4 hours, or overnight if possible. Enjoy!
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Cuisine: Indian
Keywords: Gajar halwa, cheesecake, instant pot, fusion dessert
12 replies on “Gajar Halwa Cheesecake”
I have been waiting for this recipe! What size cheesecake pan are you using?
★★★★★
Yay that’s so awesome to hear, I used a 6 inch, I have it linked in the blog post as well if you need reference to the same exact one I used. 🙂
How did you take the cheesecake out of the instapot , plate it and cut it so effortlessly? I’m nervous about it take the cheesecake out of its pan and not maintaining shape.
Hi Soni,
The springform pan I used makes it easier to take the cheesecake out of the pan. The bottom still stays intact but the side comes loose so you don’t loose the shape of the cheesecake.
Can you make this in the regular oven? And if so what would you recommend
yes you can, I’ve left the instructions in the notes section of the blog:)
Looking for your instructions for regular oven , it’s no where to be found
Hi its in the notes section.
How much of the homemade halwa would you need for the recipe?
Only 1 cup 🙂
I’m using Nabisco original graham crackers instead of parle g …. Can you please let me know an estimate of how many graham crackers I would need as a substitute for 4 packets of parle g .
Hi,
I would say about 1 cup crushed up finely.