By: Devika Magu
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Jalebi cheesecake isn't just a dessert; it's a total experience. If you're up for a sweet adventure with a desi twist, this one's for you!
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1 cup digestive biscuits, crushed
1/2 cup unsalted butter, melted
2 tbsp sugar
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450g cream cheese, softened
1 cup sugar
1 tbsp vanilla extract
3 large eggs
1 cup sour cream
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Blend up those biscuit crumbs with melted butter and sugar, then press into your pan. Bake for 10 minutes, then let it cool.
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In a bowl, whisk cream cheese till smooth. Add sugar, vanilla, eggs, sour cream, and a squeeze of lemon juice. Mix until it's super creamy.
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Pour the filling onto the cooled crust. Bake for 50-60 minutes - it should be set around the edges but a little jiggly in the centre.
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Top your cheesecake with crispy jalebi pieces and a sprinkle of cardamom powder.
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Pop it in the fridge for at least 4 hours, but if you can, leave it overnight for better flavour.
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Slice it up, sprinkle it with chopped pistachios, and dive into your creamy, crunchy jalebi cheesecake masterpiece.
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For More Cheesecake Recipes:
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