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1 cup - castor
1 cup -
1 cup -
1 cup - fresh
1 - chikoo, sliced
3 - eggs, separated
1 tbsp - gelatin
1/2 tsp - vanilla essence
How to Make Chikoo Cheesecake
Soak gelatin in 2 tbsp of water.
Beat the egg yolks with 3/4 cup of sugar until light and creamy. Mix with the cream cheese.
Dissolve the gelatin over low flame (avoid boiling) and add to the cream cheese mixture.
Add vanilla essence and mix in the chikoo pulp.
Whip the cream over a bowl of ice until thick.
Keep aside a little cream for topping and gently mix the rest with the above mixture.
Beat the egg whites until they are stiff.
Add the remaining sugar, little at a time, beating well after each addition.
Gently fold into the above mixture.
Pour it into a pudding bowl and leave it in the refrigerator to set.
Serve decorated with the reserved cream and chikoo slices.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.