Chikoo Cheesecake

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 1 cup - castor sugar
  • 1 cup - cream cheese
  • 1 cup - chikoo pulp
  • 1 cup - fresh cream
  • 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.