• 1 cup Coarsely grinded digestive biscuits
  • 5 Motichoor Ladoo
  • 6 Gulab Jamun
  • ¼ cup Milk
  • 2 tbsp Clarified Butter (Ghee)

Cheesecake Mixture

  • 250 grams Cream Cheese
  • 100 ml Whipping Cream
  • 10ml Gelatin
  • 1 tsp Vanilla Essence


  • 3 Motichoor Ladoo
  • 3 Gulab Jamun
  • ¼ cup Chopped Pistachios



  1. For the Cheesecake base, combine biscuit powder with milk and clarified butter till it binds well. Put the mixture on the base of the cake tin and spread it evenly using back of the spoon
  2. Stick the tin in the refrigerator for 10 minutes
  3. For the filling, whisk the cream cheese using an electric whisk and then fold the whipping cream along with vanilla essence, gelatin (gelatin prep: soak the gelatin in cold water for 10 minutes and warm it for a second) and mix till the filling turns smooth
  4. Now place 6 Gulab Jamuns and Motichoor ladoos in a circular form
  5. Pour the cream cheese mixture over it and spread it evenly by tapping the tin
  6. Refrigerate for 2 hours or till it completely set
  7. Garnish with chopped pistachios, Gulab Jamun, and Motichoor Ladoos