How to Make Indian Cheesecake

A delicious Odisha-special chhena poda with ricotta cheese, and that’s what I am going to share today. Here is my version of the popular chhena poda – the Indian ricotta Cheesecake!

Recipe Snapshot

SERVINGS

6

1 hour

Indian

Dessert

Time

cuisine

course

Carrot

– 12 oz ricotta cheese full-fat cheese – ½ cup powdered jaggery I used the Punjabi Shakar – 1.5 tbsp semolina roasted or unroasted (fine texture is preferable) – ⅛ tsp rose essence optional – ¼ tsp ground cardamom – ½ tsp ghee melted, to grease the cake pan

Ingredients

1

Preheat the oven. In a mixing bowl, add the ricotta cheese and mix it well. 

2

Add the powdered jaggery, semolina, rose essence, and ground cardamom.

3

Mix all the ingredients until they are well combined.

4

Grease a cake pan with ghee and line the bottom of the pan with the parchment paper if using. 

5

Pour the ricotta cheese batter into the cake pan using a rubber spatula. Use a spatula to scrape the bowl clean. Tap the cake pan gently so that there aren’t any air pockets and even the cake top layer with the spatula.

6

Now bake this until a toothpick inserted into the cake center comes out clean without any runny batter. 

7

Allow it cool completely for one hour. Run a knife around the cake’s edges and gently flip the cake over on a plate. Remove the parchment paper.

8

Gently flip it again. Slice the cake and serve.

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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