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Food Adventure # 20 - Rabri Cheese Cake

Food Adventure # 20 - Rabri Cheese Cake


Products: Hand Mixers, Food Adventure, Toaster Ovens


  • 400gm Marie Biscuit, powdered
  • 150ml Unsalted Butter, melted

        For the Cheeseccake Mix

  • 600gm Philadelphia Cheese
  • 250gm Breakfast Sugar
  • 6 Eggs
  • 5ml Vanilla Essence

        For The Rabadi

  • Milk, full cream
  • 400gm Condensed Milk
  • 1gm Saffron
  • 250gm Mawa
  • 3 Green Cardamom, crushed


  • Almonds, flakes
  • Pistachios, sliced


  •  First make the biscuit base for the cheesecake: mix the Marie biscuit and butter.
  •  Prepare the biscuit base in a stainless-steel cake ring. Keep in the fridge to set.
  • Next, make the cheesecake mix. Take all the ingredients together. Mix it with the hand mixer. Pour over the prepared biscuit base. Pour the cheesecake only till 3/4th height of the cake ring. Steam bake the cheesecake in the large oven at 130 degrees Celsius for 90 minutes.
  • When the cheesecake is done, take it out from the oven. Leave at room temperature to cool down.
  • As cheesecake cools, prepare the rabdi.
  • Put milk on medium heat along with cardamom and saffron. When the milk starts to boil, lower flame. Keep stirring.
  • When milk is reduced to half, add mawa. Stir for another 10 minutes.
  • When rabdi has thickened considerably, remove from flame. Add condensed milk. Stir properly.
  • Pour rabdi over the cheesecake. Keep in the refrigerator for about 3-4 hours.
  • When both the cheesecake and rabdi are chilled enough, demold the ring. Cut a slice of cheesecake, which already has a layer of rabdi on top.
  • Serve with some fried almonds and pistachios and some extra rabdi on the side.