Motichoor Kesar Gulkhand Cheesecake - Fondbites Bake Along 43

For the base:

Motichoor Laddu – 5 laddus / balls
For Cheesecake:

Cream cheese – 180 gms
Condensed milk – 200 ml
Dairy fresh cream – 200 ml
Thick coconut milk – 1/2 cup
Warm milk – 1/4 cup
Saffron strands – a big pinch, ( depends on how strong you like the flavour)
China grass strands – 15 gms
Water – 1/2 cup

For Glaze:

China grass strands – 8 gms
Water – 1/2 cup
Gulkhand – 20 gms
Dairy fresh cream – 20 gms
Pink food colouring – 3 drops, Optional

Acetate sheets from Stationary shops

Break china grass into small bits and soak in the half cup water for 10 minutes
Line spring form pan with a circle made of acetate sheet
Also line the sides with acetate sheet and tape it
Add the saffron to the milk and let it soak for a few minutes
Add cream cheese, condensed milk, fresh cream and coconut milk to a bowl; beat together until smooth - should take just a few seconds
Heat the china grass water mixture until the china grass is dissolved
Bring the cream cheese mixture to a boil
Drain and pour the china grass water mixture to the cream cheese mixture that is also still hot
To the prepared pan, add the motichoor.Break and firmly pack the motichoor laddoo especially towards the sides
Go over the motichoor layer with the bottom of a tumbler to make it as even and smooth as possible
Pour the cream cheese mixture into the sprinform pan leaving alone room at the top for the glaze
Put the pan into the freezer for about half an hour until firm or wobbly to touch while not sticky.

For the glaze
Add the china grass to the water and let it stand for 10 minutes.
Add the gulkhand mixture to the cream and mix well
Heat the gulkand and cream mixture for a couple of minutes.
add food color if desired
mix the soaked china grass into the cream mixture
put back in fridge to set correctly - it should set in 30 minutes

decorate on top with whipped cream swirls
Or with ganache pipe as mehendi.