Paan Cheesecake Recipe: A Colorful Dessert For Your Holi Spread

Holi is all about colors, playful celebrations and of course sweets. While gujiyas and malpuas will always be the showstoppers, why not add a modern twist to your Holi spread this year? Enter Paan Cheesecake - a dessert that combines the nostalgia of meetha paan and the richness of cheesecake. It’s creamy, refreshing and full of flavors that remind you of post meal treats from your favorite paan shop.

The magic of this cheesecake lies in its combination of ingredients. You get the cooling effect of betel leaves, the crunch of fennel and gulkand and the subtle sweetness of condensed milk - all blended into a rich and creamy filling. The base? A simple mix of crushed biscuits and a hint of cardamom to give it a desi twist. And the best part? No baking required!

Whether you’re hosting a Holi party or just want to impress your family with something new, Paan Cheesecake is an easy yet impressive dessert. So, this Holi, ditch the usual sweets and bring something new to the table - because fusion desserts are where the fun begins!

Paan Cheesecake Recipe

A sweet fusion of meetha paan and creamy cheesecake for your Holi celebrations!

Ingredients:

For the crust:

• 1.5 cups (150g) digestive biscuits or Marie biscuits, crushed
• ¼ cup (60g) melted butter
• ½ teaspoon cardamom powder
• For the cheesecake filling:
• 1.5 cups (350g) cream cheese (at room temperature)
• ½ cup (120ml) condensed milk
• ½ cup (120ml) fresh cream
• ¼ cup (50g) powdered sugar
• 3-4 fresh betel leaves (paan leaves), finely chopped
• 2 tablespoons gulkand (rose petal preserve)
• 1 tablespoon fennel seeds (saunf), coarsely crushed
• 1 teaspoon rose water
• ½ teaspoon green food color (optional)
• 1 teaspoon agar-agar powder or 2 teaspoons gelatin (for setting)
• ¼ cup (60ml) warm milk (to dissolve agar-agar/gelatin)

For garnishing:

• Chopped glazed cherries
• Silver vark (optional)
• Slivers of pistachios
• Few dried rose petals

Method:

1. In a mixing bowl, combine crushed biscuits, melted butter and cardamom powder.
2. Press this mixture into the base of a greased springform pan (7-8 inch). Refrigerate for 15-20 minutes to set.
3. In a small bowl, dissolve agar-agar or gelatin in warm milk. Let it sit for 5 minutes until fully dissolved.
4. In a large bowl, whisk together cream cheese, condensed milk, powdered sugar and fresh cream until smooth.
5. Add chopped betel leaves, gulkand, crushed fennel seeds, rose water and green food color (if using). Mix well.
6. Fold in the dissolved agar-agar/gelatin mixture and stir until everything is combined.
7. Pour the cheesecake filling over the prepared biscuit crust. Spread it evenly with a spatula.
8. Refrigerate for at least 6 hours or overnight to set properly. Unmold, Garnish and serve it chill.

Tips to Make the perfect Paan Cheesecake

Use Fresh Paan Patta

The trick to getting that paan flavor is to use fresh paan leaves. Choose dark green, soft leaves without holes or tears. Chop them finely or grind into a paste for an even spread.

Choose the Right Biscuit for the Base

A biscuit base gives a nice contrast to the cheesecake. Digestive biscuits, Marie biscuits or even Parle-G work well. For an extra twist, use chocolate biscuits for a richer taste.

Gulkand for the Perfect Sweetness

Gulkand (rose petal preserve) is the star of this recipe. Use a good quality, thick gulkand to avoid excess moisture in the cheesecake. If you want an extra kick, add a teaspoon of rose syrup for more flavor.

Adjust the Sweetness

Since gulkand and condensed milk is already sweet, adjust the sugar accordingly. Taste the mixture before adding more sugar so it doesn’t become too sweet.

Blend the Filling Until Smooth

To get a creamy cheesecake, whisk cream cheese, fresh cream and condensed milk until smooth. Any lumps will affect the final dish, so use an electric beater or a hand whisk for a smooth consistency.

Use Agar-Agar for a Perfect Set

Agar-agar is a great vegetarian alternative to gelatin and helps the cheesecake set well. Dissolve it in warm milk before adding it to the mixture and let it cool slightly before mixing to avoid curdling.

Chill for the Right Amount of Time

Patience is key! Let your cheesecake chill for at least 6 hours or overnight in the fridge. This will give you a firm, sliceable texture and not too runny.

Add a Crunchy Surprise

To add some bite to your cheesecake, sprinkle candied fennel seeds (mukhwas) or tutti frutti over the base before pouring in the filling. This will give you a burst of flavors in every bite.

Get Creative with Garnishing

Holi is all about colors, so make your cheesecake pop! Garnish with pistachios, edible rose petals, silver vark and glazed cherries. You can even drizzle some paan syrup for extra color.