Homemade Barfi Cheesecake

Instructions

1. 1

   Preheat your oven to 160°C (320°F). Grease and line a 7-inch springform pan with parchment paper.

2. 2

   Crush the wholewheat biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.

3. 3

   Melt the margarine butter and mix it thoroughly with the biscuit crumbs until the mixture resembles wet sand.

4. 4

   Press the biscuit mixture evenly into the bottom of the prepared pan to form the crust. Use the back of a spoon to compact it well. Place in the refrigerator to set while you prepare the filling.

5. 5

   In a large mixing bowl, beat the cream cheese until smooth and creamy.

6. 6

   Add the sugar, Kerrygold milk powder, and cardamom powder to the cream cheese. Mix until well combined.

7. 7

   Add the eggs one at a time, beating well after each addition.

8. 8

   Pour in the ginger juice and heavy cream, and mix until the batter is smooth and fully incorporated.

9. 9

   Pour the cheesecake filling over the prepared biscuit crust and smooth the top with a spatula.

10. 10

    Tap the pan gently on the counter to release any air bubbles.

11. 11

    Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly.

12. 12

    Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.

13. 13

    Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to set completely.

14. 14

    Once set, remove the cheesecake from the pan, slice, and serve. Enjoy your Homemade Barfi Cheesecake!