This eggless Diwali-special cheesecake with kesar, pista and a lush rose glaze is the decadent showstopper you need for your Diwali table! Make it ahead and store it in the fridge for a stress-free celebration.
Prepare a 7 inch springform cheesecake pan by brushing the base and sides with butter and line the sides with baking paper.
Start by making the cheesecake base. In a food processor, grind together the pistachios and the butter cookies until fine.
Once ground, add to a mixing bowl with the melted butter. Mix until the mixture resembles coarse sand.
Press the mixture into the base of the cheesecake pan, and smoothen it out. You can use the bottom of a glass to smoothen out the biscuit base.
Place the pan in the freezer for at least 30 minutes while you prepare the filling.
For the filling:
(Note: If using the oven, preheat it at 190 C now)
Place the saffron strands in 2 tablespoons of warm milk. Let it sit for a couple of minutes. Add the corn starch to this mixture and stir to form a slurry.
In the bowl of a stand mixer, or in a large mixing bowl, add the whipped cream. (Note: whipped cream whips best when chilled). Beat on high speed until the cream is beaten into stiff peaks. Take it out transfer to another mixing bowl.
In the mixing bowl of the mixer, add the cream cheese. Beat until the cream cheese is soft and creamy. (using either an electric or stand mixer, preferably). If using a stand mixer, use the paddle attachment.
Add the saffron milk-corn starch slurry and condensed milk. On low speed, beat gently to form a smooth mixture.
Using a silicone spatula, fold in the whipped cream and gently, yet firmly, mix to combine.
Take out the springform pan, and pour in the cheesecake filling. Give the pan a few raps on the counter to remove any trapped air bubbles.
Instant Pot method
In the Instant Pot, add 1.5 cups water and place the trivet stand. Place the springform pan on the trivet and cover loosely with a piece of foil.
Pressure Cook on High for 30 minutes, let the pressure release naturally (this will take 15-20 mins). Take out the cheesecake and let it cool for 20-30 minutes
Oven Method
Prepare a water bath by pouring hot water into a baking tray with high sides.
Line the outside of the cheesecake pan with aluminium foil to prevent water from seeping inside.
Place the cheesecake pan in the water batch. And bake in the preheated oven at 190 C for 40-45 minutes.
Set the cheesecake in the fridge overnight, or for at least 5 hours before serving.
To make the topping (after the cheesecake has set in the fridge)
To make the rose glaze, add the rose syrup in a mixing bowl with the sifted icing powder. Add the milk, a little at a time. Whisk with a fork or a whisk, until the glaze is of a pouring consistency. Optionally, you can add red food coloring for a more vibrant reddish pink color.
Decorate with chopped-up pistachios, garnish with mithais such as gulab jamun and barfi.
Set the cheesecake in the fridge overnight, or for at least 5 hours before serving.