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Shrikhand cheesecake bars
Shrikhand cheesecake bars, from above
Non vegEggIndia x USA

Shrikhand cheesecake bars

Shrikhand finally gets the crunchy biscuit base it always deserved.

260 minTime
6 gProtein each
mildSpice
Shrikhand, set in squares3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
268kcalsame
6 gproteinsame
1 gfibresame
260minutessame

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Digestive biscuits (graham crackers)10 biscuits, crushed
Butter4 tbsp, melted
Cream cheese300 g, room temperature
Hung curd (greek yogurt)1¼ cups, thick
Sugar½ cup plus 2 tbsp
Egg2, room temperature
Cornflour (cornstarch)1 tbsp
Saffrona pinch, soaked in 1 tbsp warm milk
Milk1 tbsp
Cardamom½ tsp
Nutmega pinch
Pistachios1½ tbsp, chopped

Method

6 steps
  1. 1Heat the oven to 170°C and line a 20 cm square tin. Mix the biscuit crumbs and butter, press into the tin and bake 10 minutes.
  2. 2Soak the saffron in the warm milk for 10 minutes.
  3. 3Beat the cream cheese and sugar on low until smooth. Beat in the hung curd, cornflour, saffron milk, cardamom and nutmeg, then the eggs one at a time.
  4. 4Pour over the base and bake 35 to 40 minutes.
  5. 5Cool in the tin, then chill at least 3 hours.
  6. 6Scatter pistachios and cut into 12 bars with a hot, dry knife.
Serve it like this

Stack two bars at a slight angle on a small plate with a few saffron threads and pistachios on top.

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Make it a meal

What goes with Shrikhand cheesecake bars: a bread or rice, a side, something to drink and something sweet.

A little snack Pani puri potato chips60 min
A little snack Masala chai cookies45 min
To drink Masala chai10 min
To drink Aam panna35 min
Something sweet Filter coffee churros45 min
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