20 mins
5 mins
8 Servings
4.9★
Mix crushed biscuits with melted ghee. Press firmly into mini moulds or a lined tin. Chill in the refrigerator.
Whisk together hung curd, cream cheese, powdered sugar, cardamom, and saffron strands until smooth and creamy.
Spoon the shrikhand filling over the chilled biscuit base. Smooth the top and refrigerate for 4-5 hours until set.
Top with chopped nuts like pistachios and almonds. Serve chilled.
Soak saffron strands in 1 tbsp warm milk for 10 minutes for the best color and flavor.
Hang curd in a muslin cloth for 4-5 hours to remove excess water for thick shrikhand.
Chill for at least 4-5 hours for the cheesecake to set perfectly. Overnight chilling is best.
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