1

To begin making Motichoor Ladoo Yogurt Cheesecake Recipe first we will make the biscuit base.

2

Add biscuits to a chopper or a food processor and pulse the biscuits till you get a nice even grainy mixture. Remove mixture to a large bowl and add the softened butter to the biscuit crumbs.

3

Mix the biscuits and the butter using your hands until the butter is well combined with the biscuits.

4

The texture should be such that when you hold the crumb mixture together, it should form a lump and when you leave it, it should break apart. Keep this aside.

5

In a large mixing bowl, crumble the motichoor ladoos and keep aside.

To make the hung curd & cream cheese layer

1

Into a stand mixer add the hung yogurt and cream cheese and whisk until both the ingredients are well combined until you notice stiff peaks.

2

After the Hung curd and the cream cheese have combined add in the honey, rose water and cardamom powder.

3

Whisk again to combine all the ingredients of the cheesecake mixture. Whisk till the mixture has soft peaks and looks smooth. This will take another two minutes on high speed.

To assemble the Motichoor Ladoo Yogurt Cheesecake

1

You can assemble these in shot glasses, as they are a perfect dessert serving and makes you feel light and satisfied.

2

Take a shot glass and layer the bottom with a teaspoon of the biscuit base. Press it down firmly with the spoon to get a firm layer.

3

Next add the yogurt cream cheese mousse and top it up with the motichoor ladoo crumble. And finally garnish with pistachio slivers.

4

Refrigerate the Motichoor Ladoo Yogurt Cheesecake for at least 4 to 5 hours and then serve. 

5

Serve Motichoor Ladoo Yogurt Cheesecake after a delicious of Mixed Vegetable Pulao, Paneer Makhani and Tomato Onion Cucumber Raita. It will make a perfect dessert for parties during festivals like Holi, Diwali, Raksha Bandhan etc.