Baileys Motichoor Cheesecake Recipe By Shreya Agarwala

Bring together two diverse culinary techniques of dessert preparation in this motichoor cheesecake recipe, which can be a sweet treat at a special dinner party. Whether it is a festive feast, a birthday, an anniversary or any other special occasion, this dessert adds a luxurious touch to the last course of your meal. The simple recipe acquires a slightly more velvety texture with the infusion of Baileys Original Irish Cream Liqueur into the cheesecake.

Motichoor cheesecake is a dessert that combines motichoor ladoo, a desi favourite, with cheesecake, another popular, creamy sweet treat. Adding Baileys to the motichoor cheesecake recipe lends a depth to the dish that helps build a more silky texture. This makes the dessert dense but smoothly textured, laced with the chewy, crumbly nuance of crushed motichoor ladoos. 

The silky composition of Baileys and the soft creamy layer of a simple cheesecake imbue this dessert with slightly sweet, chocolatey and lightly tangy flavours. This is coupled with the motichoor ladoo: a dessert made using small, sweetened besan flour balls mixed with lots of ghee. The motichoor mix is folded into circular treats usually. However, turning the motichoor ladoo back into a ghee-smeared crumble is integral to mixing the two very rich sweets together. 

Dessert and pastry chefs have been experimenting with several fusion recipes that bring together local and global flavours in rather interesting combinations. While bringing motichoor ladoo and cheesecake together is a creative reimagination of its own kind, infusing it with Baileys lends additional complexity to the dish. Chef Shreya Agarwala offers an easy-to-make Baileys motichoor cheesecake recipe that one may try on a festive occasion or for a special dinner gathering. 

For the crust:

• ¾ cup (around 15 digestive biscuits) crushed

• 2 tablespoons melted butter

For Baileys Cheesecake Layer

• 220 gms softened cream cheese

• 50 gms powdered sugar

• 30 ml Baileys Irish Cream Liqueur

• ¾ cup whipped heavy cream

• 5-6 medium-sized crumbled motichoor ladoos 

• Crushed nuts such as almonds and walnuts for garnish

• Begin preparing the cheesecake by first getting the crust ready. Mix ¾ cup or around 15 digestive biscuits with 2 tablespoons melted butter. Add an additional 1 tablespoon butter if required, to moisten the biscuits more. Set aside.

• Next, crush 5-6 medium-sized crumbled motichoor ladoos. These are essential for assembling the cheesecake. Set aside.

• Now, move on to making the cheesecake layer. For this, mix the 220 gms softened cream cheese with 50 gms powdered sugar and whisk until soft. Fold in ¾ cup whipped heavy cream. 

• Once the mixture comes together, add 30 ml Baileys Irish Cream Liqueur and mix well. The cream cheese layer is now ready for assembling.

• To layer the cheesecake, start by creating a base out of the crushed biscuits and butter mixture at the bottom of the serving tin.  

• Follow this up with the Baileys and cream cheese layer.

• Lastly, top the two layers off with crushed motichoor ladoos. Garnish with crushed nuts. 

• The Baileys motichoor cheesecake is now ready. Store it in the fridge for a couple of hours before guests start arriving. This helps the layers set beautifully.

• Slice and serve the cheesecake during the dessert course.

Traditional Indian sweets tend to complement the creamier notes in certain desserts. That’s why the motichoor and Baileys cheesecake becomes an interesting dessert alternative which can be prepared and served at a festive or celebratory occasion. Using Baileys Original Irish Cream Liqueur in desserts such as the motichoor cheesecake is an inventive way of imbuing them with more depth, textural range, and flavour diversity.  

Drink Responsibly. This communication is for audiences above the age of 25.