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Gajar(Carrot) Halwa Cheesecake

Shilpa
Gajar(Carrot) Halwa Cheesecake is a rich and creamy fusion dessert that blends the flavors of traditional gajar halwa with a classic baked cheesecake. Featuring a halwa-based crust, a luscious cardamom-infused cheesecake batter with swirls of gajar halwa, and a whipped cream topping, this dessert is the perfect centerpiece for Holi or any festive occasion. Baked in a water bath for a smooth, velvety texture, it offers the best of both worlds—Indian mithai meets indulgent cheesecake!
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Prep Time 1 hour
Cook Time 1 hour
Chilling time 4 hours
Total Time 6 hours
Course Dessert
Cuisine fusion, Indian

Ingredients
  

Gajar Halwa

  • 500 g Carrots (grated) 4 cups
  • 500 ml Milk (room temperature) 2 cups
  • 100 g Sugar ½ cup
  • 60 ml Condensed Milk (Sweetened) 4 tbsp
  • 45 g Ghee/clarified butter/Melted Butter 3 tbsp
  • ½ tsp Cardamom powder

Halwa Crust

  • 250 g Gajar halwa 1 cup
  • 30 g Biscuit (crushed) ⅓ cup

Cheesecake Batter

  • 450 g Cream cheese (room temperature) 2 cups
  • 150 g Sugar ¾ cup
  • 2 Eggs (room temperature) 100g
  • 1 tsp vanilla extract
  • ½ tsp cardamom powder
  • 60 ml Heavy Cream ¼ cup
  • 30 ml Condensed Milk (Sweetened) 2 tbsp
  • 20 g Cornstarch 2 tbsp

Topping

  • whipped cream
  • rose petals
  • crushed pistachios

Instructions
 

Make Gajar/Carrot Halwa

  • Cook grated carrots, milk, sugar, and cardamom powder on medium-high heat stirring occasionally, until the milk is almost evaporated (15-20 minutes).
  • Add condensed milk and mix until well incorporated.
  • Add the ghee and cook for 2-3 more minutes until fully combined. Remove from heat and let cool.

Prepare the Halwa Crust

  • Preheat oven to 160°C (320°F). Grease and line an 8-inch springform pan.
  • Mix gajar/carrot halwa and crushed biscuits in a bowl.
  • Press the mixture into the bottom of a greased springform pan, ensuring it’s evenly packed.
  • Bake for 10-12 minutes to set. Let cool while preparing the cheesecake batter.

Make the Cheesecake Batter

  • In a large bowl, beat cream cheese, cardamom powder, and sugar until smooth.
  • Add eggs one at a time, mixing on low speed.
  • Mix in vanilla extract, heavy cream, and condensed milk.
  • Mix in cornstarch. Do not overmix.
  • Pour half of this batter into another bowl and mix in 150g/3/4cup of gajar/carrot halwa.

Assemble the Cheesecake

  • Pour half of the cheesecake batter over the crust.
  • Drop spoonfuls of gajar/carrot halwa batter on top and gently swirl with a skewer or knife.
  • Repeat the process with the remaining batter and smooth the top.

Bake in a Water Bath

  • Wrap the outside of the springform pan with 3 layers of foil and place it in a larger roasting pan.
  • Carefully pour 1-2 inches of hot water into the roasting pan.
  • Bake at 160°C (320°F) for 50-60 minutes, or until the center is slightly jiggly but set.

Cool & Chill

  • Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
  • Remove, cool to room temperature, then refrigerate for at least 4 hours or overnight.

Decorate & Serve

  • Pipe or spread whipped cream on top.
  • Garnish with pistachios and rose petals if desired.

Notes

Notes:
Tips
  • Use full-fat dairy
  • Use room temperature ingredients
  • Bake the crust
  • Don’t overmix the batter
  • Water bath for baking is necessary
 
Storage
  • Room Temperature: Not more than 2 hours.
  • Fridge: Store in an airtight container for 3-4 days.
  • Freezer: Freeze slices for up to 2 months. Thaw overnight before serving.
Keyword cardamom, carrot, fusion, gajar halwa, indian, indian fusion