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Gajar(Carrot) Halwa Cheesecake

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 Method Notes

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

Method
 

Make Gajar/Carrot Halwa
  1. Cook grated carrots, milk, sugar, and cardamom powder on medium-high heat stirring occasionally, until the milk is almost evaporated (15-20 minutes).
  2. Add condensed milk and mix until well incorporated.
  3. Add the ghee and cook for 2-3 more minutes until fully combined. Remove from heat and let cool.
Prepare the Halwa Crust
  1. Preheat oven to 160°C (320°F). Grease and line an 8-inch springform pan.
  2. Mix gajar/carrot halwa and crushed biscuits in a bowl.
  3. Press the mixture into the bottom of a greased springform pan, ensuring it’s evenly packed.
  4. Bake for 10-12 minutes to set. Let cool while preparing the cheesecake batter.
Make the Cheesecake Batter
  1. In a large bowl, beat cream cheese, cardamom powder, and sugar until smooth.
  2. Add eggs one at a time, mixing on low speed.
  3. Mix in vanilla extract, heavy cream, and condensed milk.
  4. Mix in cornstarch. Do not overmix.
  5. Pour half of this batter into another bowl and mix in 150g/3/4cup of gajar/carrot halwa.
Assemble the Cheesecake
  1. Pour half of the cheesecake batter over the crust.
  2. Drop spoonfuls of gajar/carrot halwa batter on top and gently swirl with a skewer or knife.
  3. Repeat the process with the remaining batter and smooth the top.
Bake in a Water Bath
  1. Wrap the outside of the springform pan with 3 layers of foil and place it in a larger roasting pan.
  2. Carefully pour 1-2 inches of hot water into the roasting pan.
  3. Bake at 160°C (320°F) for 50-60 minutes, or until the center is slightly jiggly but set.
Cool & Chill
  1. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
  2. Remove, cool to room temperature, then refrigerate for at least 4 hours or overnight.
Decorate & Serve
  1. Pipe or spread whipped cream on top.
  2. 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.