Indian Food

Eggless Paan Cheesecake

Egg free paan cheesecake inspired by the flavors of paan metha. This cheesecake gets its flavor from paan leaves, gulkand (rose jam with rose petals) and fennel.

Topped off with frutti tutti, candied fennel and white chocolate (optional), this is a great dessert for any Indian party and is made in the Instant Pot!

Another paana leaf (betel leaf) dessert, are you tired of it? I hope not, because I love making paan desserts and that’s not going to stop!

After the paan ladoo, the paan peda, the paan kheer, and here is the paan cheesecake!

I’ve been wanting to make this cheesecake for a while. Flavors of paan, gulkand, creamy cheesecake, this should be delicious!

This paan cheesecake was in my head for Diwali last year, but I didn’t make it and had to make it for Holi!

Look how perfect the flower festival is, don’t you think? If you’re a reunion fan like me, you’ll love this cheesecake. And let me tell you, folks, I did it in the Instant Pot!

Yeah, I didn’t even turn on the oven to make this cheesecake. I wasn’t very familiar with making cheesecake in a pressure cooker until a few years ago.

But then I was working on a cheesecake recipe for my book (it’s a pink pistachio cheesecake) and while I was testing that recipe, I made so many cheesecakes in the Instant Pot that I got hooked.

Surprisingly, I haven’t shared the instant cheesecake on the blog, but that will change with this paan cheesecake!

This PaanCheesecake.

✔ is inspired by the fragrances of Meetha Paan.

Prepared in the Instant Pot.

A festive treat for Holi or Diwali.

Easy to make without eggs!

Making this cheesecake is easy, but it took me 3 tries to get it right.

The first time I made this recipe, the texture and taste were completely different. It was not creamy, and Sarvesh said it tasted strange, and that the Biscoff cookies completely overpowered the taste of the paan.

The second attempt was much better, but the cheesecake cracked badly. Sure, cheesecakes break, and honestly, as long as they’re delicious, that shouldn’t be a problem, but I was determined to do it right.

So I tried again, and with a few minor adjustments, managed to get this paan cheesecake absolutely perfect on my third try. I was very impressed with the results!

Cheesecake Instant Pot Tips

Use the correct size cheesecake pan: regular 9 or 10 springform pans cannot be used in the Instant Pot. You’ll need a smaller cheesecake pan.

For this recipe, I used a 7.5 inch springform pan from the official Instant Pot brand. You can find it on Amazon or even in stores like Bed Bath & Beyond, etc.

Ingredients at room temperature : Whether you’re making cheesecake in the Instant Pot or in the oven, there’s one thing you should always keep in mind: The ingredients must be at room temperature.

Your cheesecake will not be creamy if the ingredients are not at room temperature. Take them out of the fridge for 2-3 hours before using them in the recipe.

Cover the pan with a paper towel and then with aluminum foil: When you squeeze the cheesecake, the water drips into the pan. To avoid this, cover the pan first with a paper towel and then with aluminum foil. This allows any condensation to be recovered.

And even after that, if water gets on the cheesecake, lightly pat it down with a paper towel.

Loosen it a little at the sides to prevent tearing: Once you’ve removed the cheesecake from the pan, place it on a wire rack and after about 20 minutes, carefully run a knife along the edges (don’t remove the removable sides, just get the knife to loosen the cheesecake from the pan a bit), then let it cool for another 1 hour at room temperature.

Then leave it in the fridge overnight or for at least 4 hours. Then defrost only after cooling.

Use a foil loop to remove the cheesecake: Take a large sheet of aluminum foil and fold it into a loop several times. Place this loop under the cheesecake pan and use it to animate the pan and move it around in the pan.

The scarf also makes it very easy to live off a pot of Instant Pot when the cheesecake is done.

Ingredients

The ingredients consist of two parts: the crust and the filling.

For the crust.

Digestive biscuits: These cookies are used for the base of this cheesecake, and you can find them in any Indian grocery store.

I first tested this recipe with biscuit cookies, and while I love biscuits, I found that they were too strong here, and that thinner, fragrant cookies work better as a digestive supplement.

You can also use parle-g or graham crackers. I added 1 tablespoon of sugar to the crumbs, but you can add it or not. This is definitely not recommended for sweeter cookies.

Oil: The first time I tried this recipe, I accidentally added salted butter to the crust, and it worked well. So you can use salted or unsalted oil.

Still to be completed

Cream cheese: What’s a cheesecake without cream cheese, right? So this is a basic topping, make sure it’s at room temperature before you start the recipe. It is very important that the cream cheese is at room temperature – I would let it stand for at least 2 hours before using it in this recipe.

Paana is leaving: Since this is a paana cheesecake, we use fresh paana leaves (betel leaves). You can find them in the Indian grocery store.

Gulkand: Jam made from rose petals, also known as gulkand, is still used in Meta-Paan and so should be used here too. The gulkand is made of rose petals and sugar, it is very sweet. And because gulkand is used in the filling, the amount of sugar is limited.

Fennel seed: Paan and fennel go together. Therefore, whole fennel seeds are essential here.

Sugar: White granulated sugar is used to sweeten the cheesecake. As mentioned earlier, gulkanda also contains a lot of sugar, so I reduced the amount of sugar in the recipe.

Heavy cream and fresh cream: Both add texture and flavor to the cheesecake. Usually only one of these is used, but since this is an egg-free cheesecake, I used both. The sour cream also goes well with the cheesecake, which I love.

I haven’t tested it, but Greek yogurt might also work if you don’t have sour cream on hand.

Corn starch: used to prevent the cheesecake from cracking, which, as we all know, often happens with cheesecakes.

Kevra water: To flavor the cheesecake, I also use kevra water (which is a distilled extract of pandanus flowers and is often used to flavor Indian sweets). If you don’t have Kevra water, you can use rose water on the spot.

I garnished the cheesecake with coconut, tutti frutti and candied fennel. You can also use cherries.

Optional: You can drizzle the cheesecake with melted white chocolate if you like. The white chocolate goes very well with this.

Bake in the oven: Okay, I didn’t bake this paan cheesecake in the oven, but it can definitely be baked.

Read this post on how to make the perfect cheesecake, the water bath and how to make sure your cheesecake doesn’t leak. It is extremely important to use a water bath when baking cheesecake.

Bake the crust at 350 degrees for 6-7 minutes. Then reduce the temperature to 300 F degrees and bake for about 45 minutes to 1 hour. The center of the cheesecake should still be a little wobbly when you take it out of the oven. Let it cool to room temperature, then refrigerate overnight.

Method

Make sure your ingredients are at room temperature before you start.

1- In a food processor, add the digestive biscuits and pulse until crumbs form.

2- Put the crumbs in a large bowl and add 1 tablespoon of sugar and the melted butter. Mix until everything is well blended and the mixture looks like wet sand.

3- Transfer everything to the 7.5 springform pan. Press the bowl or the back of a spoon to firmly press the crumbs into the pan. Place the pan in the freezer for 45 minutes to 1 hour.

4- For the garnish, first put the heavy cream, paan leaves (remove stalk), fennel seeds and fresh cream in the blender.

5- Mix everything together until you have a smooth paste. Leave that alone.

6- In the steel bowl of your stand mixer or with a hand mixer, add the hot cream cheese, gulkan and 1/4 cup sugar. Beat on medium speed for 1-2 minutes until smooth and creamy.

7- Now add the prepared paan paste and mix until combined. You can also add a few drops of green dye.

8… Finally, add the cornstarch and mix. Don’t mix too much. The vinaigrette is ready.

9- Remove the pan from the freezer and pour the filling over the crust. Press the pan on the work surface 2 or 3 times – this will remove any air bubbles from the batter.

10 Now put a paper towel over the pan and then a sheet of foil over it. Take another large piece of foil and fold it several times to form a long loop. Place a sling under the pan so that you can lift it with the sling.

11- Add approximately 2 cups of water to the inner pan of your Instant Pot. Place the plate in the pan (I use a plate with a long leg, not the one that comes with the IP), then lift the pan with the carrying strap and place it on the plate.

Close the lid and press the manual key or the cooking key. Boil for 39 minutes under high pressure with the pressure valve in the closed position.

12- Allow the pressure to stand for 15 minutes and then manually release the remaining pressure. In most cases, the pressure will subside on its own after 15 minutes.

Open the lid and carefully lift the pan using the carrying strap. Place on a rack and remove the foil and kitchen paper. If condensation forms on the top of the cheesecake, use a paper towel to gently wipe it off. The center of the cheesecake may wobble a bit, and that’s okay. It continues to boil as it cools.

Let cool on a wire rack for 15 minutes, then carefully run a knife around the cheesecake. Don’t remove the sides at this point, we just want to separate the cheesecake from the pan a bit – this prevents cracking. Let it cool for another 1-2 hours, then refrigerate overnight or for at least 4 hours.

Once cooled, carefully remove the sides of the pan. Then, using 2 spatulas, gently loosen the cheesecake from the bottom, lift it out and place it on a serving dish/board. Garnish with frutti tutti, dried coconut and candied fennel.

You can also sprinkle white chocolate on top before serving! I like to leave the cheesecake at room temperature for 2-30 minutes before serving (it tastes better that way). Enjoy this refreshing paan cheesecake!

If you’ve tried this Paan cheesecake recipe, be sure to rate it! You can also follow me on Facebook and Instagram to see what’s new in my kitchen!

Egg-free cheesecake Paan

Manali

Paana cheesecake is creamy, egg free, with flavors of paana (betel leaves), gulkand (rose jam with rose petals) and fennel! If you love metha paan, you’ll love this Indian fusion cheesecake made in the Instant Pot!

Cooking time: 20 minutes

Cooking time 39 minutes

Cooling time 8 hours

Total time 9 hours

Dessert dishes

Indian kitchen

Portions of 8

471 kcal calories

rind

  • 9-10 digestive biscuits about 1.25 cups cookie crumbs, or you can use any graham cracker, parle-g
  • 4 tablespoons 57 grams butter, you can use salted or unsalted butter.
  • 1 tablespoon white granulated sugar 13g.

Padding

  • 1/2 cup + 2 tablespoons schwere Sahne 150 ml
  • 5 large paan leaves 20 grams, betel leaves
  • 1 teaspoon fennel seeds
  • 1/3 cup + 1 tablespoon of sauerkraut 95 ml, at room temperature
  • 12 ounces room temperature cream cheese
  • 1/2 cup gulkand (100 g) rose petal jam
  • 1/2 cup white granulated sugar 50g.
  • 2 teaspoons Kevra water 10 ml or use rose water
  • 2 tablespoons cornstarch 25g.

Tutti-Frutti, candied fennel, dried coconut, white chocolate topping

  • Make sure your ingredients are at room temperature before you begin. In a food processor, add the digestive biscuits and pulse until crumbs form. Place the crumbs in a large bowl and add 1 tablespoon of sugar and the melted butter. Mix until everything is well blended and the mixture looks like wet sand.
  • Transfer this to the 7.5 spring cover. Press the bowl or the back of a spoon to firmly press the crumbs into the pan. Place the pan in the freezer for 45 minutes to 1 hour.
  • For the filling, first put the heavy cream, paan leaves (remove the stalk), fennel seeds and fresh cream in the blender. Mix everything into a smooth paste. Leave that alone.
  • In the steel bowl of your stand mixer or with a hand mixer, add the cream cheese, gulkan and 1/4 cup sugar. Beat on medium speed for 1-2 minutes until smooth and creamy.
  • Now add the prepared paan paste and mix until combined. You can also add a few drops of green dye.
  • Finally, add the cornstarch and stir. Don’t mix too much. The vinaigrette is ready.
  • Remove the pan from the freezer and pour the filling over the crust. Press the pan on the work surface 2 or 3 times – this will remove any air bubbles from the batter.
  • Now put a paper towel over the pan, and then a sheet of aluminum foil over it. Take another large piece of foil and fold it several times to form a long loop. Place a sling under the pan so that you can lift it with the sling.
  • Add about 2 cups of water to the inner steel container of your Instant Pot. Place the plate in the pan (I use a plate with a long leg, not the one that comes with the IP), then lift the pan with the carrying strap and place it on the plate. Close the lid and press the manual key or the cooking key. Boil for 39 minutes under high pressure with the pressure valve in the closed position. Allow the pressure to build naturally for 15 minutes and then release the remaining pressure by hand. In most cases, the pressure will subside on its own after 15 minutes.
  • Open the lid and carefully lift the pan out of the drawer using the carrying strap. Place on a rack and remove the foil and kitchen paper. If condensation forms on the top of the cheesecake, use a paper towel to gently wipe it off. The center of the cheesecake may wobble a bit, and that’s okay. Let cool on a wire rack for 15 minutes, then carefully run a knife around the cheesecake. Don’t remove the sides at this point, we just want to separate the cheesecake from the pan a bit – this prevents cracking. Let it cool for another 1-2 hours, then refrigerate overnight or for at least 4 hours.
  • Once cooled, carefully remove sides of pan. Then, using 2 spatulas, gently loosen the cheesecake from the bottom, lift it out and place it on a serving dish/board. Garnish with frutti tutti, dried coconut and candied fennel. You can also sprinkle white chocolate on top before serving! I like to leave the cheesecake at room temperature for 20-30 minutes before serving (so delicious). Enjoy this refreshing paan cheesecake!

Baking instructions

  • Ask about the water bath beforehand and wrap your pan tightly in 2 or 3 sheets of foil so nothing escapes. Bake the crust at 350 F for 6-7 minutes. Then reduce the temperature to 300 degrees F and bake for 45 minutes to 1 hour (use a double boiler, read the blog post about New York style cheesecake, link in the main blog post). The center of the pan should wobble when you remove it from the oven. Let cool at room temperature for 1 to 2 hours, then refrigerate overnight.
  1. Refer to this post for baking. Discover the water bath and follow the same steps to bake this cheesecake in the oven.

Calories: 471kcalCarbohydrates: 45gProtein: 4gFat: 31gSaturated fat: 18gTrans fat: 1gCholesterol: 93mgSodium: 285mgFiber: 133mgSugar: 31gVitamin A: 1091IUV Vitamin C:2mgCalcium:81mgIron:1mg

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