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abhishek Madan ha publicado una actualización
🍰 #CheesecakeChallenge — Boondi Fusion No-Bake Cheesecake
I’m submitting my Boondi Fusion Cheesecake, a reinterpretation of a classic cheesecake using the nostalgic flavors of Indian mithai (traditional Indian sweets). It’s a no-bake cheesecake with a boondi–digestive base, a creamy cardamom–rose filling, and a festive topping of sweet boondi, pistachios, almonds, saffron and edible silver.
🔪 Inside photo included — the clean slice shows the stability of the base, the even distribution of boondi in the filling, and the smooth, airy texture.
👨🍳 Level: Advanced amateur
✨ Why I think I should win
This cheesecake represents a balance of cultures and techniques. Boondi (tiny fried pearl-shaped balls made from chickpea flour, soaked in aromatic sugar syrup) is traditionally served as temple prasad, and combining it with a café-style cheesecake challenged me to control textures, moisture, sweetness, and structure without compromising the clean cut.
I’m most proud of:
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The perfect slice — chilled and cut with hot-knife technique for sharp, clean edges
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Texture balance — light, creamy filling + crunchy boondi base + soft syrupy pearls inside
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Flavor harmony — cardamom, rose, saffron, and mithai sweetness layered over a classic cheesecake profile
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Technique — homemade boondi, sugar syrup, stable no-bake filling, and careful folding to maintain airiness
This dessert is festive, nostalgic, and technically challenging — a fusion that brings traditional Indian sweets into a modern pastry format.
Texture, flavor and technique — they all shine here. 🍰✨
#CheesecakeChallenge #Scoolinary #FusionDessert #BoondiCheesecake #IndianDesserts
Leshay, Judy Keegan y4 más2 Comentarios-
Level:
Scoolinary Team
Hi Abhishek🌟 This is such a bold, joyful reinterpretation—where tradition meets technique with real finesse. The layers are clean, the textures are clearly managed with care, and the visual storytelling is vibrant.
What inspired you to fuse mithai with cheesecake, and how did you balance sweetness without overpowering the spices?
Bravo on this first (and stunning!) entry!
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@soldamiani Thank you so much! 😊
This idea actually came from wanting to merge two things I love—mithai (Indian sweets) and cheesecake. Boondi (tiny fried gram-flour pearls soaked in sugar syrup) has such a fun texture and nostalgic flavour, so I wanted to give it a modern twist while keeping its identity intact.
To balance the sweetness, I kept the cheesecake base light and mildly sweet, and let the boondi bring most of the richness. The spices were added gently so they complement rather than compete.
Super happy you felt the harmony in the layers! 🙌✨
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