Recipe – Rabadi Cheese Cake

Recipe by : Supriya Upadhye

Rabdi Cheescake 

Rabri (thick and sweetened milk) is a much-loved, traditional, Indian sweet.

I wanted to give it a ‘western’ make over; so I created this rabri cheesecake. The result looked and tasted awesome too.

The rich and crunchy cheesecake base beautifully compliments the creamy, rabri !


For the cheesecake

0.75 cup rabri plus 2 tbsp of rabri from 1 litre Milk (full fat)

2 tbsp of Cream Cheese

1 tbsp Custard Powder

A pinch of Saffron

For the base

4-5 Parle G Glucose Biscuits

2 tbsp of Butter (melted)

1 tsp of Green Cardamom Powder


1 tbsp Pistachios and Blueberries

Saffron Cardamom Syrup


  1. To make the base, add butter and some green cardamom powder to crushed biscuits. Pour this into a disposable, aluminium container and press down mixture. Even it out and keep in the freezer for 10 to 15 minutes.
  2. Make rabri by boiling the milk till it reduces to half of the quantity, and to this add about half cup of sugar. Take the prepared rabri in a bowl . To this add cream cheese and custard powder, and mix well. Ensure there are no lumps.
  3. Remove the biscuit base from the freezer and pour the rabri mixture over.
  4. Place the mould in a baking tray. Fill the tray with some water. Bake this in a pre-heated oven for 20-25 minutes, till it’s well cooked. Check with tooth pick.
  5. Allow the mixture to cool and then keep it in the fridge.

Once set, I used a cookie cutter to cut it into pieces and served on a plate. I garnished it using pistachios, saffron, kesar elaichi syrup and blueberries.

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