Rabri Cheese Cake

Cheese cake with an Indian twist!


For the crust

  • 200 gm Graham crackers, crushed
  • 50 gm Powdered sugar
  • 110 gm Unsalted butter melted

For the Rabri mix

  • 10 litres Milk
  • 200 gm Sugar, powdered
  • 35 gm Refined flour
  • 80 gm Double cream
  • 5 eggs
  • 10 ml Vanilla essence
  • 1 gm Kashmir saffron
  • 10 ml Milk


  1. Boil the milk in a thick bottomed kadai until it reduces to 1 litre R You need to constantly keep stirring so as the milk does not get burnt at the bottom. Cool it to room temperature and reserve for later use.
  2. Preheat oven to 350 degree F (175C). Grease a 9 inch spring pan.
  3. For the crust, in a medium bowl, mix the crushed crackers with sugar and melted butter.
  4. Layer the spring pan evenly with the crust mix and press it thoroughly.
  5. Warm the milk and add the saffron into the milk to infuse, leave it aside.
  6. In a large bowl mix Rabri with powdered sugar until smooth. Blend in milk, and then mix the eggs one by one at a time, mixing just enough to combine.
  7. Mix in the cream, vanilla essence, flour and the saffron extract.
  8. Pour filling into the prepared crust. Bake for 1 Chill it for at least 4 hours.
  9. Cut into wedges and serve chilled.

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