u003cstrongu003eQ: What Indian flavors go well with cheesecake?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e Warm spices like u003cstrongu003ecardamomu003c/strongu003e, u003cstrongu003esaffronu003c/strongu003e, and toppings like u003cstrongu003ehoney, gulkandu003c/strongu003e, or u003cstrongu003erose petalsu003c/strongu003e bring beautiful Indian character to cheesecake without overpowering it.

Indian-Style Millet Crust Cheesecake, How to make Eggless Cheese Cake

This isn’t your classic New York-style cheesecake. This one’s mine — made with a homemade millet cookie crust, a velvety filling that whispers cardamom, and all the comfort of Indian flavors I love. It’s earthy, creamy, and not overly sweet — just the way I like it.

What makes this Eggless cheesecake special? I built it from scratch — from mixing the flours to baking little millet cookies made with ragi and jowar flour and crushing them into a buttery base. No store-bought shortcuts here. Every bite carries a little extra effort, and a lot of soul.

If you’ve never had Indian style Eggless Millet cheesecake with a hint of cardamom, this one might just change your mind.

Bite of History – Millet Crust Cheesecake

Cardamom and Cheesecake may seem worlds apart — but they both hold deep stories in our kitchens.

Cardamom, or elaichi, has flavored Indian sweets for over 2,000 years. Used in royal Mughal desserts and South Indian payasams alike, it was once so prized that it was traded like gold along the spice routes. Its floral warmth gave our milk sweets, halwas, and kheer their signature soul.

Cheesecake, on the other hand, has ancient roots in Greece — once served to Olympians for energy. But what we know today as cheesecake was shaped by European styles using cream cheese, which we’ve now reimagined using fresh paneer, ricotta, and curd in Indian kitchens.

Your millet cheesecake brings both worlds together — reviving traditional Indian grains like ragi and jowar, while embracing the global comfort of cheesecake. And that cardamom? It quietly ties it all to our roots.

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Ingredient Roles in Millet Crust Cheesecake

Ingredient	Role in the Recipe
Ragi flour (finger millet)	Adds earthy flavor and natural nuttiness to the cookie base. Rich in calcium and fiber, it gives the crust a rustic, wholesome feel.
Jowar flour (sorghum)	Lightens the crust texture and pairs well with ragi, helping create a delicate, crumbly biscuit.
Wheat flour	Provides structure and balance to the millet flours. Helps bind the cookie dough and prevents crumbling.
Butter	Adds richness and helps both the cookie and crust hold together. Gives that melt-in-mouth bite when baked.
Powdered sugar or jaggery	Sweetens the base gently. Jaggery adds a warm, caramel-like flavor that works beautifully with cardamom.
Cardamom powder	Infuses the cheesecake with warm, fragrant Indian flavor. Ties the entire dessert to Indian tradition.
Milk (for cookies)	Moistens the dough without making it sticky; helps in forming and rolling.
Ricotta cheese	Soft, creamy, and slightly grainy — brings lightness and body to the filling without being too rich.
Mascarpone cheese	Lends richness, silkiness, and creaminess to the filling. Balances the lightness of ricotta.

Brown sugar or jaggery (in filling)	Mild sweetness that complements the earthy crust and spices. Keeps the cheesecake balanced, not overly sweet.
Vanilla extract	Enhances aroma and smoothens flavor profile alongside cardamom. Use only if you want a milder spice tone.

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Indian-Style Millet Crust Cheesecake, How to make Eggless Cheese Cake

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: DessertCuisine: Indian FusionDifficulty: Easy

Servings

servings

Prep time

minutes

Baking time 1

minutes

Baking Time 2

minutes

Refrigerating Time

hours

A creamy, eggless cheesecake made with mascarpone and ricotta, layered over a homemade millet cookie crust, and gently spiced with Indian cardamom.

Ingredients for Indian-Style Millet Crust Cheesecake

For the Millet Cookie Base
¼ cup, ¼ Ragi flour (finger millet)
¼ cup, ¼ Jowar flour (sorghum)
¼ cup, ¼ Whole wheat flour
¼ cup, ¼ Brown sugar (powdered)
½ teaspoon, ½ Cardamom powder
3 tablespoon, 3 Softened butter (unsalted)
Salt, a pinch
3-5 tablespoon, 3-5 Milk (to bind)
For the Crust
¾ cup, ¾ Crumbled millet cookies
2 tablespoon, 2 Melted butter
For the Cheesecake Filling
½ cup, ½ Ricotta cheese (strained)
½ cup, ½ Mascarpone cheese
¼ cup, ¼ Brown sugar (powdered for smoother texture)
½ teaspoon, ½ Vanilla extract

Directions to make Millet Cheesecake

Prepare the Millet Cookie Dough Base
Preheat oven to 170°C (340°F) for at least 10 minutes. In a bowl, combine: Little millet flour, Sorghum (jowar) flour, wheat flour.
Add a pinch of dry ginger powder for subtle warmth.
Mix thoroughly to form a uniform flour blend.
Make the Dough
Add soft butter to the flour mix.
Pour in a little milk gradually and knead to form a soft, smooth dough ball.
Shape and Bake the Millet Cookies
Roll out the dough thinly on parchment.
Cut into shapes using your favorite cookie cutter.
Transfer to a lined baking tray and bake for 12–15 minutes, until lightly crisp.
Crush the Cookies for the Cheesecake Base
Cool the cookies completely and store extras.
Pulse some cookies in a blender/ put it in a ziplock and beat with roller until finely crushed.
Mix the Base
Combine cookie crumbs with softened butter.
Mix until the texture resembles wet sand.
Prepare the Creamy Cheesecake Filling
In a large mixing bowl, add strained ricotta cheese, mascarpone, vanilla syrup and brown sugar. Blend until smooth and creamy.
Assemble the Cheesecake
Press the cookie crumb mixture into a greased ramekin to form the base.
Pour in the prepared cheesecake filling.
Smooth the top using a spatula.
Bake and Chill
Bake the assembled cheesecake at 160°C (325°F) for 20–25 minutes
– The edges should be set and slightly puffed
– The center should still have a slight jiggle
Turn off the oven and let the cheesecake rest inside for 5–10 minutes with the door slightly open.
Chill and slice
Remove and cool at room temperature for about 30–45 minutes.
Then refrigerate for at least 4–6 hours, or preferably overnight, to let it set completely.

Notes

1 cup = 250 ml

Directions to make eggless millet cheesecake with step by step images

Prepare the Millet Cookie Dough Base
Preheat oven to 170°C (340°F) for at least 10 minutes. In a bowl, combine: Little millet flour, Sorghum (jowar) flour, wheat flour.
Add a pinch of dry ginger powder for subtle warmth. Mix thoroughly to form a uniform flour blend.
Make the Dough
Add soft butter to the flour mix.
Pour in a little milk gradually and knead to form a soft, smooth dough ball.
Shape and Bake the Millet Cookies
Roll out the dough thinly on parchment. Cut into shapes using your favorite cookie cutter. Transfer to a lined baking tray.
Bake, Crush the Cookies for the Cheesecake Base
Bake for 12–15 minutes, until lightly crisp. Cool the cookies completely and store extras. Pulse some cookies in a blender/ put it in a ziplock and beat with rolleruntil finely crushed.
Mix the Base
Combine cookie crumbs with softened butter. Mix until the texture resembles wet sand. Press the cookie crumb mixture into a greased ramekin to form the base.
Prepare the Creamy Cheesecake Filling
In a large mixing bowl, add strained ricotta cheese, mascarpone, vanilla syrup and brown sugar. Blend until smooth and creamy.
Assemble the Cheesecake
Pour in the prepared cheesecake filling onto the millet biscuit crust.
Smooth the top using a spatula.
Bake
Bake the assembled cheesecake at 160°C (325°F) for 20–25 minutes
– The edges should be set and slightly puffed
– The center should still have a slight jiggle
Turn off the oven and let the cheesecake rest inside for 5–10 minutes with the door slightly open.
Chill and slice
Remove and cool at room temperature for about 30–45 minutes.
Then refrigerate for at least 4–6 hours, or preferably overnight, to let it set completely.

Pro Tips to make perfect Eggless Millet Cheesecake

Don’t overbake: The cheesecake should have a slight jiggle in the center. It sets fully once chilled.
Powder the brown sugar: For a smooth texture, blend brown sugar before adding to the filling.
Cool before chilling: Always bring it to room temperature before refrigerating to avoid condensation and sogginess.
Use room temperature cheeses: Ricotta and mascarpone mix more smoothly when softened.
Chill overnight for best results: This enhances flavor, texture, and makes slicing/scooping clean.

Serving Suggestions Eggless Cheesecake

Serve chilled, straight from the ramekin or slice onto a banana leaf or ceramic plate.
Drizzle with honey, gulkand syrup, or jaggery glaze for extra Indian flair.
Garnish with crushed pistachios, dried rose petals, or even a touch of saffron milk.

FAQs – Millet Eggless Cheesecake

Q: Can I make cheesecake without eggs, curd, or cream cheese?

A: Yes! This cheesecake uses ricotta and mascarpone instead of eggs, curd, or cream cheese. The result is creamy and smooth, with Indian flavors thanks to cardamom and a millet cookie base.

Q: How do I make a millet-based cheesecake crust from scratch?

A: This recipe uses a homemade cookie dough made with ragi, jowar, and wheat flours, baked into flat biscuits, then crumbled and mixed with butter for a nutritious, earthy crust.

Q: Does cheesecake need to be refrigerated after baking?

A: Yes. After baking and cooling at room temperature, refrigerate for at least 4–6 hours or overnight. This allows the cheesecake to fully set and slice cleanly.

Q: What Indian flavors go well with cheesecake?

A: Warm spices like cardamom, saffron, and toppings like honey, gulkand, or rose petals bring beautiful Indian character to cheesecake without overpowering it.