This delicious fusion dessert takes the classic New York-style cheesecake to a new level with a gajar halwa filling paired with a crunchy crust and a silky smooth salted caramel topping. You’ll be thinking about this one for days!
Gajar Halwa (or carrot pudding) is one of my favorite South Asian desserts. Traditionally, it’s made by cooking grated carrots in loads of ghee and sugar until they turn into a soft and delicious halwa or pudding. It’s more commonly eaten during winters, but I can have it all year round – especially when it’s paired with a scoop of vanilla ice cream, there is nothing quite like it!
Now we all know that carrots and cream cheese are a classic combination (carrot cake, of course!), so I wanted to use that same flavor combination and give it a South Asian twist by pairing it with gajar halwa, and here we have our Gajar Halwa Cheesecake.
A digestive biscuit crust, a super creamy New York-style baked cheesecake with a thick layer of Gajar Halwa, topped generously with salted caramel – it’s a match made in heaven.
And as fancy and “bakery-style” as it looks, it’s honestly not that difficult to make. Each element is simple on its own, and the best part? It has to be made a day before serving, so if you’re planning to make it for a party, you won’t have to do any work the day of!
Let’s get into the details of the recipe.
Which pan should I use for making cheesecake?
Using the right pan for making cheesecake is critical because you can’t use just any pan. You HAVE to use a pan with a removable bottom to be able to remove the cheesecake from it. The obvious choice is, of course, a springform pan.
But you can also use pastry rings – round or square. I honestly love using pastry rings as they’re so easy to remove. When making a cheesecake, I cover the bottom of the pan with aluminum foil and place it on a baking sheet, and it works perfectly.
For this recipe, I have used a 6″ pastry ring, but you can also use a 6″ springform pan.
Cheesecake Crust
Just like a regular New York-style cheesecake, this one also has a digestive biscuit crust. My only suggestion here would be to create a crust on all sides and not just the bottom for a cleaner look, as the filling may mess with the sides while baking if there is no crust.
Here are the steps for making the cheesecake crust.
- In a bowl, add the crushed digestive biscuits, melted butter, and cinnamon powder, and mix until it reaches the texture of wet sand.
- Spray the springform pan gently with oil to avoid sticking.
- Place the mixture in the pan and press it to the bottom and sides to create an even crust all across. Try to make it as clean as possible.
- Bake the crust for 10 minutes at 160 degrees Celsius and set it aside to cool completely.
Salted Caramel
The salted caramel on top brings the flavors together perfectly, and if you’re worried about making caramel, this foolproof recipe will help you out! You can make the caramel a day in advance.
Here are the steps for making the salted caramel.
- In a saucepan, add the sugar and cook it on medium heat. Keep mixing it continuously so that it melts evenly until all the sugar melts and reaches a dark amber color.
- Immediately add the butter, whisk until combined, and cook the caramel for 2 minutes, then carefully add the cream and whisk again. Cook for another 2 minutes, then take it off the heat and mix in the salt. Do not overcook or the caramel will become too thick. Cool completely before using.
Gajar Halwa Filling
This recipe uses a shortcut method to achieve a similar delicious flavor and texture to traditional gajar halwa, but in a very short time and with only four ingredients.
Here are the steps for making the gajar halwa filling
- Finely grate the carrots and squeeze out all the moisture from them (weigh them after squeezing the moisture out).
- Heat a pan and add the ghee. Let it melt, then add the carrots and cook them on medium heat, mixing often, until they dry out, about 3-5 minutes.
- Add the condensed milk and cinnamon powder and mix well, then cover and cook the mixture on low heat for 15 minutes or until the carrots have softened. Mix often.
- Remove the cover and cook until all the moisture has dried out and you have a soft mixture.
- Let it cool down, then spread it on a baking paper in the same size as your springform pan and freeze it for at least 30 minutes. This will make it very easy to add the carrot filling to the cheesecake.
Cheesecake
I’ve used my classic New York Cheesecake recipe for this dessert, and it could not be simpler to make. Make sure that all your ingredients are at room temperature before you begin.
Here are the steps for making the cheesecake.
- In a bowl, add the caster sugar, cornflour, and salt and whisk until combined.
- Add the cream cheese and whisk for 2-4 minutes on medium speed until the sugar has completely dissolved – you can check this by rubbing the mixture between your fingers to check for sugar granules.
- Next, add the egg and vanilla and whisk for 2 minutes until combined.
- Gradually add the liquid whipping cream into the batter while mixing on low speed until just combined. Do not overmix as this will create air bubbles in the batter, which may lead to cracks in the cheesecake while baking. Tap the bowl gently a few times to remove any air bubbles.
- Place half the cheesecake batter on the cooled crust, spread it evenly with an offset spatula, then carefully peel off the carrot filling from the baking paper and place it on top of the cheesecake layer. Push it down gently to settle it in the batter, then top with the remaining cheesecake layer and spread the top as evenly as possible.
How to bake a cheesecake without cracks
Cheesecakes often crack while baking, and this may be due to air bubbles in the batter or a lack of moisture in the oven. To avoid the cracks, bake the cheesecake with a steam tray at the bottom of the oven.
A steam tray is basically any oven-safe pan or tray that you place at the bottom of the oven and fill it with boiling water as soon as the cheesecake is placed in the oven. This water will create steam throughout baking, creating a moist environment that will reduce the chances of your cheesecake cracking.
Here are the steps for baking the cheesecake.
- Preheat the oven to 160 degrees Celsius – it has to bake low and slow.
- Place the cheesecake pan in the middle rack, then place the steam tray at the bottom and fill it with boiling water.
- Let the cheesecake bake undisturbed without opening the oven for at least an hour, then continue to cook until the sides are set but the center is jiggly. Do not overcook it in the oven, as it will continue to cook from the residual heat after baking.
- Once the cheesecake is done baking, switch the oven off, but do not take it out. The cheesecake will fall a little, and the gradual fall in heat will make sure that it does not crack.
- After an hour, take it out of the oven and let it cool for 1 hour at room temperature, then transfer it to the fridge for at least 6 hours or overnight.
- Top the cheesecake with the salted caramel and serve cold.
How to remove the cheesecake from the pan easily?
The best way to remove the cheesecake from the pan is to use a blow torch and gently heat the sides of the pan (gently – do not melt it). The cheesecake should slide out of the pan easily. I recommend using the same heating technique for clean cuts – heat the knife before slicing.
If this recipe seems like a lot, trust me, it isn’t. Yes, there are four elements, but each element is super simple and foolproof. And the end result? Absolutely amazing.
Ready to get started? Let’s go!
Gajar Halwa Cheesecake
Equipment
- 6" springform pan or pastry ring
- Blender optional, for crushing biscuits
- Electric mixer with whisk attachment
- Silicone spatula
- Frypan
- Offset spatu;a
Ingredients
Gajar Halwa Layer
- 3 tbsp ghee or butter
- 300 grams grated carrots weighed after squeezing the moisture out
- 180 ml condensed milk
- 1/2 tsp cinnamon powder
Salted Caramel
- 200 grams granulated white sugar
- 90 grams unsalted butter
- 120 ml liquid whipping cream/heavy cream
- 1/4 th tsp salt
Cheesecake Crust
- 300 grams digestive biscuits crushed into a fine powder
- 150 grams butter melted
- 1 tsp cinnamon
Cheesecake Layer
- 90 grams caster sugar
- 20 grams cornflour
- 450 grams cream cheese room temperature
- 30 grams sour cream optional
- 1 egg
- 1 tsp vanilla extract
- 150 ml liquid whipping cream/heavy cream
Instructions
Gajar Halwa Layer
- Start by finely grating the carrots and squeezing out all the excess water (weigh them after squeezing to get the correct amount).
- Melt ghee in a pan, then add the grated carrots. Sauté on medium heat, stirring frequently, for 3–5 minutes until the moisture dries up.
- Mix in the condensed milk and cinnamon powder, then cover and cook on low heat for around 15 minutes, stirring every few minutes, until the carrots are soft and cooked through.
- Uncover and continue cooking until the mixture is dry and holds together well.
- Let the halwa cool slightly, then shape it into a disc the size of your springform pan using parchment paper. Freeze for at least 30 minutes to help it set and make layering easier.
Salted Caramel Sauce
- Place sugar into a saucepan over medium heat. Stir frequently to help it melt evenly and avoid burning. Keep cooking until it turns a deep amber color.
- Add the butter right away, whisking until smooth. Let it bubble for about 2 minutes.
- Carefully pour in the cream, whisk again, and cook for another 2 minutes. Turn off the heat, stir in the salt, and let the caramel cool completely before using. Avoid overcooking, or it may become too thick.
Cheesecake Crust
- Preheat the oven to 160 degrees Celsius.
- Combine crushed digestive biscuits, melted butter, and a pinch of cinnamon powder in a bowl. Mix well until the texture resembles wet sand.
- Lightly grease a springform pan with oil spray to prevent the crust from sticking.
- Transfer the biscuit mixture to the pan and press it firmly into the base and up the sides, aiming for a smooth and even finish.
- Bake at 160°C for 10 minutes, then set aside and allow the crust to cool fully before using.
Cheesecake Batter
- In a mixing bowl, whisk together caster sugar, cornflour, and a pinch of salt until evenly combined.
- Add the cream cheese and beat on medium speed for 2–4 minutes until the mixture is smooth and the sugar is fully dissolved (you can rub a bit between your fingers to check for graininess).
- Add the egg and vanilla extract, and whisk again until fully incorporated.
- Slowly pour in the liquid whipping cream while mixing on low speed. Mix just until combined—avoid overmixing to reduce air bubbles in the batter, which could cause the cheesecake to crack. Tap the bowl a few times to help release any trapped air.
- Pour half the cheesecake mixture over the cooled crust and smooth the surface.
- Gently place the frozen carrot halwa layer over the cheesecake batter and press down lightly to settle it in. Pour the remaining cheesecake mixture on top and spread it evenly with an offset spatula.
- Place the cheesecake on the middle oven rack, and place a tray filled with boiling water on the bottom rack to create steam and prevent cracking.
- Bake the cheesecake undisturbed for 1 hour. After that, continue baking until the edges are firm and the center still jiggles slightly. This may take another 15-30 minutes. Avoid overbaking—it will continue to cook as it cools in the oven.
- Once done, turn the oven off and leave the cheesecake inside with the door closed for another hour. This gradual cooling process helps prevent the top from cracking. Let it cool on the counter for another hour, then refrigerate for at least 6 hours or overnight to fully set.
- Remove the cheesecake from the pan, top with the cooled salted caramel, and serve cold.
Notes
- Use the Right Pan
A removable-bottom pan is a must. A springform pan works great, but I personally love using a 6″ pastry ring—just wrap the base in foil and place it on a baking tray. - Easy Cheesecake Release
Gently warm the sides of the pan with a blow torch for a smooth release. This trick also works for clean slices—just heat your knife before cutting. - Avoid Overmixing
Be gentle when adding the cream to the batter. Overmixing can incorporate too much air, which increases the chances of cracks during baking. Stir just until everything is combined and smooth. - Don’t Skip the Steam
That tray of boiling water in the oven? It’s not optional—it creates a humid environment that helps the cheesecake bake evenly and prevents the top from cracking. - Let It Rest
Cheesecakes love a slow cool-down. Leaving it in the switched-off oven for an hour helps it set gradually without sinking in the center. And yes, refrigerating it overnight really does make it taste better the next day.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
