Cheesecake Day 2026: Baklava Gulab Jamun Cheesecake? Mumbai chefs want you to make these innovative cheesecakes

There arent many people who can say no to a delicious cheesecake The dish has global origins but Indians have loved it for the longest time and Mumbaikars get the opportunity to taste some of the most delicious cheesecakes but chefs say you can explore so many new flavoursEvery year National Cheesecake Day is observed on July 30 and while it started in the USA the love for the sweet dish means that people across the world want to celebrate it and will take any opportunity to not only enjoy it but also make it at homeIt is also why Indian chefs say you easily make a cheesecake at home and even give it your innovative twist While some explore familiar yet unexpected experiments there are others who take it up a notch whereas others give an Indian touch to it and here are some of themOrange Blossom CheesecakeIf you want to explore flavours then the chef at Cafe by St Regis Mumbai says you can make a delicious Orange Blossom CheesecakePacircte Sableacutee BaseIngredients104 gm Flour2 gm Baking powder57 gm Ground almonds57 gm Castor sugar113 gm ButterMethod1 Combine the flour baking powder ground almonds and castor sugar2 Rub in the butter until a crumbly dough forms3 Bake at 160 degrees Celsius until lightly golden4 Cool completely crumble and press firmly into the base of two lined 18 cm cake ringsOrange Blossom CheesecakeIngredients425 gm Cream cheese3 nos Eggs large191 gm Castor sugar14 gm Cornflour284 gm Fresh cream21 ml Orange blossom waterMethod1 Preheat the oven to 150 degrees Celsius2 Beat the cream cheese until smooth then add the castor sugar and mix well3 Add the eggs one at a time mixing on low speed until just incorporated4 Whisk the cornflour into the fresh cream until smooth then add to the batter5 Add the orange blossom water and mix until just combined6 Pour the cheesecake batter over the prepared pacircte sableacutee base7 Bake in a water bath until the edges are set and the centre has a slight wobble8 Cool completely then refrigerate for at least 6 hours or overnight before servingFinish1 Cut the cheesecake into the desired shape and dip in Gourmand glaze2 Pipe vanilla whipped ganache on half the cheesecake and spoon orange marmalade in the centre3 Garnish with a leaf tuile and half a dehydrated orange sliceBaklava Gulab Jamun CheesecakeTaking the innovation up a notch Chef Avijith Ghosh at SMOOR which has two lounges in Bandra and Powai says you can make a delicious Baklava Gulab Jamun Cheesecake With an aim to balance texture flavour and heritage he not only celebrates one of Indias mostloved sweets by using the gulab jamun but also combines it with baklava to produce a unique sweet dishIngredientsCheesecake filling300 gm Cream cheese60 gm Breakfast sugar36 gm Eggs5 ml Vanilla essence9 gm Cornflour75 gm YoghurtMethod1 Cream together the cream cheese sugar and vanilla essence at slow speed2 Add the eggs gradually3 Mix the cornflour with the yoghurt and add it to the above mixture Mix well4 Keep aside in the chillerCheesecake Base140 gm Thin homemade filo sheets55 gm Pistachio dices55 gm Almond dices40 gm Cashew dices10 gm Kishori pistachio powder210 gm Melted butter250 gm Gulab jamunsAssembly1 Line the 500 g cake mould with the baklava sheets and brush with melted butter Repeat the process six times to form a layer of buttered filo sheets Place the assorted roasted nuts at the base of the filo and prebake at 200degC for 10 minutes until lightly golden2 Fill the filolined cake tin with a little cheesecake filling Cut the Gulab jamuns into halves and arrange them on the base over the roasted nuts Pour in the remaining cheesecake filling and bake at 170degC for 30ndash35 minutes Check for doneness using a skewer or needle3 Brush the top with honey glaze and garnish with roasted nuts and Kishori pistachio powderMatcha Green Tea Basque CheesecakeBringing together the best of both worlds with matcha and basque Pradeep Sable executive pastry chef Fairmont Mumbai amp Roswyn A Morgans Originals Hotel says you can make Matcha Green Tea Basque Cheesecake He explains World Cheesecake Day celebrates a dessert that has remained a timeless favourite loved for its comforting nature and remarkable versatility Every cheesecake tells a story of balance where texture flavour and technique come together in perfect harmonyIngredients440 gm Cream cheese220 gm Mascarpone cheese180 gm Sugar160 gm Eggs110 gm Fresh cream10 gm Allpurpose flour8 gm Matcha green tea powder12 no Vanilla podMethod1 In a small bowl mix 4ndash5 tbsp cream taken from the same recipe with the matcha powder to make a smooth paste2 In a mixing bowl combine cream cheese mascarpone sugar eggs remaining cream flour vanilla pod seeds and the matcha mixture3 Blend using a hand blender until smooth and lumpfree4 Line a cake ring completely with butter paper5 Pour the batter into the ring filling it to 90 per cent6 Bake at 230 degrees Celsius for 20 minutes or until the top develops a deep golden preburnt Basque texture7 Cool completely Serve chilled with vanilla cregraveme anglaise and seasonal berries