Cheesecake Gujiya | Cheesecake Filled Pastries | Video

Cheesecake gujiya. Crispy and flaky pastry filled with decadent cheesecake highlighting the intricate flavors of cardamom and rose essence. With a cheesecake twist on traditional gujiyas, these pastries are perfect to enjoy on your own or when entertaining. Wickedly delicious!

Desserts and sweets spell special occasions, festivals and good vibes. How better to add a little sweetness to all your celebrations than with the heavenly touch of classic desserts?

Traditionally, gujiyas are sweet pastries stuffed with dried fruits and milk solids or mawa. However, for this incredibly special recipe, I’m going to stuff these pastries with one of my favorite sweet treats on the planet – cheesecake.

Cheesecake gujiya brings in a delicious blend of two different cuisines. Using the basic idea of gujiya, I made the outer flaky pastry shell and filled them with the most decadent cheesecake filling.

Well, gujiyas are deep fried heavenly sweets which means they’re not ideal for everyday of the week. But, hey, the keyword is “balance”. And again, you can bake them if you like, however, I totally prefer deep frying.

Coming to the recipe for this cheesecake gujiya, let’s start with making the pastry. It’s a simple combo of flour, ghee and water. As you can see, I’ve used plenty of ghee in the recipe which in turn gives you a very flaky pastry. You’ll need to rub in the ghee so the flour resemble breadcrumbs.

Once you have achieved the breadcrumb texture, add water little by little to make the dough. To make the perfect pastry, the dough should not be too soft. It also needs resting time for about 15-20 minutes.

Next up, the cheesecake filling. You just need to combine together cream cheese and sugar. A touch of ground cardamom and rose essence takes it to the next level. If you want to add an extra special touch to these gujiyas, fold in chopped berries or nuts.

Ok now, it’s time to roll out the dough. Roll them into small circles. Use a cookie cutter for the perfect shape. The final step is filling the circles with cheesecake mixture. You can always use gujiya moulds to shape the perfect pastry. However, using your hands is the best way to go. I love the beautiful intricate patterns on these cheesecake gujiyas. Trust me, it’s easier than you think.

Once all the gujiyas are shaped into beautiful pieces of art, fry them until golden. A drizzle of chocolate and sprinkle of chopped pistachios complete the picture.

 

More Indian fusion desserts:

• No Bake Thandai Cheesecake
• Rabri Icecream
• Gulab Jamun Cupcakes
• Coconut Burfi Icecream
• Beetroot Halwa Trifle
• Chocolate Stuffed Coconut Ladoo

Yield: 27

Cheesecake Gujiya | Cheesecake Filled Pastries | Video

Print

Wickedly delicious cheesecake filled gujiya

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

Pastry:

• 2 cups all-purpose (plain) flour
• 1/4 cup ghee (clarified butter)
• Water

Cheesecake filling:

• 500 g cream cheese, softened
• 1/2 cup granulated (caster) sugar
• 1/4 tsp ground cardamom (cardamom powder)
• 1 tsp rose essence

Other ingredients:

• Oil for deep frying
• Melted chocolate, to decorate (optional)
• Chopped pistachios, to decorate (optional)

Instructions

Pastry:

1. Place flour in a large bowl. Add ghee. Using your fingertips, rub ghee into the flour until it resemble breadcrumbs. Add water little by little and make dough. Cover with a clean damp towel or cling wrap. Set aside for 15 minutes.

Cheesecake filling:

1. Place cream cheese, sugar, cardamom and rose essence in a large bowl. Using a hand held mixer, beat until combined. Store in the refrigerator until ready to use.

Cheesecake gujiya:

1. Make small balls out of the dough. Roll out into small discs. Use a cookie cutter to create perfect circles. Fill the discs with cheesecake mixture. Seal the edges. Pinch and fold to create the beautiful pattern. (Please refer to the video). Alternatively, you can use gujiya moulds to seal the edges. Set aside.
2. Meanwhile, heat oil in large pan over medium-high heat. Add gujiyas and deep fry until golden. Do not overcrowd the pan. Fry in batches, if necessary.
3. (To bake these gujiyas, place them on a lined baking tray and bake at 200C or 350F for about 15 minutes)
4. Drizzle gujiyas with chocolate drizzle if you like. Garnish with chopped pistachios.

Notes

- Add chopped berries or nuts to the cheesecake filling if you like

Nutrition Information

Yield

27

Serving Size

1
Amount Per Serving Calories 116Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 24mgSodium 80mgCarbohydrates 3gFiber 1gSugar 1gProtein 2g

Like this cheesecake gujiya recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.