Ingredients
| Biscuit base | |
| Powdered biscuit | 200 grams |
| Melted butter | 100 ml |
| Cheesecake mixture | |
| Cream cheese | 300 ml |
| Pressure-cooked condensed milk | 400 ml |
| Whipped cream | 150 ml |
| Nitta Gelatin | 2 tsp |
| Palada mixture | |
| Pressure-cooked condensed milk | 400 ml |
| Fresh cream | 200 ml |
| Nitta Gelatin | 1 tsp |
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How to Make
Pressure-Cook the Milk
Start off by pressure-cooking the condensed milk (still sealed) for 4–5 whistles. Let it cool.
Make the Biscuit Base
Meanwhile, make the biscuit base by crushing biscuits of your choice and mixing them with the melted butter. Transfer into a springform pan and set aside.
Bloom the Gelatin
In a small bowl, bloom 2 tsp of Nitta Gelatin in ½ cup water. Set aside to bloom.
Mix the Cheesecake Layer
In another bowl, add the cooked condensed milk and cream cheese, and mix well. Add in the whipped cream along with the bloomed gelatin, melted over low heat or in the microwave.
Chill the Base Layer
Mix well and pour over the biscuit base. Refrigerate for 4–5 hours.
Add the Palada Layer
For the palada layer, mix cooked condensed milk with fresh cream and bloomed, melted Nitta Gelatin. Pour over the set cheesecake and refrigerate for another 2 hours.
Slice & Serve
Slice into pieces as big or small as you like, and enjoy. Happy Onam!
Make This Recipe At Home
Nitta Gelatin Premium Gold 500g
200 Bloom premium gold gelatin — the chef's choice for silky, dependable sets
- 200 Bloom Strength, Japanese Technology
- 90% Protein, Zero Cholesterol & Fat
- Halal & Gluten-Free
