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Did you know about an Indian style cheesecake that was completely discovered in India and has been a traditional dessert of Odisha for centuries? Yes, the traditional Odia dessert believed to be an Indian style cheesecake is called Chhena Poda. Thought to be the favorite of Lord Jagannath, Chhena Poda is made from just a handful of ingredients: fresh chhena (Indian cottage cheese), sugar, semolina, and cardamom. Yet, the magic lies in its smoky, caramelized crust and moist, juicy center.
In this recipe, I’ve given this traditional Indian style cheesecake a delightful makeover by adding a fruity punch of blueberry—because I always love to create fusion desserts that surprise the palate. The tanginess of blueberries beautifully balances the richness of the chhena and enhances its creamy texture.
Although Chhena Poda is very different from Western-style cheesecake—which typically contains a biscuit crust, cream cheese, and whipping cream—this fusion brings the best of both worlds in one bite. It’s a perfect East-meets-West dessert for festive occasions or weekend indulgence.
‘What is Chhena Poda
Chhena Poda literally means burnt cheese in Odia—and that’s what it is: a slow-baked dessert made with fresh chhena, sweetened and spiced, then baked till the edges caramelize. This sweet has often been called India’s answer to baked cheesecake, but with a rich cultural legacy and a unique texture that stands apart.
Originating from a small town called Nayagarh in Odisha, legend has it that a halwai named Sudarshan Sahu left sweetened chhena on a dying ember overnight—and when he tasted it the next morning, the slightly burnt crust and caramel notes had created something extraordinary. Thus was born Chhena Poda, the Odisha cheesecake dessert loved by generations.
Related: Blueberry Cheesecake Ice Cream Cake (No-Bake Recipe)
Is Chhena Poda the Indian style Cheesecake?
Yes, in many ways, Chhena Poda is often called the original Indian cheesecake. While it doesn’t use cream cheese or biscuits, it features chenna (Indian cottage cheese) that’s kneaded, sweetened and baked—just like a cheesecake. Its soft, moist interior and deep golden crust come from slow baking, making it a truly unique desi dessert that cheesecake lovers will enjoy.
So, yes—Chhena Poda is India’s original baked cheesecake, born from humble ingredients and a happy accident.
Ingredients (For No-Oven Blue Berry Chhena Poda)
For Chhena Poda
- Full-cream fresh milk – 1 litre (to make fresh chhena)
- Lemon juice or vinegar – 1 tbsp (to curdle milk)
- Sugar – ½ cup (adjust to taste)
- Semolina (sooji) – 1½ tbsp (for light binding)
- Cardamom powder – ½ tsp
- Dry fruits – optional (chopped cashews, raisins)
- Salt – a pinch
- Sal leaf or parchment paper (to line the base)
- Ghee – for greasing
- Heavy-bottom vessel/pressure cooker/handi – for no-oven baking
For Bluberry Jam
- Blue berry-250gm
- Sugar-100gms
- Lemon Juice- 1tbsp
How to Make Chhena Poda (Step-by-Step)
1. Make the Fresh Chhena
Boil the milk, switch off the flame, and curdle it using lemon juice or vinegar. Strain the chhena using a muslin cloth. If vinegar is used, wash with cold water to remove the odor. Lightly mash the warm chhena—don’t make it too smooth; it should stay slightly coarse.
2. Prepare the Batter
To the warm chhena, add sugar and let it melt into the mixture. Add semolina, cardamom powder, a pinch of salt, and chopped dry fruits if using. Mix everything well. Add some leftover whey water to loosen it slightly, if needed.
3. Prepare the Cooking Vessel
Grease a thick vessel or handi with ghee. Line the base with a sal leaf (for authentic earthy aroma) or parchment paper.
4. Make the Blueberry Jam
In a saucepan, combine blueberries, sugar, and 2 tablespoons water. Cook over medium heat, gently mashing some of the berries, until the mixture thickens and bubbles (about 6–8 minutes). Turn off the heat, stir in lemon juice, and let it cool completely..
5. Assemble the Layers
- Pour half of the chhena batter into the greased vessel.
- Spread a layer of cooled blueberry jam.
- Pour the remaining chhena batter over the jam.
6. Cook It Without Oven
Cover with a lid. Place this vessel inside a larger cooker or kadhai with a heavy bottom. Do not use the pressure cooker whistle or gasket—just slow cook for 50–55 minutes on a low flame, like the traditional coal-cooked version.
You’ll know it’s ready when the top gets that beautiful caramelized crust and a toothpick inserted comes out clean.
7. Cool and Decorate
Spread a thin layer of blueberry jam over the baked chhena poda. Let it cool for at least 3–4 hours before slicing.
8. Slice and Serve
Cut into thick slices and serve this Indian style cheesecake as a snack, dessert, or festive offering. It can be stored in the refrigerator for 2–3 days.
Optional: Oven-Baked Method
If you prefer the oven:
- Bake at 180–200°C for 40–45 minutes.
- Finish with 5 minutes at 220°C for a golden crust.
Let it rest 15–20 minutes before cutting. The texture will firm up beautifully.
Expert Tips
- Grease banana leaves or your pan well with ghee.
- Make sure your chenna mixture is soft and moist. If dry, add a spoon or two of milk.
- Baking times vary—keep an eye out after 30 minutes.
- Use full-fat fresh milk for best results.
- For a twist, replace sugar with jaggery for a deeper color and earthy flavor.
- Don’t over-mix the chhena. Coarse texture = authentic bite.
- Optional: Garnish with chopped nuts or brush with leftover sugar syrup for shine.
Final Words
Whether you’re a cheesecake connoisseur or a lover of traditional Indian sweets, this Blueberry Chhena Poda brings the best of both worlds to your plate. It’s a celebration of heritage with a modern twist—easy to make, full of flavor, and guaranteed to impress. So the next time you’re craving something indulgent but uniquely Indian, give this no-oven dessert a try.
If you recreate this fusion delight, I’d love to see your version! Don’t forget to leave a comment below or tag your masterpiece on Instagram @sweetsdiaryblog. Let’s keep celebrating the sweet side of life, one creative dessert at a time.