RASMALAAI CHEESECAKE

RASMALAAI CHEESECAKE

2019-11-13T09:09:36+00:00

Hi all🙋🏻‍♀️…

HAPPY DIWALI TO ALL OF YOU MY FRIENDS 🤗.

Sorry for not being so active.. but how can I miss to post during Diwali.. 😁???

RASMALAI-CHEESECAKE.. this is quite innovative for me this year.. more than hundreds rasmalai sponge cake I have made already prior.. of course I used to take orders at that time.. but this Diwali this cheesecake was special take of mine😁. Believe it or not.. I made this recipe according to my calculations.. and surprisingly without gelatin or agar – agar.. but it’s mind blowing.. as got the review from one of my friend. Base is of almond cookies and butter..and filling is of purely homemade cream cheese plus store bought cream cheese too.. 50:50 including other ingredients😁… rasmalai -pede is added at the base and rasmalai too was from homemade delights … Vinita’s kitchen 😋🤗..

Let’s look into the recipe of this EGGLESS AND NO BAKE-CHEESECAKE!!!! I have used 9” springform pan to set this cake.

INGREDIENTS:

FOR CRUST:

12 Sunfeast Farmlite Digestive oats and almonds cookies

1 tbsp of salted butter

FOR THE FILLING:

200 gms store bought RRO Dairy cream cheese.. chilled

200 gms homemade cream cheese… chilled

1/2 tin or 150 gms milkmaid or condensed milk.. chilled

2 tbsp Everest kesar pista milk shake masala

4-5 strands of saffron

3-4 tbsp of rasmalai syrup

9-10 rasmalai pede.. squeezed out

3/4 cup whipping cream.. whipped till hard peaks

FOR GARNISH:

Few dried rose petals

Few chopped pistachios

Few strands of saffron

Golden leaf (optional)

METHOD:

Take a 9” springform cake pan and line a butter paper at the bottom.

Using the food processor, crush the biscuits into fine powder. Give pulses until you get the fine powder. Add melted butter. Give 2-3 pulses more so that the butter combines well with the cookie mix. Now transfer this mix onto the lined pan and press with the back of any spoon or you can use your finger too. Press tight until levelled. Refrigerate for 30 minutes.

By the time prepare your filling.

Now take both the cream cheese in a processor or by using hand mixer, mix both the cream cheese till smooth.

Add condensed milk and mix well.

Add milk shake masala, saffron strands and rasmalai syrup. Mix all well.

Now fold the whipped cream well into your cream cheese cake mix.

Now as the cookie layer must have set in refrigerator, take the squeezed out rasmalai pede and place on the top of pressed cookie layer.

Transfer your filling on the top of the cookie and pede layer. Level with spatula. Now here you require the special ingredient.. PATIENCE 😂. Just leave it overnight or atleast for 12 hours. In this way 2 things will happen. First… ingredients will ooze out the flavour and complement each other well. Second.. as we are not using gelatin, so maximum the time given.. cake will set properly.

FYI, I left for 16 hours.

Now it’s time to unmould😰. Actually I was like this emoji.

Take the pan out of the refrigerator and runa clean knife in one swirl around the sides of the pan so that the side wall gets released.

De buckle the pan and carefully lift the base from the bottom.

Garnish as per the ingredients above and slice with a clean knife.

Enjoy the ambrosia 😋😇.

KEEP COOKING 👍🏻

2 Comments

  1. Anamika November 7, 2018 at 7:37 pm - Reply

    Hiii!!! Thnx for d awesome reciepe!! Can u plz share how do we make cream cheese at home??TIA

    • vinitamsingh09 November 8, 2018 at 9:31 am - Reply

      Tqsm dear 😍.. yep surely..

      RECIPE:

      CREAM CHEESE:

      INGREDIENTS:

      1 lt full cream milk

      1 tsp salt

      2 tbsp curd

      2-3 tbsp lemon juice

      METHOD:

      The initial process is just like making paneer at home. Boil milk at high and add salt and lemon juice. As soon as the milk curdles, strain the paneer in muslin cloth. Wash it properly and leave for 30 minutes.

      Now take a mixer and put paneer and curd in a mixi jar. Blend till you get fine paste. Hardly 4-5 whips required.
      Transfer the creamed paneer again into the muslin cloth and hang for 6-7 hours. Processing of cream cheese starts here. After 6-7 hours put the ready cream cheese in an airtight container. Refrigerate and use it within 4-5 days. Use it wherever required.

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