Two Good Things Come Together In This Rasmalai Cheesecake

Here's a brief explanation of rasmalai for those who have never tasted it or heard of it. In South Asia, rasmalai is a popular dessert. In essence, it is composed of chenna disks. This kind of cheese is comparable to cottage cheese. After soaking in a sugar syrup, this chenna is added to sweetened milk that has been thickened and is typically flavored with saffron and cardamom. We call this thickened milk rabri. Next, nuts are added as a garnish for the rasmalai. This is often either almonds or pistachios. The result is a dessert that is really delicious. The milk is chilly and sweet, and the chenna has a soft, spongy, cake-like flavor.

The idea behind these fusion sweets is usually to include the flavors of the South Asian dish in the finished product. Thus, the primary flavors incorporated into this cheesecake are cardamom, saffron, and chopped pistachios. Don't forget to incorporate real rasmalai into the cheesecake for an added taste and texture. You now have a very Rasmalai-like cheesecake.

Rasmalai Cheesecake Recipe:

Here's how you can make Rasmalai Cheesecake from the comfort of your kitchen:

Ingredients:

For the Crust:

• 180 gm digestive biscuits (or graham crackers), crushed
• 75 gm unsalted butter, melted

For the Cheesecake Filling:

• 225 gm cream cheese (room temperature)
• 225 gm ricotta cheese (or paneer, blended smooth)
• 225 gm whipping cream
• 65 gm powdered sugar (adjust to taste)
• 60 ml condensed milk
• 5 gm cardamom powder
• A pinch of saffron strands (soaked in 30 ml warm milk)
• 5 ml rose water (optional)

For the Rasmalai Topping:

• 6-8 pieces of store-bought or homemade rasmalai (squeeze out excess syrup)
• 120 ml rasmalai syrup (reserved from the rasmalai)

For Garnishing:

• Chopped pistachios, almonds, and cashews
• Dried rose petals (optional)
• A few saffron strands

Method:

Get The Crust Ready:

• Melt butter in a bowl and stir in broken digestive biscuits until the mixture looks like wet sand.
• Evenly press this mixture onto the bottom of any pie dish or a 9-inch springform pan that has been oiled.
• While you are preparing the filling, place the crust in the refrigerator to chill for about 20 minutes.

Prepare The Filling For Cheesecake:

• Beat the cream cheese, ricotta cheese, and powdered sugar together in a large bowl until they are smooth and creamy.
• Stir in the condensed milk, rose water, saffron-infused milk, and cardamom powder. Mix until well blended.
• Gently whisk the whipping cream into the cheese mixture after beating it in another bowl until soft peaks form.
• Smooth the top of the cold crust after adding the cheesecake filling.

Include Rasmalai:

• Halve the rasmalai pieces and place them on top of the cheesecake mixture, pushing them slightly into the layer.
• For added flavor, drizzle 60 mlof the leftover rasmalai syrup over the top.

Chill The Cheesecake:

• To ensure a good setting, cover the cheesecake and place it in the refrigerator for at least four to six hours, preferably overnight.

Assemble And Serve:

• Top with chopped cashews, almonds, and pistachios before serving.
• For a lovely touch, feel free to add a few dried rose petals and saffron threads.

Cut, present, and savor this blend of creamy cheesecake and Indian sweetness.

Tips To Make The Best Rasmalai Cheesecake

The following are the best tips to make sure you make the best Rasmalai Cheesecake at home:

Utilize Fresh Rasmalai

Your homemade Rasmalai will taste the finest, but if you must use store-bought, make sure it is high-quality and fresh. Before adding them to the cheesecake, squeeze off any extra syrup to prevent the filling from becoming mushy.

Select Superior Quality Cream Cheese

For a rich, silky texture, use room-temperature full-fat cream cheese. Lumps in the filling can be avoided by softening the cream cheese.

Blend Ricotta Cheese Or Paneer To Perfection

To prevent a gritty texture, make sure the paneer is mixed into a smooth paste if you're using it. Another more creamy substitute is ricotta cheese.

Add Flavors Slowly

Start with a tiny amount of cardamom powder, rose water, or saffron, and adjust to your liking. A delicate yet fragrant taste that enhances rather than overpowers the rasmalai is what you're going for.

Chill The Crust

Before adding the cheesecake ingredients, let the biscuit crust cool in the refrigerator for at least 20 minutes. This improves the crust's ability to solidify and keep together.

Give Cheesecake Enough Time To Set

The cheesecake will set best if it is chilled for at least four to six hours but overnight will produce even better results in terms of texture. The secret to a creamy, well-set cheesecake is patience.