Rasmalai cheese cake can be enjoyed anytime and any day . This is a fusion dessert , meant an Indian version of cheesecake exclusively for Indian festival . You can make this for Holi , Diwali or even for dinner party !! I’m pretty sure incredibly delicious desert will amaze your guests .
This cheese cake is delectable made with diary products mainly that is a drool worthy. The super soft and creamy texture with Rasmalai flavor is just heavenly , this taste is everlasting taste , once you made it or have it , you are never going to forget it’s taste .
The chopped pistachios and almond flakes along with few dried rose petals enhance the beauty of this cheese cake . When you serve with chilled flavoured milk it is out of the world . So , let’s make this Rasmalai cheese cake at home today .
I used small moulds to serve individually. You can use any mould .
Ingredients:
For base :
1 packet digestive biscuits
1/2 cup melted butter
For cheese filling :
5 pieces Rasmalai
500 grams soft cheese
1 cup hung curd
1/2 cup condensed milk
1 /2 cup fresh cream
Few strands of saffron
1 teaspoon cornflour
1 teaspoon cardamom powder
2 tablespoons chopped pistachios and almond for garnishing
Method :
Mix digestive biscuits and melted butter in a food processor or by using hands . Spread a layer of biscuits in any shape of mould and keep in fridge .
In another bowl , combine all the ingredients well by using electric beater or in food processor .
Take out the mould from fridge and spread a thick layer of Rashmalai cream cheese mixture on top of it . Again keep the mould in fridge overnight .
Un mould the cheese cake and garnish it with chopped pistachios and almond flakes .
Remove from fridge and serve it with chilled Rashmalai milk.