Rasmalai Cheese Cake

Name: Rasmalai Cheese Cake
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For Base; 200 gm digestive biscuit crumbs; 80 gm butter (melted); 1/2 tsp vanilla essence; For mousse; 500 gm soft cheese; 500 gm whipped cream; 100 gm milk; 1/8 tsp saffron; 1/8 tsp Almond and pistachios chopped; 400 gm rasmalai whole; 30 gm gelatin or agar agar powder; 90 gm water for soaking gelatin

Arachana Suraj Khandelwal @cook_13602627

Nagpur Maharashtra

#cheese

Arachana Suraj Khandelwal @cook_13602627

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Ingredients

30 mins

4 servings

For Base
200 gm digestive biscuit crumbs
80 gmbutter (melted)
1/2 tsp vanilla essence
For mousse
500 gmsoft cheese
500 gmwhipped cream
100 gmmilk
1/8 tspsaffron
1/8 tspAlmond and pistachios chopped
400 gmrasmalai whole
30 gmgelatin or agar agar powder
90 gmwater for soaking gelatin

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Steps

30 mins

1

Mix biscuit crumbs and butter well. Spread in base any shape mould. Refrigerate the mould.
2

Soak gelatin in 90 ml water and keep aside.
Make mousse mixture by mixing cheese, whipped cream, saffron milk, and vanilla essence.
3

Remove the refrigerated biscuit crumb mould and arrange the rasmalai layer on top of it.
4

Melt gelatin in the microwave and add in mousse mixture.
5

Pour mixture in the mixture and freeze for overnight.
6

Un-mould the cheese cake and
Keep it in the refrigerator.
Garnish with pistachio flakes and Cardamom seeds. If you like garnish with rasmalai milk. Serve chilled.