Hello my wonderful readers,
In this blog post, I have given one of our Indian classic Sweet dish an International twist. Rasgulla and Rasmalai are such timeless Indian classic desserts which will continue to win our heart and satiate our pallets forever! I tried giving this timeless recipe a new and fancy avatar! But before we go to the recipe I want to narrate a small story behind this dessert. It is been an year now since I shifted to Munich with my family. I had made some wonderful new friends in Munich in the last one year, and many a time we invited them for dinners too. It is not just cooking that is my passion but I love treating them with some mouth-watering dishes too. We had one such wonderful couple, Ashwini and Yogesh, for the very first time as our guest and I wanted to make something special for them, which I always feel.😁I was confused as what to make. I recollected that long back when I published Rasmalai Creme recipe, I had received appreciation from Yogesh, so I thought to make the same delicacy. But I have a habit, I keep improvising myself every time except baking of course.😉 So my mind had a new plan now! Instead of making the same dish, my creativity and imagination took the Rasmalai Creme to another level. You would not find such a dessert anywhere I’m sure! when I was about to serve this beautiful CheeseCake, Ashwini and Yogesh said they are absolutely full and cannot have much sweet, but once they tasted it, they couldn’t stop themselves from enjoying that relish. I can vouch, that it is the best cheesecake that you would ever have! So do try this at home soon!
Serves 5-6 persons
Preparation time: 1 hour
Cooking time: 30 mins
Freezing time: 4-6 hours
- Digestive Biscuits: 100 gm
- Butter 1/4th cup
- Low fat milk/cow’s milk: 2 lt
- Lemon Juice: as required
- Sugar: Half Cup
For Butter Scotch Sauce
- Sugar: 1/4th Cup
- Butter: 2 tbsp
- Fresh milk cream: about 3-4 tbsp
For Cheese Cake
- Cream Cheese: 250 gm (you can directly buy Philadelphia Cream Cheese from amazon.in)
- Whipping Cream: 200 gm
- Powdered Sugar: 1 Cup
- Nutmeg Powder: half tsp
- Green Cardamon Powder: half tsp
- Kesar: half tsp
- Cashews: handful
- Butter: 1tsp
Step 1: Making the Rasgullas
First and foremost, we need to make the Rasgullas. For Making Rasgulla, please follow the Step 1 of one of my previous recipe blog post Rasmalai Creme, Keep rasgullas aside and let it cool. In the mean while lets prepare for crust of the cheese cake
Step 2: Preparing the Crust:
Grind the Digestive biscuits, or any other neutral flavoured biscuits to a fine powder. Put the powder into the tray you want to set your cake. Now melt butter and pour it on the powder, mix it with your spatula and dab and press it as shown in the image below. As the crust is ready, refrigerate it at least for half an hour.
Step 3: Preparing and Seasoning Cream Cheese
The Next step is preparing the cheese cream. In a large mixing bowl add cheese cream, and sugar and blend it with a hand mixer, initially on a slower pace till it is smooth and sugar is completely dissolved. Now add whipping cream and blend again. Make sure that whipping cream is chilled. Also add the sweet seasoning ie. nutmeg, cardamon powder and Saffron. Blend it till you see soft peaks.
Step 4: Setting the CheeseCake
Take out the tray from the refrigerator, spread the whipped cream cheese mixture on it now beautifully place the rasgullas on the cream equi-distance from each other. Cover it with a cling wrap and set it in fridge overnight or for 4-6 hours.
Final Step: The Garnishing
Lets prepare the garnish for our beautiful desert. In a small pan add cashews and butter. Saute on medium flame till they are fragrant. Keep it aside. Now in another pan add sugar, keep it on medium heat don’t stir it till it starts melting. When the sugar is melted gradually add butter to it and keep stirring so that there are no lumps formed. Now add cream to it and continuously stir it till it becomes smooth and silky. This is called Butterscotch Sauce. Garnish with cashews and this sauce for a beautiful and unforgettable unique taste. You can prepare this simple but exotic relish a day in advance, just keep the garnishing aside for last minute!
This CheeseCake is all set to blow your senses with its incredible taste. My guest and family loved and enjoyed every bit of this delicacy and I am very sure you would love it too. I feel the love with which I cook transmits into the pallets of my guest satiate them which is the real reward for this piece of artwork! When you will make this fusion dish with your heart it will definitely win hearts of your loved ones!