Rasmalai Fusion Cheesecake by SuperChef Samiksha Parker
- 100 gDigestive Biscuits
- 60 gDlecta Unsalted Butter
- 75 gDlecta Cream Cheese
- 100 gDlecta Whipping Cream
- 20 mlDlecta premium milk
- 50 gMousse Mix
- 100 gRasmalai pieces
- 1 tspRasmalai Essence
- For DecorationPistachio & Rose petals
For making the base
Cover the bottom of the tin using aluminum foil.
Crush the biscuits coarsely using rolling pin. Melt the butter and mix it with the biscuit crumbs.
Put the butter biscuit mixture in the tin and spread it evenly at the bottom.
Place the tin in the fridge for 15-20 mins for setting.
For making the filling
Take the cream cheese in a bowl and soften it using a beater.
Beat the whipping cream till stiff peaks in another bowl.Add 1 tbsp rasmalai milk to the whipped cream and fold gently.
Then fold in the whipping cream to the cream cheese.Add Rasmalai essence if using and fold gently.Scrape the sides of the bowl at intervals.
Warm the milk slightly and add the mousse mix and mix well.Add this paste to the cheesecake mixture.
Divide the mixture in two parts. Also keep the rasmalai pieces ready by squeezing out the milk gently and cutting in two pieces.
Take out the tin from fridge.Pour the first batch of cream cheese mixture on top of the crust.Level it using a spoon or spatula. Make sure all the gaps and edges are filled.
Place the rasmalai pieces from the center and make a layer leaving space at the edges.
Now fill a piping bag with the remaining cream cheese mixture and pipe the filling from the edges to center.Level with spoon and make sure all gaps are filled and covered.
Keep the tin in freezer for atleast 2 hours or in fridge for overnight for setting.
Once set garnish with Rasmalai/dry fruits as per your choice.