Blueberry And Rasgulla Cheesecake Recipe Kit Recipe

Fusion cuisine · 963 calories

Blueberry And Rasgulla Cheesecake Recipe Kit recipe

About this recipe

Indulge in the unique fusion of flavors with our Blueberry and Rasgulla Cheesecake Recipe Kit, a delightful blend of creamy cheesecake, juicy blueberries, and the traditional sweetness of rasgulla. This kit provides all the essential ingredients and step-by-step instructions to create a dessert that’s both innovative and irresistible. Perfect for special occasions or a sweet treat at home, this cheesecake will impress your family and friends with its rich texture and exotic taste. Order now on the AnyFeast website or app and bring this extraordinary dessert to your table! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 28 ml Vanilla Essence
  • 200 g Paneer
  • 250 ml Fresh Cream
  • 125 g Blueberry
  • 500 g Digestive Biscuits
  • 100 g Unsalted Butter
  • 500G Madhur Sugar

Instructions

  1. 1. Gather all ingredients: 200g paneer (cottage cheese), 100g crumbled rasgulla, 100g fresh blueberries, 100g digestive biscuits, 50g unsalted butter (melted), 100g fresh cream, 50g powdered sugar, 1 tsp vanilla essence, and a pinch of saffron strands (soaked in 1 tbsp warm milk).
  2. 2. Crush the digestive biscuits into fine crumbs using a blender or rolling pin.
  3. 3. Mix the biscuit crumbs with melted butter in a bowl until well combined.
  4. 4. Press the mixture firmly into the base of a 6-inch springform cake tin to form an even layer. Place the tin in the refrigerator to set for 15 minutes.
  5. 5. In a separate bowl, whisk the fresh cream until it becomes light and fluffy.
  6. 6. Add powdered sugar, vanilla essence, and soaked saffron strands to the whipped cream. Mix well.
  7. 7. Crumble the paneer and rasgulla into small pieces and add them to the cream mixture. Gently fold everything together until smooth and well combined.
  8. 8. Take the cake tin out of the refrigerator and spread the paneer-rasgulla mixture evenly over the biscuit base.
  9. 9. Gently press fresh blueberries into the top of the cheesecake mixture, distributing them evenly.
  10. 10. Cover the tin with cling film and refrigerate the cheesecake for at least 4 hours, or until it is fully set.
  11. 11. Once set, carefully remove the cheesecake from the tin and transfer it to a serving plate.
  12. 12. Slice and serve the Jain blueberry and rasgulla cheesecake chilled, garnished with additional blueberries if desired.