Blueberry And Rasgulla Cheesecake Recipe Kit Recipe

Fusion cuisine · 688 calories

Blueberry And Rasgulla Cheesecake Recipe Kit recipe

About this recipe

Indulge in the unique fusion of flavors with our Blueberry and Rasgulla Cheesecake Kit! This innovative dessert combines the creamy richness of cheesecake with the exotic sweetness of rasgulla and the tangy burst of blueberries. Perfect for celebrations or a special treat at home, this kit includes all the ingredients you need to create a show-stopping dessert. With easy-to-follow instructions, you’ll impress your guests with this delightful creation. Order now on the AnyFeast website or app and bring this extraordinary dessert to your table!

Ingredients

  • 30 Ml Sprig Natural Bourbon Vanilla | 20 Ml Extract | Superior Quality | Chemical-Free | Alcohol-Free | For Gourmet Baking & Desserts
  • 450G Picard Organic Wild Blueberries
  • 1 Kg Haldirams Tinned Rasgulla 1Kg
  • 165G Philadelphia Original Soft Cream Cheese
  • 175G Amaretti Biscuits, 175G
  • - Truffle Butter
  • 1 L Ktc Sunflower Oil
  • 1 Kg Trade Aid Caster Sugar 1kg

Instructions

  1. 1. Preheat the oven to 160°C (140°C for fan ovens) and grease a 6-inch springform cake tin with a small amount of sunflower oil.
  2. 2. Prepare the crust by crushing 75g of digestive biscuits into fine crumbs using a rolling pin or food processor.
  3. 3. Mix the biscuit crumbs with 30g of melted dairy-free margarine until well combined.
  4. 4. Press the mixture firmly into the base of the greased tin, ensuring an even layer. Chill in the refrigerator for 15 minutes.
  5. 5. In a mixing bowl, beat 200g of dairy-free cream cheese until smooth.
  6. 6. Add 50g of caster sugar and 1 teaspoon of natural bourbon vanilla extract to the cream cheese, and mix until fully incorporated.
  7. 7. Fold in 100ml of dairy-free double cream alternative gently until the mixture is thick and creamy.
  8. 8. Remove the crust from the refrigerator and pour the cream cheese mixture over the crust, spreading it evenly.
  9. 9. Drain 4-5 rasgullas and gently squeeze out excess syrup. Break them into small pieces and scatter them over the cream cheese layer.
  10. 10. Add 50g of Picard Organic Wild Blueberries evenly across the top, gently pressing them into the mixture.
  11. 11. Place the tin in the preheated oven and bake for 25-30 minutes, or until the edges are set but the centre still has a slight wobble.
  12. 12. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  13. 13. Remove the cheesecake from the oven and let it cool completely at room temperature.
  14. 14. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.
  15. 15. Before serving, carefully remove the cheesecake from the tin, slice into portions, and garnish with additional fresh blueberries if desired.