A FUSION OF TWO DELICIOUS DESSERTS
Small Bengali Rasgullas, or in other words Small Cottage Cheese Balls boiled in sugar syrup, are made into a classic Indian Sweet fusion with everyone’s favourite dessert, cheesecake!
Total Time
40 Minutes
Cuisine
Indian
Ingredients
11
Calories
340
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Start by taking the biscuits and crush them until they resemble bread crumbs. Slowly pour in the melted butter and mix until it feels like wet sand.
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Transfer the biscuit and butter mix to a 9″ Spring Form Cake Tin and press down using a glass until its flat and smooth. Refrigerate.
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Soak the agar agar in 1/3 cup of water for 15 minutes.
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Whip the whipping cream until stiff peaks.
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In a mixing bowl, add the cream cheese and powder sugar. Whip it well until creamy and smooth.
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Take a pan and heat it up in low flame, add the soaked agar agar and cook it until it is well dissolved and no traces are seen.
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Warm the condensed milk in a pan, Once the agar is dissolved, add the agar mix to the hot condensed milk. Stir well and cook for 2 mins. Let it cool down a little bit.
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Once the condensed milk+agar mix is hot but not boiling, pour it over the cream cheese mix and whisk well. You can sieve the condensed milk mix into the cream cheese mix rather than just pouring, but its optional
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Add the berries and hazelnuts and mix well. You can also add a little bit of the soaked berry water for more flavour and colour.
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Now add the whipped cream and rasgullas. Fold it well, do not mix it vigorously.
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Add the cheesecake mix to the cake tin and spread it well. Refrigerate overnight or for 10-12 hours and serve.
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For Serving, Run a small knife over the edge of the cake tin to separate the cake from the tin. And open the tin. Decorate as you wish and enjoy!
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120 gm Marie scuit
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Melted Butter
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10 gm Agar Agar
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1/3 cup Water
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300 ml Whipping Cream
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200 ml Cream Cheese
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1/3 cup Powdered Sugar
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200 ml Condensed Milk
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3 Tbsp Hazelnuts
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3 Tbsp Dried Blueberries, soaked
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25 Rasgullas
