Rasmalai Fusion Cheesecake – Sarawagi Group

Ingredients

• For the base, crunch the biscuit coarsely using rolling pin. Melt the Butter and mix it with the biscuit crumbs.
• Pour the mixture in the tin and spread evenly. Refrigerate the tin for 15-20 mins.
• For the filling, take the Cream Cheese in a bowl and soften it using a beater.
• Beat the whipping cream and add 1 tbsp Rasmalai milk to the whipped cream and fold gently.
• Fold Whipped cream and cream cheese and add Rasmalai essence.
• Warm the milk and add mousse mix, add this paste to the cheesecake mixture.
• Divide the mixture in two parts and keep Rasmalai pieces ready by squeezing out the milk and cutting into two pieces.
• Pour the first batch into the tin and level the mixture with a spatula.
• Place the Rasmalai pieces in the center.
• Pour the remaining cheesecake mixture using a piping bag.
• Keep the tin for atleast 2 hours in a freezer.
• Garnish with Pistachio and Rose petals.