Rasmalai Cheesecake

Ingredients

• 75 gDigestive biscuit powder
• 50 gButter, melted
• 50 gPista, chopped
• 1/8 tspGreen food colour
• 1 tspRasmalai essence (in base)
• 250 gCream cheese
• 250 gRasmalai pieces
• 2 tsp (10 g)Agar agar
• 1/8 cupGelatine
• 1/4 cupWater (to bloom gelatine)
• 1/2 cupWhipping cream
• 100 mlCondensed milk
• 1/8 tspYellow food colour
• 1 tspRasmalai essence (in filling)
• 100 mlRasmalai milk (reserved)
• 1 tspRose petals, dried (garnish)
• 2 tbspPista slivers (garnish)

Method

1. 1

   For the base mix the biscuit powder, melted butter, chopped pista, green colour and rasmalai essence. Press evenly into the bottom of a springform tin lined with butter paper. Chill 15 minutes.

2. 2

   Bloom the gelatine in 1/4 cup water for 5 minutes. Microwave 30 seconds to dissolve. Stir 100 ml of the reserved rasmalai milk into the gelatine.

3. 3

   In a separate pan boil the agar agar in 2 tbsp water for 1 minute until fully dissolved.

4. 4

   Beat the cream cheese in a bowl until smooth. Add the condensed milk, yellow colour and rasmalai essence and whisk until light.

5. 5

   Pour the warm gelatine-milk mixture and the dissolved agar into the cream cheese mix while whisking constantly. Work quickly — the agar will start to set.

6. 6

   Whip the whipping cream to soft peaks and fold gently into the rasmalai cream cheese batter.

7. 7

   Lay the rasmalai pieces evenly over the chilled biscuit base. Pour the cheese mousse over to fully cover the rasmalai. Tap the tin to settle.

8. 8

   Refrigerate for at least 5 hours (or overnight). Unmould, decorate the top with extra rasmalai pieces, piped whipped cream rosettes, rose petals and pista slivers, and serve cold.