Ras malai Cheesecake  (Eggless Cake Recipes)

 

Eggless Ras Malai Cheesecake is a delightful fusion dessert that combines the creamy richness of cheesecake with the flavors of Ras Malai, a popular Indian sweet made with soft cheese dumplings soaked in saffron-flavored milk. Fusion cakes are delicious and it leaves your palate asking for more. The recipe was discovered by my daughter who is a cheesecake expert and loves to experiment with different flavors of cheesecakes. This recipe turned out to be awesome.

 I am sure you will enjoy baking and post your comments in the comments section. 

 

 

 Recipe:-  Yields 6 to 8 slices depending on the size of the spring form.

 

Ingredients:

 

For the Rasgullas :

 

Full-fat milk 1 liter

Lemon juice or white vinegar 2 tablespoons (diluted in 1/4 cup of water)

Sugar 1/4 cup (for sugar syrup)

Water 4 cups 

For the Ras:

 

Full-fat milk 1 liter 

 

Sugar 1 cup (adjust the sweetness according to your level)

 

Cardamom powder a pinch

 

Saffron strands a few

 

Pistachios for garnish blanched

 

Dried rose petals for garnish

 

Method:

 

To make the Rasgullas:

 

In a large pot, bring the milk to a boil. Once the milk comes to a boil, reduce the heat and add diluted lemon juice or white vinegar gradually while stirring gently. This will help to curdle the milk. When the milk curdles completely and the whey separates from the solids (chenna), turn off the heat. Pass it to a sieve or colander with a muslin cloth and strain the curdled milk. 

 

Rinse the chenna under cold water to remove any traces of lemon juice or vinegar. Gather the cloth and squeeze out any excess water from the chenna. Hang it for about 3 to 4 hrs to drain any remaining liquid. Place a heavy vessel to squeeze excess water from the chenna.

 

Transfer the drained chenna to a plate and knead it well until it becomes smooth and soft about 7-10 minutes. This will help in making smooth Rasgullas. Divide the chenna into small equal-sized portions and shape them into smooth balls or discs.

 

Make the sugar syrup. In a wide pan, combine sugar and water. Bring it to a boil until the sugar dissolves completely. Gently add the shaped chenna balls into the boiling sugar syrup. Cover and cook on medium heat for about 15-20 minutes. The Rasgullas will expand and become spongy.

Once cooked, remove the Rasgullas from the sugar syrup and let them cool.

 

For the Ras:

 

In another large pot, bring the milk to a boil. Reduce the heat and let the milk simmer until it reduces to about half its original volume, stirring occasionally to prevent it from sticking to the bottom. Scrape out the malai and keep stirring occasionally. Add sugar, cardamom powder, and saffron strands to the simmering milk. Stir well until the sugar dissolves completely. Keep simmering until the milk solids become thick consistency. Turn off the heat and let it cool.

Gently squeeze the cooked Rasgullas to remove any excess sugar syrup.

Place the Rasgullas in the prepared milk syrup (Ras) and let them soak for at least 2-3 hours or overnight in the refrigerator.

For the base: 

 

Graham crackers or digestive biscuits 1/2 cup 

 

Unsalted melted butter 1/4 cup

 

A pinch of salt

For the eggless cake recipe:

 

Cream cheese 1-2 cups 

 

Sweetened condensed milk 1/2-1 cup

 

Sour cream 2 to 3 tbsp

 

Thick rabdi 1-2 cups

 

Lemon 1 (zest and juice of 1/2 lemon)

 

Cream stiffener 1/2 tsp

 

For the cheesecake baking: 

Method :- 

 Preheat the oven to 200°C. Prepare and line a round baking pan with parchment paper. In a blender, combine the melted butter, salt, and biscuits, until it resembles the texture of soft sand. Put the mixture into the baking pan and flatten it completely. 

Make sure that the surface is even. Bake the base for 10min at 180°C. In a bowl, beat the cream cheese and add the condensed milk, lemon zest and lemon juice, thick rabdi, sour cream and cream stiffener mix until well combined. 

 

 After cooling the base, pour the mixture into the baking pan and bake for 30 minutes at 180°C or until a skewer comes out clean when it is inserted into the cake. Let the cake cool down completely. Let it set overnight in the fridge.

Assembling:

 

For saffron cream cheese frosting:

 

Ingredients:

 

Cream cheese 1 pack

 

Thick rabdi 4 tbsp

 

Powdered sugar 2tbsp

Method:- 

 

Whisk the rabdi to a smooth consistency. In another bowl whisk cream cheese and sugar. Whisk for 3 to 4 mins on high. Now mix the whisked rabdi and mix well. Remove the incorporated air from the whisked cream.

 

Fill it in the piping bag with the desired nozzle and pipe it on the cheesecake. 

Decorate it with ras malai on the piped cream and sprinkle some pistachios and dried rose petals on the top. Drizzle some saffron strands to elevate the presentation.

 

Enjoy!!

 

Please leave your valuable comment. Follow me on:   Facebook   Instagram If you have tried the recipe, pls post the pic @mypassionatekitchen on Instagram and My Passionate Kitchen facebook page. 

You may also likeEggless Strawberry White Chocolate Cupcakes

 

 Nutritional value of Ras malai cheesecake per slice:-

 Calories: 250-350 kcal

 Fat: 15-25 grams

 Saturated Fat: 8-12 grams

 Cholesterol: 25-50 milligrams

 Sodium: 150-250 milligrams

 Carbohydrates: 20-30 grams

 Dietary Fiber: 1-2 grams

 Sugars: 15-20 grams

 Protein: 5-8 grams

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