How to make Lemon Rasmalai Cheesecake -

Biscuit base topped with rasmalai and lemon flavoured yogurt.Lemon Rasmalai is light and delicate tasting creamy cheesecake soaked in creamy soft thick milk.This process is nicely demonstrated here on cheesecake. If you are Indian or are familiar with Indian desserts, then this sweet might remind you a little of milk mithai or rasmalai.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Rasmalai pieces with flavoured milk, Digestive or bran biscuits

Cuisine : Fusion

Course : Desserts

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Lemon Rasmalai Cheesecake

Lemon Rasmalai Cheesecake Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 0-5 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Lemon Rasmalai Cheesecake Recipe

  • Rasmalai pieces with flavoured milk 15-16

  • Digestive or bran biscuits crushed 10-15

  • Lemon 1

  • Hung yogurt 1 cup

  • Melted butter 2-3 tablespoons

  • Vegetarian gelatin/carrageenan 1 tablespoon

  • Castor sugar 1/4 cup

  • Whipped cream 2 cup

  • A few drops yellow food colour

Method

Step 1

Place rasmalai with the flavoured milk in a strainer and let the flavoured milk strain out completely.

Step 2

Put crushed biscuits in a bowl, add butter and mix well. Spread this mixture on the base of a spring form tin. Press and refrigerate till set.

Step 3

Put vegetarian gelatin/carrageenan in a small bowl, add ¼ cup warm water and mix well till fully dissolved.

Step 4

Put yogurt in another bowl. Add castor sugar and whisk well. Add some of the strained flavoured milk and whisk well.

Step 5

Add whipped cream and whisk. Add remaining strained flavoured milk and grate a little lemon rind into it. Whisk again till well blended.

Step 6

Add food colour and whisk. Add dissolved vegetarian gelatin/carrageenan and whisk again till smooth.

Step 7

Pour some of this mixture over the biscuit base in the tin and spread evenly. Top with rasmalai pieces and cover with remaining mixture. Tap a little and refrigerate till set.

Step 8

Serve chilled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.