Rasmalai Cheese Cake(Eggless) Recipe

Cooking Directions

• STEP 1.Crush the biscuits and mix them with melted butter to form the base of the cheesecake.
• STEP 2.Press the biscuit mixture into the bottom of a springform pan and refrigerate for 15 minutes.
• STEP 3.In a mixing bowl, beat the cream cheese, condensed milk, cardamom powder, and saffron until smooth.
• STEP 4.Pour the cream cheese mixture over the biscuit base and spread it evenly.
• STEP 5.Arrange pieces of rasmalai on top of the cream cheese mixture.
• STEP 6.Refrigerate the cheesecake for at least 4 hours or overnight to set.
• STEP 7.Serve chilled and enjoy!

Cooking Tips

• Make sure the cream cheese is at room temperature for easy mixing.
• You can use store-bought rasmalai or make your own at home.
• Garnish the cheesecake with chopped pistachios or saffron strands for an extra touch of elegance.

Storage and Serving

• Store the leftover cheesecake in the refrigerator in an airtight container for up to 3 days.
• Serve the rasmalai cheesecake chilled as a dessert for special occasions or as a sweet treat.