Blueberry n Rasgulla Cheesecake with Hazelnuts Recipe - Fusion Diwali

Cooking.Shooking's picture

Oct. 19, 2014

Small Bengali Rasgullas, or in other words Small Cottage Cheese Balls boiled in sugar syrup, The classic Indian Sweet Fusionified.. Today, I'm going to show you how to make a Blueberry n Rasgulla Cheesecake with Hazelnuts in our Fusion Diwali Series of Recipes.. Everyone looks for something different to make for Diwali, so here it is my, Easy to Make, Egg-Free, No-Bake, and all you need is 30 minutes to make.. Just mix and set! ENJOY!

Ingredients

Biscuits 120 Gram
Melted butter 75 Milliliter
Cream cheese 200 Gram
Condensed milk 200 Milliliter
Agar agar 10 Gram (China grass)
Blueberries 3 Tablespoon (if dried, hence soaked overnight in ½ cup water)
Hazelnut 3 Tablespoon
Mini rasgullas 25 Small (25

Directions

MAKING

Start by taking the biscuits and crush them until they resemble bread crumbs. Slowly pour in the melted butter and mix until it feels like wet sand.

Transfer the biscuit and butter mix to a 9" Spring Form Cake Tin and press down using a glass until its flat and smooth. Refrigerate.

Soak the agar agar in ⅓ cup of water for 15 minutes.

Whip the whipping cream until stiff peaks.

In a mixing bowl, add the cream cheese and powder sugar. Whip it well until creamy and smooth.

Take a pan and heat it up in low flame, add the soaked agar agar and cook it until it is well dissolved and no traces are seen.

Warm the condensed milk in a pan, Once the agar is dissolved, add the agar mix to the hot condensed milk. Stir well and cook for 2 mins. Let it cool down a little bit.

Once the condensed milk and agar mix is hot but not boiling, pour it over the cream cheese mix and whisk well. You can sieve the condensed milk mix into the cream cheese mix rather than just pouring, but its optional.

Add the berries and hazelnuts and mix well. You can also add a little bit of the soaked berry water for more flavor and color.

Now add the whipped cream and rasgullas. Fold it well, do not mix it vigorously.

Add the cheesecake mix to the cake tin and spread it well. Refrigerate overnight or for 10-12 hours and serve.

SERVING

For Serving, Run a small knife over the edge of the cake tin to separate the cake from the tin. And open the tin. Decorate as you wish and enjoy!

 

NOTES

I decorated the cake with soaked berries, whipped cream, rasgullas, hazelnuts, blueberry syrup and a sprig of mint. For the blueberry syrup, add 2 tsp of sugar to the blueberry water (the one we had soaked berries in) and reduced it by cooking till it was thick and used it after it cooled.

Recipe Summary

Difficulty Level: Medium
Servings: 10

Nutrition Facts

Serving size

Calories 325Calories from Fat 173

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol

Sodium 227 mg9.46%

Total Carbohydrates 32 g10.7%

Dietary Fiber %

Sugars 23 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet