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Creamy Ras Malai Cheesecake


1 h 50 mins    Cakes If you're a fan of rich, creamy desserts with a twist, this easy Ras Malai Cheesecake is the perfect blend of tradition and indulgence. Inspired by the classic Indian dessert, this cheesecake combines the delicate flavors of saffron and cardamom-infused cream with the smooth, velvety texture of a baked cheesecake. It's a decadent fusion that melts in your mouth, offering a heavenly bite of creamy, spiced goodness. Perfect for special occasions or whenever you’re craving something unique! This is my favourite dessert invention and trust me when I say, it will impress! Servings: 1 cheesecake Prep: 30 minutes Bake: 78 minutes Inactive time: 10 hours Contains: Dairy, Gluten Free from: Meat, Seafood


Ras Malai Cheesecake

Ingredients

Cream Ingredients

  • 2 cups whipping cream

  • 5 saffron threads

  • 1 cup sugar

  • 1 teaspoon crushed cardamom

  • 1 teaspoon rose essence (optional)

Crust Ingredients

  • 1 1/2 cups (180g) graham cracker crumbs

  • 1/4 cup sugar

  • 5 tablespoons (100g) melted butter

  • 1 tablespoon crushed cardamom

  • 1 tablespoon finely chopped pistachios

Filling Ingredients

  • 900 grams cream cheese (at room temperature)

  • 1 cup (300g) granulated sugar

  • 1 tablespoon vanilla extract

  • 1/2 teaspoon salt

  • 3 large eggs + 1 egg yolk (at room temperature)*

  • 1/2 cup cooled cream (as prepared above)

  • 1 teaspoon crushed cardamom

  • 1 teaspoon crushed pistachios (for garnish)

Method

Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by wrapping the bottom and sides tightly with aluminum foil to prevent water leakage when placed in the water bath. Grease the inside of the pan with cooking spray or oil.


Prepare the cream mixture:

In a saucepan over medium-low heat, stir the cream and sugar until the sugar dissolves, about 5 minutes. Remove from heat, then stir in the saffron, cardamom, and rose essence (if using). Set aside in a bowl. If the sugar hasn’t dissolved by 5 minutes, remove from the stove and continue stirring; make sure the cream stays warm but not too hot. Transfer the cream to a bowl and refrigerate to cool.


Prepare the crust:

Combine the crust ingredients in a bowl, then press the mixture firmly into the bottom of the springform pan. Bake for 8 minutes on the middle oven rack (no water bath yet), then set aside to cool.


Make the filling:

Using a hand mixer or stand mixer with a paddle attachment, beat the cream cheese until smooth, about 2 minutes. Scrape down the sides of the bowl, add the sugar, vanilla, cardamom and salt, and beat for another minute. Scrape down again.


Add the eggs and cream:

Add eggs one at a time, beating after each addition. Scrape the bowl once more and mix in the cream until fully combined.


Bake the cheesecake:

Pour the filling into the springform pan. Place a roasting pan in the oven and fill it with boiling water (about 2 inches deep). Carefully set the springform pan in the water bath. Bake for 70 minutes, then turn off the oven and let the cheesecake sit inside for another 90 minutes. Remove from the oven and allow it to cool. Cover the cheesecake tightly with foil and refrigerate overnight.


Garnish and serve:

Whip 1 cup of the prepared cream until soft peaks form. Pipe or dollop it onto the cheesecake, then sprinkle with crushed pistachios. Before serving, drizzle 2 teaspoons of the remaining cream mixture over each slice. Indulge and enjoy, happy baking! *Alberta Egg Farmers work with farming families across the province to ensure great quality eggs so wherever you get the eggs from, you're in good hands! Don't forget to leave a review! Follow me on Instagram (the_house_of_taste_ca) and if you have any more questions or need help with your cooking adventures, feel free to ask.


More for the eyes...


Ras Malai Cheesecake

Ras Malai Cheesecake

Ras Malai Cheesecake

Ras Malai Cheesecake

Ras Malai Cheesecake

Ras Malai Cheesecake


Ras Malai Cheesecake

Ras Malai Cheesecake

Ras Malai Cheesecake

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