Baked Rosogolla Cheesecake (Eggless)

If you've ever tried making a cheesecake and ended up with something more like a puddle of gelatinous goo than the delicious treat that you were craving, it's time to try something new.

The history of cheesecake and rosogolla, two desserts that have long been enjoyed by people around the world, is one of friendship and sharing.

Cheesecake is a dessert that has been around for centuries. It is made with cheese, eggs, and cream or milk. The dish originated in Italy, where it was first known as a "cheese-cake." In ancient Rome, it was considered a luxury food and was served only to wealthy patrons.

Rosogolla is a famous Indian dessert that originated in the northern part of India. The word "rosogolla" means "rose-colored" or "pink." The dessert is made by boiling down milk and adding it to shredded coconut, then mixing in sugar and other ingredients, like cardamom or rose water. You can then top your rosogolla with rose syrup (made from rose petals) or even yogurt. Rosogollas are often served at weddings and other special events.

Materials

Ingredients for Rosogolla

1. 1 Liter Milk
2. 100ml Vinegar
3. Cornstarch 2 tbsp
4. Pinch of baking soda
5. 1 tea spoon baking powder.
6. Sugar Syrup
7. 1 tbsp of white floor and water puree

Ingredients for Cheesecake

1. Biscuit Powder (homemade powdered in grinder)
2. 3tbsp melted butter
3. 300g Cream cheese
4. 1/2 Cup Powdered Sugar
5. 180ml Condensed milk
6. 100g fresh cream
7. Half lime juice
8. Lemon zest
9. 1 tbsp Cornstarch
10. 1 tbsp thick curd
11. 3-4 Drops of vanilla essence (optional)
12. Food color (optional)
13. Cheesecake mould 4" - https://amzn.to/3I2rYX7

For Garnishing

1. Chopped dried pistachios and rose petals

• Boil the milk.
• Mix the vinegar.
• Strain the cottage cheese (chenna) and rinse it with fresh water.
• Strain the water in a strainer for 4–5 hours.
• After 5 hours of straining water, mix the cottage cheese, cornstarch, baking powder, and baking soda, and start rubbing the mixture till you get a smooth texture.

• With your hands, form small balls.(Dust your palm with some cornstarch.)
• Boil 500 mL of water, mix 1 cup sugar with 3–4 cardamom pods, and make the sugar syrup. Now release the cottage cheese balls into the boiling syrup and add a mix of 1 tablespoon of white rice and water puree to it.
• After 15 minutes, place the cottage cheese balls in a bowl. Our rosogolla is ready.

• At home, I made about 2 cups of biscuit powder by grinding about 15 biscuits.
• Mix the melted butter with the biscuit powder and make a paste.
• *Spread the biscuit-butter mixture evenly in a 7-8 inch cheesecake mold.
• Bake for 10 minutes in a preheated convection oven (160-170 degrees).
• Bring it to room temperature for 15-20 minutes, and then freeze it for 10-15 minutes.
• Now, in a bowl, mix the rest of the cheesecake ingredients and whisk them for 4-5 minutes using an electric whisk. (It takes about 10 minutes to whisk with your hands.)
• Pour the mixture in the cheesecake mould over the biscuit layer. Tap the mould so that the mixture settles evenly.
• Now squeeze the syrup from the rosogollas and place them on the cheesecake mixture.

*Tips: To demold the cheesecake easily from the bottom, turn the bottom tray in the mould upside down.

• Garnished with dried rose petals and crumbled pistachios, as well as a few drops of copper liquid food colour diluted in 20 ml of water.
• Now put some water on a baking tray and place the cheesecake mould container on it; now it's ready for baking.
• Now bake it at 160 degrees for 30 to 40 minutes.
• After the baking is completed, take it out and use a knife to cut the sides of the cake to detach it from the inner mold.
• Keep for 1 hour at room temperature, and then refrigerate for 4-5 hours.
• Then demold, garnish some more, and slice.

• This batch was baked without the garnish. And the result looked different but tasted the same. Personally, I preferred the garnished version because it was more dramatic and catchy.

I really enjoyed making this Rosogolla Cheesecake. The flavor is spectacular, and the result is a lovely fusion of traditional Indian flavors with a sweet dessert. It's a treat for anyone who loves sweets!

The flavor has a tangy but sweet taste. It is soft and spongy, with a mild cardamon flavor.

If you're looking for a dessert that's both delicious and easy to make, look no further than baked rosogolla cheesecake. It's the perfect treat for any occasion—whether it's Mother's Day or your next dinner party. This recipe will impress your guests with its unique taste and impressive presentation.