Left over kaju katli and rasbhari cheesecake Recipe

Cooking Directions

• STEP 1.Start by crumbling the leftover Kaju Katli into small pieces.
• STEP 2.Prepare the crust for the cheesecake by combining crushed biscuits and melted butter. Press the mixture into the bottom of a springform pan.
• STEP 3.In a separate bowl, beat cream cheese, sugar, and vanilla extract until smooth. Fold in the crumbled Kaju Katli.
• STEP 4.Pour the cheesecake mixture over the crust and smooth the top with a spatula.
• STEP 5.Refrigerate the cheesecake for at least 4 hours or overnight to set.
• STEP 6.Before serving, prepare the Rasbhari topping by blending fresh Rasbhari with sugar until smooth.
• STEP 7.Pour the Rasbhari sauce over the chilled cheesecake and garnish with some crushed Kaju Katli.
• STEP 8.Slice and serve the leftover Kaju Katli and Rasbhari Cheesecake chilled.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to crumble the Kaju Katli into small pieces to evenly distribute the flavor throughout the cheesecake.
• For the crust, you can use any type of biscuits like digestive biscuits or graham crackers.
• If you don't have fresh Rasbhari, you can use canned Rasbhari or substitute with any other tangy fruit like strawberries or raspberries.
• To easily remove the cheesecake from the springform pan, run a knife around the edges before releasing the sides.
• For a richer flavor, you can add a tablespoon of melted ghee (clarified butter) to the cheesecake mixture.

Storage and Serving

• Leftover Kaju Katli and Rasbhari Cheesecake should be stored in an airtight container in the refrigerator.
• Serve the cheesecake chilled for the best taste and texture.
• Garnish with additional crushed Kaju Katli and fresh Rasbhari before serving for an extra touch of flavor and presentation.