Gulab Jamun Cheesecake is a popular fusion dessert that combines the rich, creamy texture of cheesecake with the soft, syrupy sweetness of traditional Indian gulab jamuns. It creatively blends Indian flavors like cardamom, rose water, and saffron with classic cheesecake ingredients, resulting in a sophisticated and indulgent treat.
Ingredients for Gulab Jamun Cheesecake
- Digestive biscuits
- Melted butter
- Cream cheese
- Condensed milk
- Thick cream
- Corn starch
- Gulab jamun
- Gulab jamun syrup
- Cardamom powder
- Rose water or rose essence
- Saffron
- Pistachio slivers
- Rose petals
- Edible silver leaf/varq
Step by step process for Gulab Jamun Cheesecake
Step-1:Biscuit Base Preparation
Crush digestive biscuits into fine crumbs. Place them in a bowl and add melted butter. Mix well until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the base of an 8-inch springform or loose-bottom cake tin to form an even layer about 2–3 mm thick. Bake in a preheated oven at 160°C (320°F) for 5–7 minutes, or simply refrigerate until set if you prefer a no-bake base.
Step-2:Arrange the Gulab Jamuns
Cut gulab jamuns in half if they are large. Arrange the pieces evenly over the biscuit base, placing some along the sides of the tin for a nice visual effect when sliced.
Step-3:Prepare the Cheesecake Filling
Bring cream cheese to room temperature and add it to a mixing bowl. Add sugar and beat together on low speed until smooth and creamy. (Optional: Heat some milk and melt white chocolate in it, then add this to the mixture for extra richness.) Add sour cream, heavy cream, corn starch, saffron, cardamom powder, and rose water. Mix everything together until you get a smooth, lump-free batter.
Step-4:Pour the Filling
Pour the prepared cheesecake mixture over the arranged gulab jamuns and biscuit base. Tap the tin gently on the counter to remove any air bubbles.
Step-5: Bake the Cheesecake
Wrap the outside of the cake tin with foil to prevent water from seeping in. Place the tin in a larger baking tray and pour hot water into the tray to create a water bath (bain-marie). Bake at 160°C (320°F) for about 1 hour. The sides should be set and the center should be slightly wobbly.
Step-6:Cool and Refrigerate
Remove the cake from the oven and let it cool at room temperature for about 1 hour. To prevent cracks, run a sharp knife along the edge of the pan. Cover the cheesecake with plastic wrap and refrigerate overnight (or at least 6 hours) to set completely.
Step-7:Garnish and Serve
Once the cheesecake is set, carefully remove it from the pan. Garnish with chopped pistachios, dried rose petals, edible silver leaf (varq), and extra gulab jamuns if desired. Slice and serve chilled.
