Instructions

Preparing the Base:

1. Crush the Biscuits:

• Place the digestivebiscuits in a food processor and blend until they form fine crumbs.Alternatively, place them in a sealed bag and crush with a rolling pin.

2. Mix with Butter:

• In a mixing bowl, combinethe crushed biscuits with the melted butter until well combined.

3. Form the Base:

• Press the mixture into thebottom of a 9-inch springform pan to form an even layer. Use the back of aspoon to smooth it out. Refrigerate while you prepare the filling.

Preparing the Filling:

4. Preheat the Oven:

• Preheat your oven to 325°F(160°C).

5. Mix the Cream Cheese and Sugar:

• In a large mixing bowl,beat the cream cheese and granulated sugar until smooth and creamy.

6. Add the Eggs and Flavors:

• Add the eggs one at a time,beating well after each addition. Mix in the heavy cream, vanilla extract,cardamom powder, and rose water until fully combined.

7. Fold in the Gulab Jamuns:

• Gently fold in the halvedgulab jamuns into the cheesecake batter.

Baking the Cheesecake:

8. Pour the Filling:

• Pour the cheesecake fillingover the prepared base in the springform pan. Smooth the top with a spatula.

9. Bake:

• Place the springform pan ona baking sheet and bake in the preheated oven for 55-60 minutes, or until thecheesecake is set but still slightly jiggly in the center.

10. Cool:

• Turn off the oven and letthe cheesecake cool in the oven with the door slightly open for about an hour.Then, transfer to a refrigerator to chill for at least 4 hours or overnight.

Adding the Topping:

11. Arrange Gulab Jamuns:

• Once the cheesecake isfully chilled, arrange the whole gulab jamuns on top of the cheesecake.

12. Add Syrup:

Drizzle 2 tablespoons ofgulab jamun syrup over the top for extra flavor.

Serving:

13. Garnish:

• Optional: Sprinkle withchopped pistachios and edible rose petals for a decorative touch.

14. Serve:

• Slice the cheesecake andserve chilled. Enjoy the unique fusion of flavors!