Gulab Jamun Cheesecake
Gulab Jamun Cheesecake is a decadent fusion dessert that combines the rich, syrupy sweetness of traditional gulab jamun with the creamy, tangy layers of cheesecake. This innovative treat marries two beloved desserts, offering a unique blend of textures and flavors that is both indulgent and memorable. Perfect for special occasions, it provides a delightful twist on classic favorites.
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Servings: 12
Calories: 420kcal
Ingredients
Ingredients
For the Cheesecake Base:
- 200 grams Digestive biscuits (about 20 biscuits)
- 100 grams Unsalted butter, melted
For the Cheesecake Filling:
- 600 grams Cream cheese, softened
- 200 grams Granulated sugar
- 200 ml Heavy cream
- 3 large eggs
- 1 tsp Vanilla extract
- 1 tsp Cardamom powder
- 1 tsp Rose water (optional)
- 10 - 12 Gulab jamuns, halved (store-bought orhomemade)
For the Gulab Jamun Topping:
- 8 - 10 Gulab jamuns, whole
- 2 tbsp Syrup from gulab jamuns
Optional Garnishes:
- Chopped pistachios
- Edible rose petals
Instructions
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!
Nutrition
Calories: 420kcal | Carbohydrates: 38g | Protein: 7g | Fat: 26g | Cholesterol: 110mg | Sodium: 260mg | Potassium: 4mg | Fiber: 1g | Sugar: 28g | Calcium: 10mg | Iron: 6mg