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Gulab Jamun Cheesecake

Gulab Jamun Cheesecake: A Dreamy Indian Fusion Delight

Gulab Jamun Cheesecake is a unique blend of Indian sweetness and creamy cheesecake delight, perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 8 hours
Total Time 9 hours
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 grams Digestive Biscuits Can substitute with graham crackers.
  • 100 grams Butter Use salted for sweet-salty contrast.
  • 1 teaspoon Cardamom Consider ground cinnamon as an alternate.
For the Cheesecake Filling
  • 400 grams Cream Cheese Opt for ricotta or mascarpone for lighter texture.
  • 200 grams Condensed Milk Coconut cream can be used for dairy-free.
  • 200 ml Heavy Cream Substitute with whipped coconut cream for vegan.
  • 1 pinch Saffron Strands Turmeric can replace for color.
  • 4 pieces Gulab Jamun Ensure they are bite-sized.
  • 2 tablespoons Lemon Juice Vinegar can substitute if needed.
  • 100 grams Powdered Sugar Adjust to your taste preference.
Optional Toppings
  • 50 grams Pistachios Finely chopped for presentation.
  • Edible Rose Petals For garnishing.

Equipment

  • food processor
  • Mixing bowl
  • muffin tin
  • baking dish

Method
 

Step-by-Step Instructions
  1. Prepare saffron milk by soaking saffron strands in warm milk for about 10 minutes.
  2. Coarsely grind the digestive biscuits and cardamom in a food processor. Melt butter and mix it with biscuit crumbs. Press into muffin liners and chill for 20-30 minutes.
  3. Whip the heavy cream until soft peaks form. Fold in the saffron milk until combined.
  4. Beat cream cheese, condensed milk, cornflour, and lemon juice until smooth. Fold in whipped cream and adjust sweetness with powdered sugar.
  5. Drain gulab jamuns and place one on each chilled crust. Pour cheesecake filling over, nearly to the top.
  6. Preheat oven to 160°C (320°F). Bake cheesecakes in a water bath for 30 minutes until set but jiggly. Cool in the oven for 15 minutes.
  7. Chill cheesecakes in the refrigerator for at least 6-8 hours. Garnish with pistachios and rose petals before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 2mgCalcium: 70mgIron: 0.5mg

Notes

Ensure gulab jamuns are well-drained to prevent a soggy base. The cheesecakes should be set with a slight jiggle in the middle. Chill for optimal flavor and texture.

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