The fact is that I do not follow food trends. However, I always keep an eye out for trends that stick around for a while and transform into real recipes that everyone love. This gulab jamun cheesecake is a great example. Gulab jamuns are a classic, and without a doubt, they are one of the most loved Indian sweets. Pair them with another classic dessert – cheesecakes, and you can create a masterpiece.
What could be better than a cheesecake loaded with gulab jamuns?
So, if you want to create a stunning centerpiece for your next gathering, grab your apron, and join me for another amazing culinary adventure. Start with gulab jamuns. This classic Indian dessert soaked in sugar syrup is totally delicious. You can either make them from scratch or use good quality store bought ones. If you want to make them, don’t forget to check out these recipes for rava (semolina) gulab jamun and bread gulab jamun. Now, the cheesecake part of this gulab jamun cheesecake. Like all no bake cheesecakes, this cake also starts with the basic biscuit-butter base. Crush biscuits, melt butter and combine them to create a wet mixture. A touch of freshly ground cardamom adds another level of flavor. Press this mixture onto the base of a springform pan and refrigerate for about 30 minutes.
The cheesecake layer consists of cream cheese, fresh cream, a touch of cardamom and rose water. The best part about this cheesecake layer? Bits of gulab jamuns folded into the cheesecake mixture. Doesn’t that sound really delicious? Once the cheesecake layer is set, arrange halved gulab jamuns on top. Finally, honey jelly. A simple mixture of water, honey and gelatin. This mixture looks and tastes very similar to the sugar syrup of gulab jamuns. So, in short, the top layer resembles gulab jamuns immersed in sugar syrup. Not only this gulab jamun cheesecake is insanely delicious but also easy to make with very simple recipe instructions. Finish this with chopped nuts, dried rose petals and silver leaves if you like. More cheesecake recipes:
No Bake Mango Cheesecake No Bake Chocolate Cheesecake No Bake Chocolate Mousse Cake Strawberry Lemon Cheesecake Mini Thandai Cheesecake – No Bake Chocolate Cheesecake Cake
Yield: 8 No Bake Gulab Jamun Cheesecake | Video Print No bake gulab jamun cheesecake featuring layers of rose flavored cheesecake, gulab jamuns and honey jelly Prep Time 1 hour Total Time 1 hour Ingredients Base: 125 g Marie biscuits (or graham crackers in US) 70 g butter, melted 1/2 teaspoon ground cardamom (cardamom powder) Cheesecake layer: 1/4 cup water 1 tablespoon gelatin powder 500 g cream cheese, softened 1/2 cup + 1/3 cup granulated (caster) sugar 1/2 teaspoon ground cardamom (cardamom powder) 1 teaspoon rose water 300 ml heavy (thickened) cream 5 gulab jamuns, diced (homemade or store bought) (Recipe link below this recipe) Honey jelly: 9 gulab jamuns, halved 1/4 cup boiling water 1 tablespoon gelatin powder 150 ml water 1/4 cup honey Chopped almonds, pistachios, to decorate Silver leaf, to decorate Instructions Grease and line a 22 cm deep, round springform pan. Set aside.Base:Place biscuits in a food processor and process until fine crumbs. Transfer to a bowl. Add melted butter and cardamom. Press the biscuit mixture onto the base of prepared pan. Refrigerate for 30 minutes.Cheesecake layer:Sprinkle gelatin powder over boiling water in a heatproof jug. Stir until gelatin is dissolved. Set aside to cool.Meanwhile, using an electric mixer, beat cream cheese and 1/2 cup sugar until light and fluffy. Fold in cooled gelatin mixture. Add ground cardamom and rose water. Fold in gently. Set aside.Using an electric mixer, beat cream and 1/3 cup sugar until soft peaks form. Add this to cream cheese mixture. Add diced gulab jamuns and fold in gently. Pour mixture into prepared pan, levelling top with a spatula. Cover. Refrigerate for 4 hours.Honey jelly layer:Arrange halved gulab jamuns, cut side down, on the cheesecake layer. Refrigerate while you make the honey layer.Sprinkle gelatin powder over boiling water in a heatproof bowl. Stir until gelatin is dissolved. Set aside to cool completely.Place water and honey in a bowl. Stir to combine. Add cooled gelatin. Stir to combine. Pour over gulab jamuns. Refrigerate for at least 2 hours or until set.To serve, remove cheesecake from the springform pan and garnish with chopped almonds, pistachios or silver leaves. Nutrition Information Yield 8 Serving Size 1 Amount Per Serving Calories 727Total Fat 52gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 27gCholesterol 92mgSodium 501mgCarbohydrates 57gFiber 2gSugar 44gProtein 13g © Nish Kitchen Cuisine: Indian Fusion / Category: Cakes and Muffins ****Click here to get the recipe for rava (semolina) gulab jamun or bread gulab jamun. You can also use store bought gulab jamuns in this recipe.
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