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Gulab Jamun Cheesecake, The Perfect Fusion Dessert For Your Diwali Party
The Gulab Jamun Cheesecake combines rich, creamy textures with the sweet, syrupy flavours of traditional Indian dessert, creating a fusion treat perfect for your Diwali celebrations.
Updated Nov 1, 2024, 03:14 PM IST
Gulab Jamun Cheesecake, The Perfect Fusion Dessert For Your Diwali Party
Diwali is a time for joy, festivity and all things sweet. And when it comes to desserts, few are as widely adored as the classic Gulab Jamun. Warm and sugar-coated, these little delights have earned a place of pride on every Diwali table. But if you’re looking for a recipe that will amaze your guests with its creativity and outstanding flavour, then a Gulab Jamun Cheesecake is the way to go.
With the classic sweet spiced flavours of Gulab Jamun paired with the creamy taste of Britannia The Laughing Cow Cream Cheese, this fusion dessert is the best of East and West with two beloved creations. While it looks impressive and will win hearts with its unique flavours, it’s surprisingly easy to put together at home.
Gulab Jamun Cheesecake Recipe
Prep Time: 30 minutes, Cooking Time: 90 minutes Cooling and Chilling Time: 7 hours
Gulab Jamun Cheesecake
A perfect fusion of east and west, this innovative desi dessert is perfect for your Diwali celebrations.
Ingredients
| Quantity | Ingredients |
| For The Filling | |
| 1/2 cup | Evaporated milk |
| 180 gms | Britannia The Laughing Cow Cream Cheese |
| 1 1/2 tbsp | Cornstarch |
| 1/2 cup | Powdered sugar |
| 1 tsp | Vanilla extract |
| 1/2 tsp | Rose water |
| 1/4 tsp | Salt |
| 1 pinch | Saffron |
| 1/4 tsp | Cardamom powder |
| 12 | Gulab jamun with syrup |
| For The Crust | |
| 1/2 cup | Toasted pistachios |
| 1 cup | Graham crackersor biscuits, crushed |
| 1/2 tsp | Cardamom powder |
| 1/2 tsp | Salt |
| 1 tbsp | Sugar |
| 5 tbsp | Ghee |
Method
- Grease a springform pan and set aside.
- In a food processor, grind the toasted pistachios until coarse. Add the biscuits, cardamom, salt, and sugar. Pulse until you achieve an even, coarse texture. Add melted ghee and pulse again until well combined.
- Press the mixture tightly into the greased springform pan, forming a 2-inch edge. Refrigerate for at least 15 minutes while you prepare the filling.
- Preheat your oven to 150°C.
- In a small bowl, mix 1 tbsp evaporated milk with the cornstarch to form a slurry, ensuring there are no lumps. Add the remaining evaporated milk and mix well.
- In another small bowl, combine the rose water and saffron to bloom the saffron.
- In a third bowl, mash 4 gulab jamuns with a fork until they form small pieces.
- In a large bowl or stand mixer, beat the Britannia The Laughing Cow Cream Cheese, and powdered sugar until just combined.
- Add the cornstarch slurry, vanilla, rose water mixture, salt, saffron, cardamom, and the mashed gulab jamuns. Mix until fully incorporated.
- Pour the filling into the prepared crust and spread it evenly with an offset spatula.
- Cut the remaining gulab jamuns in half and place them gently on top of the cheesecake, cut side down.
- Place the cheesecake on the middle rack and bake for 90 minutes, or until the top is slightly jiggly.
- Allow the cheesecake to cool on a wire rack for 3 hours, then transfer it to the fridge to chill for at least 4 hours.
- Before serving, drizzle the reserved gulab jamun syrup over the top. Enjoy!
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