Gulab Jamun Cheesecake

Gulab Jamun Cheesecake

 

Most delicious of flavours combination, an ultra creamy, smooth and chilled baked cheesecake is exactly what hot summer days call for.
This is a fusion cheesecake in which I have tried to make the filling by mixing the two most loved flavours from two different cuisines;  one is the NewYork cheesecake and the second is the most favourite sweet of all Indians, the Gulab Jamun. Both the desserts are milk based and have melt in mouth consistency.
In fact, when u cut the cheesecake, the gulab jamuns come as a surprise to you

 

And these moist, creamy and luscious 2 fillings rest on a biscuit crust and everything come together in a snap
This preparation of mine is a baked one. I have baked this cheesecake with water bath technique and so that it is creamy n moist. This baked version can be refrigerated for 4 to 5 days without spoiling the flavours. You can bake this cheesecake one day ahead when your guests are coming

 

Digestive biscuits – 2 packs or 20 nos.
Melted butter – 4 tbsp

 

 

Cream cheese – 2 packs or 400 gms
Low fat cream – 100 gms
Hung curd or yogurt – 100 gms
Medium sized gulab jamuns (without syrup) – 12 Nos.
Caster sugar – 2 tbsp
Whole eggs – 4 nos.
Cornstarch – 2 tbsp
Thinly chopped almonds and pistachio for topping
A few rose petals for garnishing

Tools and moulds required

1- Cheesecake springform mould – 1 no .20×7″

3 – Electric beater
4 – Aluminium sheets to cover the mould – 2 nos.

1- cover the springform cheesecake mould with 2 sheets of aluminium foil to avoid the crust from spoiling during water bath baking
2-  crush digestive biscuits in a plastic bag with the help of a rolling pin to the grainy consistency
3- whisk cream cheese, caster sugar, eggs and heavy cream till smooth-creamy mix with the help of an electric whisk

Mix  melted butter with biscuit crumbs and set at the bottom and 2 inches up the sides of the prepared cake mould
Press it well with the help of a wooden spatula to set evenly

 

Refrigerate this for 10 minutes to set the crust firmly
Now place all the gulab jamuns on the crust

 

Pour cream cheese filling over crust
This will cover and hide Gulab Jamuns

 

Place the cake mould in a baking dish
Pour some hot water into the baking dish

 

Place this tray with cake mould into the oven and bake for 80 minutes

Bake for first 40 minutes at 170℃.Then reduce the temperature to 140℃ to bake for another 40 minutes

 

When baked, let it cool completely and bring to room temperature

It will wobble in the centre but no need to worry. It will set in the refrigerator

 

Refrigerate the cake for 6 hours or overnight
Delicious, moist and super creamy gulab jamun cheesecake is ready to serve your guests
Garnish this with some chopped nuts and rose petals

Notes -:

* The biscuit crust should be thick and a little higher with the walls of mould otherwise the cheesecake will collapse while cutting because the filling is quite heavy with all the ingredients

* This cheesecake can be baked without water bath also at the same temperature mentioned above