How to make Gulab Jamun Cheesecake -

Freshly made cheesecake stuffed with mini gulab jamuns. A must try dessert recipe

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mini gulab jamuns, Digestive biscuits (डायजेस्टिव बिस्किट )

Cuisine : Fusion

Course : Desserts


Gulab Jamun Cheesecake

Gulab Jamun Cheesecake Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 3.30-4 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Gulab Jamun Cheesecake Recipe

  • Mini gulab jamuns 40-44 + to garnish

  • Digestive biscuits 15-20

  • Cream cheese 1 cup

  • Gelatin 15 grams

  • Whipped cream 2 cups

  • Rose syrup 1 tablespoon

  • Castor sugar 1 tablespoon

  • Butter melted 1/4 cup

  • Dried rose petals crushed to garnish

Method

Step 1

Preheat oven to 180° C.

Step 2

Take gelatin in a bowl, add some lukewarm water, mix and set aside to bloom.

Step 3

Take cream cheese in a bowl and smoothen it with a wooden ladle. Add whipped cream, little by little, and fold in well.

Step 4

Add rose syrup and mix well. Add castor sugar and mix again. Add bloomed gelatin and mix.

Step 5

Crush the biscuits to a coarse powder and transfer into another bowl. Add melted butter and mix well. Spread this mixture in a spring form baking tin, press lightly and level the surface.

Step 6

Keep the tin the preheated oven and bake for 6-8 minutes.

Step 7

Spread half the gulab jamuns over the baked base and top with half the cream cheese mixture. Repeat the process with the remaining gulab jamuns and cream cheese mixture. Garnish with crushed rose petals and refrigerate till set.Spread half the gulab jamuns over the baked base and top with half the cream cheese mixture.

Step 8

Repeat the process with the remaining gulab jamuns and cream cheese mixture. Garnish with crushed rose petals and refrigerate till set.

Step 9

Loosen the sides with a knife and demould onto a plate, cut into wedges, place each wedge on a serving plate, garnish each wedge with gulab jamun and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.