Gulab Jamun Cheesecake

Gulab jamun is a very popular Indian dessert, a milk doughnut dipped in syrup. When you combine the flavor of gulab jamun with the cheesecake base, you get gulab jamun cheesecake instead of just stuffing a few slices of gulab jamun into the cheesecake mixture.

Ingredients For Making Eggless Gulab Jamun Cheesecake

For The Crust

Cookies/biscuits- I have used Good Day Biscuits. Use any salty biscuits, graham crackers, biscoff or digestive biscuits of your choice.

Melted butter- To measure the butter after the measurement, I used salted butter.

Prepare Cheesecake

Full-fat cheese- do does not use skim, skim, 2% fat, or cream cheese. It should be full fat.

Sour Cream- Use full-fat sour cream instead of light sour cream.

Sugar- Use regular granulated sugar instead of candy, we use universal raw sugar, so I used this sugar here.

Heavy cream- Use heavy cream or heavy whipped cream, also called double cream in some countries. Do not use Galactus or evaporated milk.

Starch- This is an important ingredient that can help bond egg-free cheesecakes. Use potato starch or corn starch/cornflour. You can also use all-purpose flour, such as white flour.

Seasoning- For this Gulab Jamun cheesecake, I used saffron and cardamom instead of vanilla.

Gulab Jamuns- I used Haldiram Gulab Jamuns purchased in the store to make this cheesecake because it is strong enough to hold the shape. If you plan to make Gulab Jamun at home, make sure it is not too soft or too wet. Khoya Gulab Jamun will do better here.

Time Tip For CHEESECAKE Desert

  • Cheesecake is one of the desserts that can be put together within a few minutes of your active time but takes time to solidify.
  • All ingredients should be at or near room temperature to ensure that the cheesecake will not crack after baking. Therefore, depending on the weather, take the ingredients out of the refrigerator for at least one to two hours.
  • Cheesecake needs to sit in the refrigerator for at least 6 hours to harden. I like to leave it overnight, so plan ahead.
  • I find that delicious cheesecake tastes best after 2-3 days of baking, so this is a great choice for dessert preparation.

A Step-by-Step Method for Making Gulab Jamun Cheesecake at Home

  1. Place Gulab Jamun on a mesh filter to drain the excess syrup.
  2. If necessary, place the base on the side of the 6-inch cheesecake pan (this will ensure easy and smooth removal in the future)
  3. Using a food processor, beat the biscuits with a whisk until they have a sand-like consistency
  4. Add butter and mix several times until combined.
  5. Add this mixture to the bottom of the pan.
  6. Tap it with your fingers or the bottom of a small bowl to make sure it is evenly distributed.
  7. Put the pan in the refrigerator for 10-15 minutes until it settles.
  8. In the meantime, prepare the cheesecake mixture.
  9. Clean the food processor with a paper towel.
  10. Now add the cream cheese slices.
  11. Add sugar and beat until smooth.
  12. Open the lid, add the remaining ingredients, and then close the lid.
  13. Stir the mixture several times until it becomes smooth and creamy.
  14. Remove the tray from the refrigerator.
  15. Add some mixture to the pan and arrange the gulab jamun in a circle.
  16. Fill the pan with the remaining mixture.
  17. Place the pan on a square piece of foil and wrap it roughly on the pan.
  18. This will ensure that no water seeps into the pot.
  19. Also, cover the top of the pan with aluminum foil.
  20. Place the pan on the stand or use aluminum or silicon wire for easy removal.
  21. Put the lid on the Instant Pot and turn the knob to the sealed position.
  22. Choose manual high pressure for 35 minutes.
  23. Then release the normal pressure.

Important Tips to Remember

  • All ingredients should be close to room temperature, so plan ahead and take them out of the refrigerator at least 1 hour in advance.
  • Don’t use paddles or excessive stirring, we don’t want to fill it with air.
  • Cool down the base for at least 10 minutes in the refrigerator instead of in the freezer.
  • It is important to let the cheesecake cool completely at room temperature before transferring it to the refrigerator, as this will prevent any cracks from forming on the surface.
  • In order to be clean and tidy, wipe the knife every time you cut the cheesecake.

You Don’t Have a Food Processor Then Follow This Method

Make The Crust

  • Mix the biscuits/biscuits/cookies in a spice grinder or blender.
  • Or put the biscuits in a ziplock bag and crush them with the rolling pin used for roasting.
  • Put the crushed biscuits in a bowl and stir with the melted butter. Use a spoon or fingers to mix well.

Make The Batter

  • Use an electric hand mixer or a stand mixer with a mixer attachment to make the cheesecake mix.
  • Please note-do not use a wire whisk to make the batter.

You Don’t have an Instant Pot, This is What you have to do

  1. Follow the recipe shown until the pan is filled with the mixture and covered.
  2. Heat the oven to 350 degrees Fahrenheit.
  3. Fill the middle of another wide and deep pan with water, and place the pulsating mold in the center of the large pan. The water level should not exceed half of the cheesecake tray.
  4. Bake at 350°F for about 20 minutes, then reduce the temperature to 325°F and bake for 25-30 minutes (depending on the oven).
  5. Put on oven gloves and shake the pan to inspect the cheesecake. The cheesecake should be shaking in the middle at this time, not like a batter. If you suspect the mixture is sticky, bake it for 5 minutes.
  6. Don’t brown the surface of the cheesecake too much, just slightly brown the edges. Remember, the cheesecake will be firmer when it cools, and firmer when it cools.
  7. Now turn off the oven but do not remove the cheesecake, place it in the closed oven for another 20 minutes, then remove the tray from the oven and remove the tin lid from the top.
  8. Let it cool completely at room temperature.
  9. After cooling completely, transfer the pan to the refrigerator to cool for at least 6 hours, preferably overnight before serving.

Leave a Comment

Your email address will not be published. Required fields are marked *