Gulab Jamun Cheesecake
This Gulab Jamun cheesecake is an eggless cheesecake made with cardamom, rose syrup, and saffron, the flavors of Gulab Jamun.
Servings: 12
Calories: 315kcal
Ingredients
Crust
- ½ cup toasted pistachios
- 1 cup Parle G Biscuits 32 biscuits; or use the same quantity of graham crackers - 8 full crackers or 32 squares
- ¼ tsp ground cardamom
- ⅛ tsp salt
- 1 Tbsp granulated sugar
- 5 Tbsp melted ghee
Filling
- ⅓ cup evaporated milk
- 1 ½ Tbsp cornstarch
- ½ cup powdered sugar
- 1 8 oz package of cream cheese
- 1 cup ricotta cheese
- 1 tsp vanilla
- ½ tsp rose water
- ⅛ tsp salt
- 1 pinch saffron
- ¼ tsp cardamom powder
- 12 gulab jamun with syrup
Instructions
For the Crust
- Grease 7" Springform pan and set aside.
- Add pistachios to food processor and grind until coarse
- Add the cookies and rest of dry ingredients. Pulse to get an even, coarse texture
- Add ghee and pulse to mix well.
- Press tightly into the greased springform pan, forming a 2” edge (see video). Refrigerate while you prepare filling or at least 15 minutes.
For the Cheesecake
- Preheat oven to 300°F.
- In a small bowl, Make a slurry: add 1 Tbsp of evaporated milk to the cornstarch. Mix well with a fork or whisk, making sure there are no lumps. Add the rest of the evaporated milk.
- In another small bowl, mix the rose water and saffron. This will bloom the saffron without adding any additional liquid to the recipe.
- In another small bowl, smash 4 Gulab Jamun into very small pieces with a fork.
- In a large bowl (or stand mixer), beat cream cheese, ricotta cheese and powdered sugar until just combined.
- Add cornstarch slurry, vanilla, rose water, salt, saffron, cardamom powder and 4 smashed gulab jamun. Beat until just incorporated.
- Transfer filling into crust. Spread evenly using an offset spatula.
- Cut the remaining gulab jamun in half, and gently place on top of the cheesecake, cut side down.
- Put a small pan on the bottom rack of your oven with 1" of water in it (Optional). Place the cheesecake in the middle rack. Bake for 90 minutes, or until the top is slightly jiggly.
- Cool 3 hours on wire rack, then transfer to refrigerator. Chill.
- Drizzle your reserved gulab jamun syrup over the top before serving.
Video
Notes
Placing a pan of warm water in the oven during the baking process adds humidity, ensuring the cheesecake remains moist and achieves a perfect texture.
Nutrition
Calories: 315kcal | Carbohydrates: 25g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 50mg | Sodium: 237mg | Potassium: 152mg | Fiber: 1g | Sugar: 15g | Vitamin A: 423IU | Vitamin C: 0.5mg | Calcium: 112mg | Iron: 1mg