Servings:

Gulab Jamun Cheesecake

This Gulab Jamun cheesecake is an eggless cheesecake made with cardamom, rose syrup, and saffron, the flavors of Gulab Jamun.

Prep: 20 min
Cook: 90 min
Total: 110 min
Servings: 12
Gulab Jamun Cheesecake

Ingredients

  • Crust
  • 1/2 cup toasted pistachios
  • 32 Parle G Biscuits (or use 8 full graham crackers (about 1 cup crushed))
  • 1/4 tsp ground cardamom
  • 1/8 tsp salt
  • 1 Tbsp granulated sugar
  • 5 Tbsp melted ghee
  • Filling
  • 1/3 cup evaporated milk
  • 1 1/2 Tbsp cornstarch
  • 1/2 cup powdered sugar
  • 1 8 oz package of cream cheese
  • 1 cup ricotta cheese
  • 1 tsp vanilla
  • 1/2 tsp rose water
  • 1/8 tsp salt
  • 1 pinch saffron
  • 1/4 tsp cardamom powder
  • 12 gulab jamun with syrup

Instructions

  2. Grease 7" Springform pan and set aside.
  3. Add pistachios to food processor and grind until coarse
  4. Add the cookies and rest of dry ingredients. Pulse to get an even, coarse texture
  5. Add ghee and pulse to mix well.
  6. Press tightly into the greased springform pan, forming a 2” edge (see video). Refrigerate while you prepare filling or at least 15 minutes.

  8. Preheat oven to 300°F.

  9. 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.
  10. In another small bowl, mix the rose water and saffron. This will bloom the saffron without adding any additional liquid to the recipe.
  11. In another small bowl, smash 4 Gulab Jamun into very small pieces with a fork.
  12. In a large bowl (or stand mixer), beat cream cheese, ricotta cheese and powdered sugar until just combined.
  13. Add cornstarch slurry, vanilla, rose water, salt, saffron, cardamom powder and 4 smashed gulab jamun. Beat until just incorporated.
  14. Transfer filling into crust. Spread evenly using an offset spatula.
  15. Cut the remaining gulab jamun in half, and gently place on top of the cheesecake, cut side down.

  16. 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.

  17. Cool 3 hours on wire rack, then transfer to refrigerator. Chill for at least 4 hours before serving.

  18. Drizzle your reserved gulab jamun syrup over the top before serving.

Nutrition

  • Calories: 315
  • Carbohydrates: 25
  • Protein: 6
  • Fat: 22
  • Saturated Fat: 11
  • Polyunsaturated Fat: 2
  • Monounsaturated Fat: 7
  • Cholesterol: 50
  • Sodium: 237
  • Potassium: 152
  • Fiber: 1
  • Sugar: 15
  • Vitamin A: 423
  • Vitamin C: 0.5
  • Calcium: 112
  • Iron: 1