PULSE Recipes Gulab Jamun Cheesecake

Gulab Jamun Cheesecake

2015 Dec 22

Simply Cook Looking by Azma

Everyone loves a great cheesecake and we thought we’d tried it all…but who knew? Party favorite and a real stand out of the crowd dessert this jolly season could be…wait for it…. Gulab Jamun Cheesecake! Creamy, rich, and surprisingly not overly sweet with hints of tangy lemon running through this is worth every Christmas Calorie 😉
Crushed Digestives
Pinch Salt
Cream Cheese-200g
Greek Yogurt-30g
Icing Sugar-70g
Egg Yolks-2
pinch of salt
Rose Essence-few drops
Lemon Juice- 1/8
Gulab Jamuns-cut in halves
First assemble base on baking paper. Pour melted butter over crushed digestives and salt. Mix well and press into baking tin.
Next in a bowl add cream cheese, greek yogurt, salt and icing sugar. Mix well with mixer on medium speed. Next add egg yolks and egg. Mix well. Lastly add few drops rose essence and squeezes of lemon juice. Last gentle mix through. Do not overmix this middle part.
Lastly cut homemade or readymade Gulab Jams into halves and place randomly all over the base. As many as you like, but not too much to collapse the cheesecake and make it overly heavy.
Finally pour the creamy mix over the Gulab Jamuns and base. Bake at 175’c for 30 minutes. Once done it will have a small wobble in the middle. Leave it out at room temperature and then once it has cooled decorate and place inside refrigerator overnight to completely set. Cut into triangles and serve with some frozen sugar syrup and pistachio slivers around. A black plate gives this beautiful yellow Gulab Jamun Cheesecake a very fine dining look 🙂


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