Gulab Jamun Cheesecake
A luxurious fusion dessert combining the rich creaminess of traditional cheesecake with the fragrant sweetness of Indian gulab jamun syrup and spiced dough balls, creating a decadent treat with a unique cultural twist.
Get the Best Experience
Available on iOS and Android. Download now and enjoy exclusive app-only deals
Ingredients
- 12 piecesGulab jamun (store-bought or homemade)
- 450 gramsCream cheese
room temperature
- 150 gramsGranulated sugar
- 120 gramsSour cream
- 120 mlHeavy cream
- 20 gramsAll-purpose flour
- 1 teaspoonVanilla extract
- 1 teaspoonCardamom powder
- 0 ½ teaspoonGinger powder
- 200 gramsBiscuit base (graham crackers or digestive biscuits)
crushed
- 100 gramsUnsalted butter
melted
- 3 tablespoonsRose syrup
- 100 mlWarm water
for syrup soak
Instructions
Preheat your oven to 160°C (320°F). Prepare a 9-inch springform pan by greasing it lightly.
Make the crust: Mix the crushed biscuit base with melted butter until fully combined and press this mixture firmly into the bottom of the springform pan. Chill in the fridge while preparing the filling.
Prepare the gulab jamun syrup soak: In a small bowl, mix rose syrup and warm water. Set aside.
Slice half of the gulab jamuns into halves and gently soak them in the rose syrup mixture for about 5 minutes, allowing them to absorb the flavor.
In a large mixing bowl, beat the cream cheese and granulated sugar together until creamy and smooth using an electric mixer.
Add sour cream, heavy cream, vanilla extract, cardamom powder, and ginger powder. Continue to beat until everything is well incorporated and the mixture is smooth.
Add the all-purpose flour and gently fold it into the mixture to help stabilize the batter.
Pour half of the cheesecake batter over the prepared biscuit crust in the springform pan.
Arrange the soaked and halved gulab jamuns evenly over the batter in a single layer.
Top with the remaining cheesecake batter and smooth the surface with a spatula.
Bake the cheesecake in the preheated oven for about 50-60 minutes or until the edges are set, but the center still slightly jiggles when gently shaken.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours or overnight for best results.
Before serving, garnish with the remaining whole gulab jamuns on top for decoration and additional rose syrup drizzle if desired.
