Gulab Jamun Cheesecake

Gulab jamun cheesecake, a popular Indian fusion dessert, has been coming long! This cheesecake takes inspiration from gulab jamun, a very popular Indian dessert.  How? Well, it has saffron milk added to the cream cheese base, cardamom in the crust, and gulab jamuns baked inside and you can optionally top it with homemade rose whipped cream.

Active time: 25 minutes Bake time: 50 minutes

Set time: 6 hours or overnight

 While I have a few cheesecakes up, Mango Shrikhand Cheesecake and Chikoo Cheesecake, they are both no-bake. I do love no-bake cheesecakes, but there is no doubt a difference in texture to baked cheesecakes.  A baked eggless cheesecake took some time to develop!

If you are a fan of gulab jamun fusion desserts I also have Gulab Jamun Cake, Gulab Jamun Cupcakes, Gulab Jamun Ice Cream and even Gulab Jamun Pancakes!

Why you will love this recipe

• Eggless, vegetarian, and gelatin free
• Easy to make gulab jamun cheesecake recipe!
• Makes a stunning centerpiece on your dessert table at your next special occasion or Diwali party!
• No water bath required

Key Ingredient Notes

Graham crackers: While I used graham crackers feel free to substitute with Parle-G or Marie Biscuits.

Cream cheese: Make sure this is at room temperature!! Otherwise you will get lumps when mixing.

Milk: Whole milk is used.  Note, it is used in parts: 2 tablespoons for the cornstarch slurry and 1 tablespoon to bloom the saffron.

Yogurt: I use Greek yogurt full fat.  This gives a tanginess but since it is Greek yogurt it is thick and won’t add too much water.

Cardamom powder: Added to the crust.  You can optionally also add it to the cheesecake.

Lemon juice: This brightens up cheesecake, don’t skip it!

Whipped cream: The easiest option is to use whipped cream out of a can (seriously). You can use it to make dollops around the cake.

 The 2^nd option is to make a rose whipped cream if you want the rose flavor in the cake. Ingredients needed are rose water or rose essence, heavy whipping cream (heavy cream), and powdered sugar (icing sugar).

Gulab jamuns: Use ready-made gulab jamuns (easily found in the Indian grocery store).  I use Haldiram.  They have structure so they won’t fall apart when being baked and will save you time.  Freshly made gulab jamun tends to be a bit softer.

Rose petals: Rosebuds or rose petals are optional, for decoration.

Springform pan: I used an 8 inch springform pan

Making the Gulab Jamun Cheesecake

Prep

Spray or grease the sides of the springform pan with butter or oil.  Place a cutout circle of parchment paper on the bottom.

Cut gulab jamun into halves

In a small bowl, put 1 tablespoon of milk and a generous pinch of crushed saffron.  Set aside. (Let saffron bloom)

Melt butter (20-second intervals in microwave safe bowl)

Make the crust

Add graham crackers to a food processor to crush them into crumbs.  Add in the melted butter, cardamom powder, and sugar. Give the food processor a few spins to combine the mixture well. Image 1

Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set in the fridge or freezer to set while you work on the cheesecake mixture. Image 2

Make cheesecake batter

Preheat oven to 285F

Add cream cheese to a bowl for a stand mixer or to a large bowl (if using a hand mixer). Stir until smooth. Image #3

In a small bowl, mix cornstarch with two tablespoons of milk.

Add cornstarch mixture, condensed milk, saffron milk, Greek yogurt (or sour cream), and lemon juice to a mixing bowl with cream cheese mixture.  Image #4

Mix to combine until smooth. Image #5

Pour cheesecake batter into the prepped springform pan in parts. I chose to layer in thirds.  So, a third of the cheesecake mixture is on the bottom. Image 6

Topped with a layer of gulab jamuns (spread apart). Image 7

Topped with another third of the batter.  More small pieces of gulab jamun on top. Finally, the remaining batter tops off the pan. Image 8

Smooth the top layer of batter. Image 9

Place the springform pan with the mixture on a baking tray (cookie sheet).  Place cookie sheet with pan in the preheated oven to bake in the center rack of the oven. Image 10

You will notice the cake slightly puffs up once baked. There is a very little bit of jiggle when done. Image 11

Prop oven door slightly open with a rolling pin or a cloth for 15-20 minutes.

Take out of the oven and run a flat, thin knife around the inside of the pan.  This will help release the crust from the cheesecake pan later.

Place back in the oven (propped open) or on the countertop for at least 2-3 hours until it reaches room temperature.  Once room temperature you can continue to let it set for 4-6 hours in the fridge.

Once set, release from pan and slice and serve.

Pro Tips:

Use room temperature ingredients for gulab jamun cheesecake.

Let it come to room temperature in the oven – crack it open by putting a velan (rolling pin) or towel. This helps prevent cracks.

After about 15 minutes of it done being baking, take it out of the oven.  Use a flat, thin knife to run around the inside edge of the springform pan.  This will help release the crust from the edge and prevent cracking later.

Try this one out, it will be great for a special occasion and leave me a review or find me on Instagram @some_indian_girl and let me know!