Gulab Jamun Cheesecake
A fusion dessert featuring a creamy saffron-cardamom cheesecake layered with soft, syrup-soaked gulab jamuns on a biscuit crust.
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Ingredients
- 200 grams Digestive biscuits
- 100 grams Unsalted butter, melted
- 500 grams Cream cheese, softened
- 3/4 cup Granulated sugar
- 1/2 cup Greek yogurt or sour cream
- 2 pieces Large eggs
- 1 teaspoon Cardamom powder
- 10 strands Saffron strands soaked in 1 tbsp warm milk
- 12 pieces Gulab Jamuns (pre-made, drained of syrup)
- 1 tablespoon Cornstarch
- 2 tablespoons Pistachios, crushed(optional)
- 1 teaspoon Dried rose petals(optional)
Instructions
- 1
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- 2
Crush the biscuits into fine crumbs, mix with melted butter, and press firmly into the bottom of the pan; chill for 10 minutes.
- 3
In a large bowl, beat the cream cheese and sugar until smooth and creamy, ensuring no lumps remain.
- 4
Add the eggs one at a time, followed by the yogurt, cardamom powder, saffron milk, and cornstarch, mixing on low speed.
- 5
Arrange the drained gulab jamuns evenly over the chilled biscuit base.
- 6
Carefully pour the cheesecake batter over the gulab jamuns, smoothing the top with a spatula.
- 7
Bake for 50-60 minutes until the edges are set but the center still has a slight jiggle.
- 8
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour, then refrigerate for at least 6 hours before serving.
Nutrition per Serving
485
Calories
8g
Protein
42g
Carbs
32g
Fat
1g
Fiber
28g
Sugar
310mg
Sodium
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