GULAB JAMUN CHEESECAKE
 
 
Ingredients
  • For the base
  • 15 digestive biscuits
  • 6 tbsp ghee
  • For the filling
  • 1+ ½ cup cream cheese, softened
  • 6 tbsp fresh cream
  • ¾ cup condensed milk
  • 1+1/2 tbsp cornflour
  • 7-8 big gulab jamuns
  • For the garnish
  • ⅓ cup whipped cream
  • 6-8 mini gulab jamuns
Instructions
  1. Preheat the oven to 160°C.
  2. ⁠Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and rolling them with a rolling pin.
  3. Add the melted ghee to the biscuits and mix it until the mixture resembles wet sand.
  4. ⁠Press this mixture evenly into the bottom of a greased 7-inch springform pan. Let it chill.
  5. For the cheesecake batter, whisk together the cream cheese, fresh cream, condensed milk, and cornflour in a large bowl until smooth and creamy. Make sure there are no lumps. Sieve the batter if there are lumps.
  6. ⁠Gently place the big gulab jamuns over the biscuit base, spacing them out evenly so that they cover the base around the circumference as well as the centre.
  7. ⁠Pour the cheesecake batter over the gulab jamuns, ensuring they are fully covered.
  8. Place the cheesecake pan lined with aluminium foil in a larger pan and add hot water to it upto 1 inch to create a water bath.
  9. ⁠Bake the cheesecake in the preheated oven at 160°C for 30-35 minutes or until the center is set and the edges are lightly golden.
  10. ⁠Once the cheesecake has cooled to room temperature, cover it and refrigerate for at least 4 hours or overnight to allow it to set fully.
  11. Garnish it with whipped cream swirls and mini gulab jamuns on top.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/gulab-jamun-cheesecake/