EGGLESS GULAB JAMUN CHEESECAKE

If there’s one dessert that perfectly captures the spirit of culinary fusion, it’s the Eggless Gulab Jamun Cheesecake. Imagine taking a timeless Indian sweet, one that’s graced countless festive tables, and blending it with the creamy richness of a classic Western cheesecake. This dessert is the embodiment of how traditions can evolve, bringing together the best of both worlds in a way that’s innovative, indulgent, and utterly delicious.

The idea for this fusion dessert came to me while brainstorming for Diwali. Gulab jamuns are always a must-have, but I wanted something that felt modern yet kept the traditional flavors intact. The result? A cheesecake that honors the soft, syrupy goodness of gulab jamuns while introducing a new layer of creaminess and sophistication. This dish is perfect for anyone looking to elevate their dessert game, especially for festive occasions.

What I love most about this Gulab Jamun Cheesecake is how each bite surprises you. The smooth, velvety cheesecake filling has a gentle sweetness that’s perfectly complemented by the tang of cream cheese, while the gulab jamuns offer bursts of sweetness and texture. The digestive biscuit crust, enriched with ghee, adds a buttery crunch, grounding the dessert in familiar flavors. The gulab jamuns nestled inside the cheesecake not only look beautiful but also absorb the creaminess of the filling, making them even more decadent than usual.

So, if you’re looking to shake things up this Diwali, or just want to experiment with something new and exciting, this cheesecake is the perfect place to start. It’s the kind of dessert that leaves a lasting impression, one that’s both familiar and entirely unexpected. Give it a try, and watch how the fusion of gulab jamuns and cheesecake transforms your festive spread into something extraordinary!

INGREDIENTS USED IN EGGLESS GULAB JAMUN CHEESECAKE

• Digestive Biscuits

Digestive biscuits are a common choice because they bind well with ghee, resulting in a solid crust that contrasts with the soft filling. Digestive biscuits act as the base of the cheesecake, providing structure and a slightly crunchy texture. Their subtle sweetness and wholegrain flavor complement the creamy cheesecake filling without overwhelming it.

• Ghee

Ghee, with its rich and buttery undertones, works well here, especially in Indian fusion desserts, providing a more authentic flavor than butter. Ghee binds the crushed digestive biscuits together, creating a cohesive crust. It also adds a rich, nutty flavor that enhances the overall taste of the base, making it more indulgent and complementary to the Indian flavor profile of the dessert.

• Cream Cheese

Since it’s a cheesecake recipe, it can’t go without adding the main ingredient for cheesecake, which is the cream cheese. Cream cheese is the primary ingredient that forms the body of the cheesecake. It provides the creamy, tangy, and smooth texture that makes a cheesecake so rich and indulgent. It serves as the base that holds the flavors of the other ingredients. I have used D’lecta cream cheese to make this recipe but you can make use any cream cheese of your choice.

• Condensed Milk

Sweetened condensed milk acts as both a sweetener and an additional creamy component in the filling. It not only provides the sweetness but also gives the cheesecake a silky texture and a slight caramelized flavor that pairs well with the gulab jamuns. To make the cheesecake batter smooth and creamy, I have used this condensed milk

• Fresh Cream

Fresh cream adds extra creaminess and smoothness to the filling, enhancing the velvety texture of the cheesecake. It also lightens the cream cheese, making the filling less dense and more luscious. The fat content in cream is responsible for the creamy texture of the cheesecake. It also contributes to the stability of the cheesecake. Make sure the cream is at room temperature to avoid curdling when mixed with other ingredients.

• Cornflour

Cornflour acts as a thickening agent, helping the cheesecake set as it bakes. It stabilizes the filling by absorbing excess moisture, ensuring the cheesecake holds its shape without becoming too dense or runny. Cornflour is used in the cheesecake batter so that it can set properly and hold its shape. It also makes sure that the cheesecake batter remains thick and not too runny.

• Gulab jamun

The gulab jamuns provide a delightful surprise element inside the cheesecake. Their soft, spongy texture contrasts with the creamy cheesecake filling, and their rich, sweet flavor infuses the surrounding batter. They also bring an authentic Indian touch to the fusion dessert. Mini gulab jamuns are used as a decorative garnish, reinforcing the Indian flavor of the cheesecake. They also serve as an extra sweet bite for each serving, tying the whole dessert together both in taste and presentation. Garnishing with mini gulab jamuns adds visual appeal and provides a hint to the indulgent flavor inside the cheesecake.

EQUIPMENTS USED IN MAKING EGGLESS GULAB JAMUN CHEESECAKE

Not a lot of equipment is required to make this Eggless Gulab Jamun Cheesecake. However, a few kitchen staples that should always be there in the kitchen are mentioned below.

Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.

A mixing bowl is required to make the entire batter in. And spatulas to do the mixing. You will also need a hand mixer to blend the entire mixture together. If you don’t have one, you can also use a balloon whisk.

I have used this oven to bake my cheesecake.

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TIPS TO MAKE THIS GULAB JAMUN CHEESECAKE

1. Ensure the ghee is fully incorporated into the biscuit crumbs. The mixture should resemble wet sand, ensuring it binds well when pressed into the pan. If too dry, add a little more melted ghee.
2. Use softened, room temperature cream cheese for a smooth batter. Cold cream cheese can result in lumps, and overmixing to eliminate lumps can introduce air, causing cracks in the cheesecake.
3. If you see lumps after mixing the filling, don’t hesitate to sieve the batter to achieve a smooth and creamy texture. This ensures a velvety cheesecake.
4. The cheesecake should be slightly jiggly in the center but set around the edges. If the center wobbles too much, give it a few more minutes in the oven. Cheesecake continues to firm up as it cools, so don’t worry if the center looks a little soft when you take it out.
5. You can add edible rose petals or silver leaf for a more festive and luxurious touch.
6. Use a sharp, clean knife to slice the cheesecake. For clean edges, dip the knife in hot water and wipe it after each cut.

GULAB JAMUN CHEESECAKE

 

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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.

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If you like my Gulab Jamun Cheesecake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!