Gulab Jamun Cheese Cake

Gulab jamun cheese cake is an Indian cheese cake, a fusion dessert where flavours of Indian sweet mingle perfectly with the popular western dessert. It’s a classic dessert dressed up with Indian flair. Cheese cake always fascinates me amongst all desserts. Given options I am ready to make cheese cake any time and any day without much prior mental preparation. So for get-together or parties cheese cake peeps into my mind as the obvious sweet option.

 In the initial years of my culinary experiments I was not very confident about cheese cake. But this is one dessert which never failed me whatever may have been the flavours or ingredients. Naturally my confidence started building up and now proudly I can say that cheese cake is my comfort dessert.

 When I made the gulab jamun cheese cake for the first time I had no idea about its flavour or taste as I have never had it before. So almost from a blind zone and from scratch I made this cheese cake depending upon few recipes and came up with success. Amongst all the recipes I came across Sanjeev Kapoor’s one was the best to follow. So my heartfelt thanks to the master chef for such an easy and delectable recipe!

This Gulab Jamun cheese cake is made without eggs and it’s a no bake recipe. This cheese cake is full of Indian flavours and its fascinating aroma makes everyone asks for more!

PREPARATION TIME: 2-3 Hrs.

COOKING TIME: 30 min approx.

INGREDIENTS:

1. Gulab Jamun (small ones): 30-35 (halved)

2. Cream Cheese: 200 gm

3. Digestive or Marie biscuits (crushed 10-15)

4. Butter (melted): ¼ cup- ½ cup

5. Hung curd: 1 cup

6. Condensed milk: ½ cup

7. Gelatin: 1 tbsp (mixed in 5 tbsp of water)

8. Elaichi powder: 1 tsp

9. Sugar: ½ cup (powdered)

METHOD:

1. Crush biscuits with a rolling pin or churn in a mixer. Add melted butter and mix well.

2. Line a loose bottom cake tin with the mixture, press it lightly and keep in the fridge to set.

3. Mix gelatin in water and put it in microwave for 10 seconds to mix well.

4.  In a mixing bowl, beat cream cheese lightly with sugar. Add hung curd and milk maid and mix well.

5. Add gelatin to the mixture and mix well. Add Elaichi powder.

6. Cut the gulab jamuns into halves. Take out the biscuit base from refrigerator and arrange the jamuns nicely to cover the whole base. Keep few jamuns aside for decoration. When half set take it out and decorate with few gulab jamuns and chopped pistachios or according to your taste and imagination!

7. Refrigerate till set. Approximately it will take 5-6 hrs to set.

8. Take it out 10 minutes before serving. Cut into wedges and serve.

Authors Note:

Needless to say, it’s a very easy recipe with simple ingredients. You can adjust sugar content according to your taste as the milkmaid is already sweet.

Never set cheese cake in freezer. Cheese cake should always be set in refrigerator. So prepare it in advance to set well. It stays fresh in refrigerator for good 3-4 days.

Happy Baking...

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About bakinggncookingg

"A person often meets his destiny on the road he took to avoid it." This quote describes me aptly. I am a hands on mom who entered the kitchen as a necessity after marriage with the sole cooking experience of making tea. Born in a Bengali family where emphasis was only on higher education we were actually discouraged to even enter the kitchen ! so naturally I grew up with a complete indifference to cooking which later on developed into aversion as I entered adulthood ! But the picture changed completely after marriage . Being married to a person whose profession demands lots of "khana & khilana" i was left with no other option but to set aside my aversion .... and over a period of two decades I didn't even come to know when it turned into my passion ..! But it's my children who extracted the best out of me! Their strong taste buds & particular likes & dislikes made this journey more challenging...& the saga continues.. A note of thanks to my dear friend without whose constant encouragement & threat this venture wouldn't have been possible ! Thanx buddy !