Best Tasting Gulab Jamun Cheesecake | Oven Baked
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8 People
Ingredients
For making jamuns or dumplings
  • Khoya/Mawa or Solidified milk, grated- 1 cup
  • All-purpose flour- 3 tbsp
  • Baking soda- ¼ tsp
  • Milk- 3 tbsp (or add water)
  • Oil- for deep frying
For making sugar syrup
  • Water- 1 cup
  • Sugar- ½ cup
  • Saffron- 10 strands
  • Whole Cardamom, smashed- 1 (or add ¼ tsp ground cardamom)
  • Rosewater or essence- 1 tsp
For making the cheesecake crust
  • Graham crackers or wafers or digestive biscuits, crumbs- 3 cups
  • Melted butter- 6 tbsp
For making cheesecake filling
  • Cream cheese, at room temperature- 1 cup or 8 ounces, 227 g
  • White sugar- ¾ cup
  • Sour cream, at room temperature- 1 cup
  • Heavy whipping cream, at room temperature- 1 cup
  • Corn starch- ¼ cup
  • Saffron strands- 20 strands
  • Ground cardamom- ½ tsp
  • Rosewater- 1 tsp (must add)
For topping
  • Pistachios, crushed
  • Gulab jamuns
  • Sugar-rose syrup
Instructions
Making Gulab Jamuns From Scratch
  1. Firstly, let's make the gulab jamuns from scratch, it's super easy to make.
  2. Khoya or solidified milk is availabe at the Indian store, it will be frozen, thaw it well before grating.
  3. To a bowl, add grated khoya, flour, baking soda; combine well.
  4. Add 3 tbsp milk & knead into a soft dough.
  5. Don't add a lot of milk, 3 tbsp was perfect.
  6. If you want to make more gulab jamuns, double or triple the recipe accordingly.
  7. Grease the palm of your hands with ghee or clarified butter or oil.
  8. Take some dough, roll it between the palm of your hands & make into a round shape.
  9. Please ensure there are no cracks on the surface of the balls.
  10. Keep them aside.
  11. Place a frying pan over medium heat, add enough oil for deep frying. Let oil turn hot.
  12. Drop 3 to 4 balls into the oil & deep frying till they turn deep brown in color; gently flip the balls to ensure even frying.
  13. Transfer the fried jamuns to a plate lined with kitchen paper towel.
  14. For making the sugar-rose syrup: to a saucepan add all the ingredients for making the syrup.
  15. Place the pan over medium heat, let the water come to a slight boil.
  16. I've only added ½ cup sugar for 1 cup water, if you like the syrup to be very sweet add 1 cup sugar for 1 cup water.
  17. Simmer over low heat for 10 minutes.
  18. Take the pan out of the heat & let cool down.
  19. Add 5 to 6 fried jamuns to the sugar syrup- we will use the gulab jamuns for topping the cheesecake.
Making the cheesecake
  1. Preheat the oven at 350 F or 180 C.
  2. To a food processor, add the wafers or crackers or biscuits, grind them coarsely.
  3. Add melted butter, pulse for a few times till well incorporated.
  4. I've taken 7 inch springform pan. It's ideal to use a springform pan, 7 to 8 inches.
  5. Spread the crumbs onto the pan, using a spatula press it firmly.
  6. Place the pan with the crust in the preheated oven.
  7. Bake for 10 minutes.
  8. After 10 minutes of baking, take the pan out of the oven. Let cool down.
  9. Let's make the cheesecake filling.
  10. To a stand mixer bowl, with paddle attachment; or use an electric hand mixer.
  11. Ensure cream cheese, sour cream & heavy cream are at room temperature.
  12. Add the cream cheese & sugar, beat at medium speed for 5 minutes till smooth & fluffy.
  13. Using a spatula, scrape down the sides of the bowl for even mixing & beat again for 2 minutes.
  14. Add sour cream, heavy whipping cream, beat well.
  15. Add the corn starch & beat for a minute.
  16. Add saffron, cardamom powder & rose water.
  17. Beat for 3 minutes till well combined, don't over beat the batter.
Assemble everything
  1. Place the fried jamuns on the crust- I didn't soak them in sugar syrup.
  2. If you prefer you can top the crust with gulab jamuns that are soaked in sugar syrup.
  3. Pour the cheesecake filling over the dumplings.
  4. Tap the pan to remove any air bubbles & using a spatula smoothen the surface.
  5. Must Do: Wrap the bottom of the pan with aluminum foil.
  6. Preheat the oven to 350 F or 180 C.
  7. Add 2 inches hot water to a baking tray.
  8. Place the springform pan with the cheesecake batter on the baking tray.
  9. Place the baking tray in the preheated oven on the middle rack.
  10. Bake for 45 to 50 minutes or until a toothpick inserted into the center of the cheesecake comes out clean.
  11. After 45 minutes of baking, take the pan out of the oven.
  12. Insert a fork into the center of the cheesecake, if it comes out clean it has baked well.
  13. Let cool down for a few minutes, after that keep it in the refrigerator for at least 5 hours or overnight.
  14. I've placed the cheesecake in the refrigerator overnight.
  15. Before serving, garnish the cheesecake with crushed pistachios.
  16. Top with gulab jamuns that are soaked in sugar syrup.
  17. Drizzle some sugar-rose syrup over the cheesecake.
  18. Cut into wedges & just indulge in this insanely delish dessert.
  19. This can be made well in advance & can be stored in the refrigerator for 5 days or store the wedges in the freezer for upto 3 months.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/best-tasting-gulab-jamun-cheesecake-oven-baked/