{"id":33373,"date":"2026-03-24T18:59:33","date_gmt":"2026-03-24T22:59:33","guid":{"rendered":"https:\/\/thasneen.com\/cooking\/?p=33373"},"modified":"2026-03-24T19:23:21","modified_gmt":"2026-03-24T23:23:21","slug":"best-tasting-gulab-jamun-cheesecake-oven-baked","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/best-tasting-gulab-jamun-cheesecake-oven-baked\/","title":{"rendered":"Best Tasting Gulab Jamun Cheesecake | Oven Baked"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-33375\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2026\/03\/gulab-Jamun-cheesecake-oven-baked-768x1024.jpg\" alt=\"\" width=\"768\" height=\"1024\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2026\/03\/gulab-Jamun-cheesecake-oven-baked-768x1024.jpg 768w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2026\/03\/gulab-Jamun-cheesecake-oven-baked-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2026\/03\/gulab-Jamun-cheesecake-oven-baked-45x60.jpg 45w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2026\/03\/gulab-Jamun-cheesecake-oven-baked.jpg 1000w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/p>\n<p>Insanely delicious, rich, creamy &amp; divine Gulab Jamun cheesecake\u2026<\/p>\n<p data-start=\"0\" data-end=\"154\">This is the second time I\u2019ve made this cheesecake. The first time, a few years ago, I was completely blown away by how incredibly delicious it turned out.<\/p>\n<p data-start=\"156\" data-end=\"262\" data-is-last-node=\"\" data-is-only-node=\"\">So this Eid, when I was deciding on a dessert, I couldn\u2019t stop thinking about this gulab jamun cheesecake &amp; I was seen making it.<\/p>\n<p>This is an absolutely stunning fusion dessert for any special occasion or party.<\/p>\n<p>Gulab jamun, a popular dessert in India, fried dumplings soaked in sugar-rose syrup; a dessert enjoyed by everyone irrespective of age. Now, let\u2019s take cheesecake to the next level by blending gulab jamuns with cheesecake.<\/p>\n<p>I\u2019ve made the gulab jamuns from scratch, it\u2019s super easy to make with just 4 ingredients. Or you can use store-bought ones.<\/p>\n<p>This dessert can be made well in advance &amp; stored either in the refrigerator or in the freezer.<\/p>\n<p>If you\u2019re looking for a showstopper dessert, this is the one. This is a must-try, everyone will be seen indulged in this dessert &amp; will rave about it. The taste of this cheesecake will linger with you for a very long time\u00a0<img decoding=\"async\" class=\"emoji\" role=\"img\" draggable=\"false\" src=\"https:\/\/s.w.org\/images\/core\/emoji\/17.0.2\/svg\/1f642.svg\" alt=\"\ud83d\ude42\" \/><\/p>\n<p>Alright guys, get into your kitchen &amp; start making this decadent gulab jamun cheesecake\u00a0<img decoding=\"async\" class=\"emoji\" role=\"img\" draggable=\"false\" src=\"https:\/\/s.w.org\/images\/core\/emoji\/17.0.2\/svg\/1f642.svg\" alt=\"\ud83d\ude42\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-33376\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2026\/03\/Gulab-Jamun-cheesecake-recipe-768x1024.jpg\" alt=\"\" width=\"768\" height=\"1024\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2026\/03\/Gulab-Jamun-cheesecake-recipe-768x1024.jpg 768w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2026\/03\/Gulab-Jamun-cheesecake-recipe-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2026\/03\/Gulab-Jamun-cheesecake-recipe-45x60.jpg 45w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2026\/03\/Gulab-Jamun-cheesecake-recipe.jpg 1000w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/s.w.org\/images\/core\/emoji\/17.0.2\/svg\/1f642.svg\" \/>\n<div class=\"item ERName\">Best Tasting Gulab Jamun Cheesecake | Oven Baked<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Dessert<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT45M\">45 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT1H\">1 hour<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H45M\">1 hour 45 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">8 People<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For making jamuns or dumplings[\/b]<\/li>\n<li class=\"ingredient\">Khoya\/Mawa or Solidified milk, grated- 1 cup<\/li>\n<li class=\"ingredient\">All-purpose flour- 3 tbsp<\/li>\n<li class=\"ingredient\">Baking soda- \u00bc tsp<\/li>\n<li class=\"ingredient\">Milk- 3 tbsp (or add water)<\/li>\n<li class=\"ingredient\">Oil- for deep frying<\/li>\n<li class=\"ERSeparator\">[b]For making sugar syrup[\/b]<\/li>\n<li class=\"ingredient\">Water- 1 cup<\/li>\n<li class=\"ingredient\">Sugar- \u00bd cup<\/li>\n<li class=\"ingredient\">Saffron- 10 strands<\/li>\n<li class=\"ingredient\">Whole Cardamom, smashed- 1 (or add \u00bc tsp ground cardamom)<\/li>\n<li class=\"ingredient\">Rosewater or essence- 1 tsp<\/li>\n<li class=\"ERSeparator\">[b]For making the cheesecake crust[\/b]<\/li>\n<li class=\"ingredient\">Graham crackers or wafers or digestive biscuits, crumbs- 3 cups<\/li>\n<li class=\"ingredient\">Melted butter- 6 tbsp<\/li>\n<li class=\"ERSeparator\">[b]For making cheesecake filling[\/b]<\/li>\n<li class=\"ingredient\">Cream cheese, at room temperature- 1 cup or 8 ounces, 227 g<\/li>\n<li class=\"ingredient\">White sugar- \u00be cup<\/li>\n<li class=\"ingredient\">Sour cream, at room temperature- 1 cup<\/li>\n<li class=\"ingredient\">Heavy whipping cream, at room temperature- 1 cup<\/li>\n<li class=\"ingredient\">Corn starch- \u00bc cup<\/li>\n<li class=\"ingredient\">Saffron strands- 20 strands<\/li>\n<li class=\"ingredient\">Ground cardamom- \u00bd tsp<\/li>\n<li class=\"ingredient\">Rosewater- 1 tsp (must add)<\/li>\n<li class=\"ERSeparator\">[b]For topping[\/b]<\/li>\n<li class=\"ingredient\">Pistachios, crushed<\/li>\n<li class=\"ingredient\">Gulab jamuns<\/li>\n<li class=\"ingredient\">Sugar-rose syrup<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<div class=\"ERSeparator\">[b]Making Gulab Jamuns From Scratch[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Firstly, let&#8217;s make the gulab jamuns from scratch, it&#8217;s super easy to make.<\/li>\n<li class=\"instruction\">Khoya or solidified milk is availabe at the Indian store, it will be frozen, thaw it well before grating.<\/li>\n<li class=\"instruction\">To a bowl, add grated khoya, flour, baking soda; combine well.<\/li>\n<li class=\"instruction\">Add 3 tbsp milk &amp; knead into a soft dough.<\/li>\n<li class=\"instruction\">Don&#8217;t add a lot of milk, 3 tbsp was perfect.<\/li>\n<li class=\"instruction\">If you want to make more gulab jamuns, double or triple the recipe accordingly.<\/li>\n<li class=\"instruction\">Grease the palm of your hands with ghee or clarified butter or oil.<\/li>\n<li class=\"instruction\">Take some dough, roll it between the palm of your hands &amp; make into a round shape.<\/li>\n<li class=\"instruction\">Please ensure there are no cracks on the surface of the balls.<\/li>\n<li class=\"instruction\">Keep them aside.<\/li>\n<li class=\"instruction\">Place a frying pan over medium heat, add enough oil for deep frying. Let oil turn hot.<\/li>\n<li class=\"instruction\">Drop 3 to 4 balls into the oil &amp; deep frying till they turn deep brown in color; gently flip the balls to ensure even frying.<\/li>\n<li class=\"instruction\">Transfer the fried jamuns to a plate lined with kitchen paper towel.<\/li>\n<li class=\"instruction\">For making the sugar-rose syrup: to a saucepan add all the ingredients for making the syrup.<\/li>\n<li class=\"instruction\">Place the pan over medium heat, let the water come to a slight boil.<\/li>\n<li class=\"instruction\">I&#8217;ve only added \u00bd cup sugar for 1 cup water, if you like the syrup to be very sweet add 1 cup sugar for 1 cup water.<\/li>\n<li class=\"instruction\">Simmer over low heat for 10 minutes.<\/li>\n<li class=\"instruction\">Take the pan out of the heat &amp; let cool down.<\/li>\n<li class=\"instruction\">Add 5 to 6 fried jamuns to the sugar syrup- we will use the gulab jamuns for topping the cheesecake.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making the cheesecake[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Preheat the oven at 350 F or 180 C.<\/li>\n<li class=\"instruction\">To a food processor, add the wafers or crackers or biscuits, grind them coarsely.<\/li>\n<li class=\"instruction\">Add melted butter, pulse for a few times till well incorporated.<\/li>\n<li class=\"instruction\">I&#8217;ve taken 7 inch springform pan. It&#8217;s ideal to use a springform pan, 7 to 8 inches.<\/li>\n<li class=\"instruction\">Spread the crumbs onto the pan, using a spatula press it firmly.<\/li>\n<li class=\"instruction\">Place the pan with the crust in the preheated oven.<\/li>\n<li class=\"instruction\">Bake for 10 minutes.<\/li>\n<li class=\"instruction\">After 10 minutes of baking, take the pan out of the oven. Let cool down.<\/li>\n<li class=\"instruction\">Let&#8217;s make the cheesecake filling.<\/li>\n<li class=\"instruction\">To a stand mixer bowl, with paddle attachment; or use an electric hand mixer.<\/li>\n<li class=\"instruction\">Ensure cream cheese, sour cream &amp; heavy cream are at room temperature.<\/li>\n<li class=\"instruction\">Add the cream cheese &amp; sugar, beat at medium speed for 5 minutes till smooth &amp; fluffy.<\/li>\n<li class=\"instruction\">Using a spatula, scrape down the sides of the bowl for even mixing &amp; beat again for 2 minutes.<\/li>\n<li class=\"instruction\">Add sour cream, heavy whipping cream, beat well.<\/li>\n<li class=\"instruction\">Add the corn starch &amp; beat for a minute.<\/li>\n<li class=\"instruction\">Add saffron, cardamom powder &amp; rose water.<\/li>\n<li class=\"instruction\">Beat for 3 minutes till well combined, don&#8217;t over beat the batter.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Assemble everything[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Place the fried jamuns on the crust- I didn&#8217;t soak them in sugar syrup.<\/li>\n<li class=\"instruction\">If you prefer you can top the crust with gulab jamuns that are soaked in sugar syrup.<\/li>\n<li class=\"instruction\">Pour the cheesecake filling over the dumplings.<\/li>\n<li class=\"instruction\">Tap the pan to remove any air bubbles &amp; using a spatula smoothen the surface.<\/li>\n<li class=\"instruction\">[b]Must Do[\/b]: Wrap the bottom of the pan with aluminum foil.<\/li>\n<li class=\"instruction\">Preheat the oven to 350 F or 180 C.<\/li>\n<li class=\"instruction\">Add 2 inches hot water to a baking tray.<\/li>\n<li class=\"instruction\">Place the springform pan with the cheesecake batter on the baking tray.<\/li>\n<li class=\"instruction\">Place the baking tray in the preheated oven on the middle rack.<\/li>\n<li class=\"instruction\">Bake for 45 to 50 minutes or until a toothpick inserted into the center of the cheesecake comes out clean.<\/li>\n<li class=\"instruction\">After 45 minutes of baking, take the pan out of the oven.<\/li>\n<li class=\"instruction\">Insert a fork into the center of the cheesecake, if it comes out clean it has baked well.<\/li>\n<li class=\"instruction\">Let cool down for a few minutes, after that keep it in the refrigerator for at least 5 hours or overnight.<\/li>\n<li class=\"instruction\">I&#8217;ve placed the cheesecake in the refrigerator overnight.<\/li>\n<li class=\"instruction\">Before serving, garnish the cheesecake with crushed pistachios.<\/li>\n<li class=\"instruction\">Top with gulab jamuns that are soaked in sugar syrup.<\/li>\n<li class=\"instruction\">Drizzle some sugar-rose syrup over the cheesecake.<\/li>\n<li class=\"instruction\">Cut into wedges &amp; just indulge in this insanely delish dessert.<\/li>\n<li class=\"instruction\">This can be made well in advance &amp; can be stored in the refrigerator for 5 days or store the wedges in the freezer for upto 3 months.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Insanely delicious, rich, creamy &amp; divine Gulab Jamun cheesecake\u2026 This is the second time I\u2019ve made this cheesecake. The first time, a few years ago, I was completely blown away by how incredibly delicious it turned out. So this Eid, when I was deciding on a dessert, I couldn\u2019t stop thinking about this gulab jamun &hellip; <\/p>\n","protected":false},"author":1,"featured_media":33377,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[975],"class_list":["post-33373","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-desserts","course-dessert-2"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/33373","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=33373"}],"version-history":[{"count":6,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/33373\/revisions"}],"predecessor-version":[{"id":33382,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/33373\/revisions\/33382"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/33377"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=33373"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=33373"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=33373"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}