Delicious Gulab Jamun Cheesecake Recipe For Diwali 2024
Producer: Priyanka DasEditor: Aparna Singh | October 22, 2024
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
Ingredients
Preheat the oven to 160°C.
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.
Add the melted ghee to the biscuits and mix it until the mixture resembles wet sand. Press this mixture evenly into the bottom of a greased 7-inch springform pan. Let it chill.
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.
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.
Pour the cheesecake batter over the gulab jamuns, ensuring they are fully covered. 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.
Bake the cheesecake in the preheated oven at 160°C for 30-35 minutes or until the centre is set and the edges are lightly golden.
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.
Garnish it with whipped cream swirls and mini gulab jamuns on top.