Baked Gulab Jamun Cheesecake

Baked Gulab Jamun Cheesecake

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gulab jamun cheesecake recipe | eggless baked gulab jamun cheesecake recipe | with 25 amazing images.

gulab jamun cheesecake recipe is a mix of 3 popular desserts, Indian gulab jamun, motichoor ladoo and cheesecake. The gulab jamun cheesecake has a base of gulab jamun, ladoo and digestive biscuits which are then topped with a cheesecake.

gulab jamun cheesecake, a fusion of an Indian mithai recipe, which is given a modern twist by making a cheesecake. It is also very popularly sold in Indian bakeries and cake shops. Make it for a family member’s birthday or a special occasion and I am sure, each and everyone would love it!

It is not only a treat to eyes but to taste buds as well!! These are 3 classic desserts combined together to form one gulab jamun cheesecake blockbuster! This is fusion cake recipe, fusion food is the latest cool concept in the culinary industry! Western meets India is the concept.

The base of the Baked Gulab Jamun Cheesecake is loaded with juicy motichoor ladoo and crunchy digestive biscuit, which gives a great mouthfeel. The cheesecake mixture is made with fresh cream, cream cheese, condensed milk and custard powder. Custard powder would hold it together and help in setting the cake. Next, to assemble, we have spread the biscuit motichoor mixture evenly in a tin and also arrange gulab jamun over it. Pour the cream cheese mixture over it. Tap and level it.

Place the tin on a baking tray, pour approx 1 cup of water hot water around it. Bake it in a pre-heated oven at 160 C for 1 hour or till it is slightly brown on the top. Carefully remove it from the oven and allow it to cool it completely. Atleast for 1/2 hour. Refrigerate gulab jamun cheesecake for atleast 2 hour or till it is completely set. Carefully loosen the sides of the gulab jamun cheesecake using a sharp knife and demould it. Decorate the gulab jamun cheesecake with gulab jamun, whipped cream, motichoor ladoo and pistachio slivers

Tips to make the perfect gulab jamun cheesecake. 1. While buying cream cheese, buy the one which is bake stable to get a firmer gulab jamun cheesecake. Also, ensure the cream cheese is at room temperature. Cold cream cheese is difficult to mix and will typically leave lumps causing cracks in the final product. 2. Using an electric beater for making the gulab jamun cheesecake recipe is important, to get a smooth and fluffy mixture.

The taste of the gulab jamun cheesecake is creamy and mouth melting.

After it is baked might look a little undone. But gulab jamun cheesecake needs to cool down completely and then chilled to get the perfect wedge of cheesecake. There is also a variation to the recipe where no baking is required!!

Enjoy gulab jamun cheesecake recipe | eggless baked gulab jamun cheesecake recipe | with detailed step by step recipe below.

Baked Gulab Jamun Cheesecake recipe - How to make Baked Gulab Jamun Cheesecake

Tags

Preparation Time:    Baking Time:  65 minutes   Baking Temperature:  160°C (320°F)   Cooking Time:    Total Time:     Makes 1 cheesecake

Ingredients


For The Base
1 cup coarsely crushed digestive biscuits
5 motichoor ladoo
8 medium sized gulab jamuns

For The Cheesecake Mixture
1 cup cream cheese
1 cup fresh cream
1 cup condensed milk
3/4 cup readymade custard mixture (150g)

For Decorating
beaten whipped cream
gulab jamun
motichoor ladoo
pistachios slivers

Method
For the base

    For the base
  1. Combine the crushed biscuit and motichoor ladoo in a deep bowl and mix well till it binds well.
  2. Put the mixture in a bottom loose tin and press it well to form an even layer.
  3. Refrigerate for 10 minutes.
  4. After 10 minutes, cover the tin with foil from outside. Keep aside.

For the cheese cake mixture

    For the cheese cake mixture
  1. Add the cream cheese in a deep bowl and beat it well using an electric beater till it turns smooth.
  2. Add the fresh cream and beat it till smooth using an electric beater.
  3. Add the condensed milk and beat it again till smooth.
  4. Finally add the readymade custard beat till smooth and keep aside.

How to make the baked gulab jamun cheesecake

    How to make the baked gulab jamun cheesecake
  1. Place pieces of gulab jamun evenly on the base of the tin.
  2. Pour the prepared cream cheese mixture over it and spread it evenly. Tap it slightly.
  3. Place the tin on a baking tray, pour approx. 1 cup of water hot water around it.
  4. Bake it in a pre-heated oven at 160 degree for 1 hour or till it is slightly brown on the top.
  5. Carefully remove it from the oven and allow it to cool it completely. Atleast for 1/2 hour.
  6. Refrigerate it for atleast 2 hour or till it is completely set.
  7. Carefully loosen the sides of the cheesecake using a sharp knife and demould it.
  8. Decorate the cheesecake with gulab jamun, whipped cream, motichoor ladoo and pistachio slivers.
Baked Gulab Jamun Cheesecake Video
Baked Gulab Jamun Cheesecake recipe with step by step photos

Frequently Asked Questions

  1. Q.Ready custard mixture means the custard powder available in market? Yes the custard powder available in the market. you can make it using the instructions mentioned on the packaging.

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For the base of gulab jamun cheesecake

  1. For the biscuit base of Baked gulab jamun cheesecake, in a deep bowl take the crushed biscuit. We have used digestive biscuits that have been coarsely crushed in a mixer jar. If you do not have a mixer jar, coarsely crush the biscuits in a ziplock bag with a rolling pin. 
  2. Add motichoor ladoo. We have used market bought motichoor ke ladoo but you can make some fresh ladoo at home using this recipe of motichoor ke ladoo at home.
  3. Mix well while pressing lightly to bind well. Since the ladoos already have a lot of fat, we are not adding melted butter additionally. The ghee from fresh motichoor ke ladoo is enough to bind together the biscuit base. Ensure the ladoos are not stales as they tend to dry making it difficult to bind the ingredients.
  4. Put the mixture in the bottom loose tin. If you do not have loose bottom tin then make use of a springform pan. Regular cake tins are not ideal for cheesecakes.
  5. Press this firmly into the base of your tin and refrigerate for 10 minutes.

For the cheesecake mixture

  1. For the eggless Baked gulab jamun cheesecake mixture, in a deep bowl take cream cheese. While buying cream cheese, buy the one which is bake stable to get a firmer gulab jamun cheesecake. Also, ensure the cream cheese is at room temperature. Cold cream cheese is difficult to mix and will typically leave lumps causing cracks in the final product. 
  2. Beat it well using an electric beater till smooth.
  3. Next, add the fresh cream.
  4. Beat it till smooth using an electric beater. No need to beat it stiff.
  5. Add the milkmaid to sweeten up the gulab jamun laddu cheesecake.
  6. Beat it again till smooth.
  7. Add the readymade custard. To prepare ¾ cup of custard, take 1 cup of milk. Add 1½ tbsp of custard powder, mix well and cook on a medium flame for 7 to 8 minutes or until it’s nice and thick while stirring continuously. Remove from the flame and allow it to cool completely before using it in the cheesecake mixture.
  8. Beat again till smooth and our Gulab Jamun cheesecake mixture is ready to bake. Keep aside.

How to make the cheesecake

  1. For assembling the Gulab Jamun cheesecake, remove the tin from the refrigerator. You will notice our ladoo-biscuit layer has set. Now double up an aluminium foil sheet and place it under the tin. Wrap the cheesecake pan with aluminum foil on the bottom and up the sides. This is done to prevent the water from the water bath from oozing into the cheesecake mixture. It also prevents cracks in cheesecake. 
  2. Put pieces of gulab jamun evenly in the base of the tin.
  3. Pour the prepared cream cheese mixture.
  4. Spread it evenly using a spatula and tap it lightly.
  5. Place the tin on a baking tray.
  6. Pour hot water around it till it covers ¼ of the tin. This method of cooking is called as a water bath. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on top and sinking back down as it cools.
  7.  Bake it at 160°C (320°F) for 60 minutes in a preheated oven. Baking time may vary for different ovens, for the doneness keep checking for the browning on top, and shrinking of the edges of the cheesecake after the first 60 minutes. Carefully remove it from the oven and allow it to cool completely. At least for an hour.
  8. Refrigerate the baked gulab jamun and ladoo cheesecake for 2 hour until it is completely chilled. 
  9. Remove the aluminum foil and carefully loosen the sides using a sharp knife. Make sure you insert the knife right to the bottom.
  10. Pick up the cake tin and lightly push the cheesecake from all the sides. Demould the eggless baked gulab jamun cheesecake carefully. 
  11. Decorate the baked gulab jamun cheesecake with whipped cream. 
  12. Also, add more gulab jamun pieces and sprinkle some pistachios on the cheesecake and our baked gulab jamun cheesecake is ready to relish.

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