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GULAB JAMUN CHEESECAKE FROM SCRATCH VIDEO RECIPE
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Gulab Jamun Cheesecake
Cook Time
1 hr
Resting Time
4 hrs
 

Learn to make Gulkand rose flavored Gulab Jamun Cheesecake from scratch

Course: cakes, cheesecake, Dessert
Cuisine: American, Indian
Author: Sangeetha Priya
Ingredients
Eggless Gulab Jamun Cheesecake
  • Full Fat Cream Cheese - 30oz 24oz cream cheese + 6oz firm paneer works
  • Lemon Juice - 1tsp If using lemon juice in cheese preparation skip this
  • Sour Cream/Hung Yogurt - 1 Cup
  • Organic Sugar/Raw Cane Sugar - 1.25 to 1.5 Cup
  • Cardamom Powder - 1.5 tsp
  • Homemade Rose Syrup OR Gulkand - 2 Tbsp OR 3 Tbsp
  • Unbleached Organic All Purpose Flour - 2 Tbsp replace with corn starch for gluten free option
  • Corn Starch/Flour - 2 Tbsp
  • Optional Milk/ButterMilk - 2-4 Tbsp to adjust to right consistency
  • Whipped Cream - 1/4 Cup whipped Cream to decorate
  • Gulab Jamuns Optional to Decorate
Egg Based Gulab Jamun Cheesecake
  • Cream Cheese - 24oz 675 Grams, 8oz store bought + 16oz Homemade
  • Gulab Jamuns - Few of Different Sizes/ 400gms ready mix
  • Sour Cream/Hung Yogurt - 1/2 Cup
  • Eggs - 3 Numbers
  • Organic Sugar - 1 Cup
  • Cardamom Powder - 1tsp
  • Jamun + Rose Syrup - 2 Tbsp
  • Organic / Unbleached AP Flour - 3 Tbsp
  • Whipped Cream - 1/2 Cup
Cheesecake Crust
  • Cookie Crumbs/Graham crackers- 1.75 Cup
  • Brown Sugar - 1 Tbsp Optional
  • Melted Butter - 1/3 Cup
  • Rose Petal Spread/Gulkand OR Rose Essence/flavor - 2 Tbsp OR 1 Tbsp
Instructions

  1. Powder the cookie crumbs and mix with melted butter, gulkand and brown sugar.

  2. Add this mixture to the springform or cake pan and even it.

  3. Bake at 325 F / 160 C for 8-10 minutes.

  4. Arrange the jamuns over baked cheesecake crust as shown in Pic above or Pic 7 below.
  5. Strain the excess water from the curd/yogurt as shown in video at 6:55 mins.
  6. Cream the homemade cream cheese in food processor(Pic 1) then add half quantity 1/4 cup of thick curd to it (Pic 2) and blend to smooth mixture (Pic 3).
  7. Beat the store bought cream cheese if using in a wide mixing bowl using electric beater (Pic 4).
  8. Now add smooth homemade cream cheese + yogurt mixture (Pic 5), cream for 30 minutes.
  9. Add all purpose flour, leftover jamun syrup plus rose syrup or gulkand/rose petal spread as per your wish from 1-2 tbsp and cardamom powder (Pic 6).
  10. Break one egg at a time, add in to it and beat the mixture fraction of seconds to incorporate egg after each addition.
  11. Finally add the remaining hung curd as needed and not all 1/4 cup to adjust to cheesecake batter consistency as shown in picture 8 and video at 10:10 minutes.
  12. Now tap the cream cheese batter several times to release air if any in the batter.
  13. Pour the batter gently over gulab Jamun arranged pan and tap the pan as well.

  14. Add hot water to a cookie tray or cake pan that fits the cream cheese baking pan, place the cream cheese mixture pan gently in to it (Pic 9)..

  15. In preheated oven, place them carefully inside it, bake @ 325 F / 160 C for 50-60 minutes or until done.

  16. Don't keep opening the door and check for doneness it will deflate / crack the cheesecake.
  17. Check after 50 mins of bake and also light brown spot on top is the indication of doneness or you can take it out at the specified time.

  18. Once done gradually cool the cheesecake by placing it inside the oven itself and letting the oven door open (insert a wooden ladle) to cool the temperature gradually.

  19. Once cheesecake is cooled completely (Pic 10) store in refrigerator for at least 4 hours before slicing.

  20. Before decorating do whip the cream with 2tbsp powdered raw cane sugar or organic sugar with clear Rose flavor - 1 tsp to stiff peaks.

  21. Once chilled, decorate the cheesecake as shown in video and pictures 11 & 12.

  22. Used Wilton 1M to decorate the 8inch cheesecake.

  23. I quartered the jamuns and used Wilton 4B tip for decorating eggless cheesecake.

How to bake Cheesecake in Instant Pot?

  1. Prepare the pan as mentioned above, pour the prepared cheesecake batter in it (pic 1).

  2. In the instant pot base add 1 cup water (pic 1), place the trivet inside it.(pic 2).

  3. Wrap the top of cheesecake pan with foil this prevents water getting inside the cake (pic 2).

  4. Once wrapped place it inside the instant pot, leaving space all around the pan( pic 3).

  5. Let it cool , natural release the pressure and chill in the refrigerator before adding any decorations.

  6. I used 7 inch cake pan and baked with 1.25 cup cheesecake crust and used halve/modified above recipe for 15oz cream cheese.