Gulab Jamun Cheesecake

1: Add the digestive biscuits to a blender and blend it to a fine powder. Transfer it to a bowl.

2: Add the melted butter and mix it till it binds. Transfer it to a greased mould, spread it evenly and level it. Set it in the refrigerator.

3: In a pan on low heat, add cream cheese and sugar, whisk it well till it becomes creamy.

4: Add the vanilla essence and condensed milk and mix it well.

5: In another bowl, add warm milk, saffron and gelatin and mix it well till the gelatin dissolves. Add it to the cream cheese mixture.

6: Cut the gulab jamuns into half and arrange it on top of the base, flat side down. Sprinkle the almonds.

7: Add the cream cheese mixture, level it, sprinkle almond and pistachio slivers and set it in the refrigerator for 5 hours.

8: Prepare meringue by whisking egg whites to soft peaks, add the sugar gradually and whisk it till the sugar dissolves.

9: Cut out a big wedge of cheesecake, place it on a plate. Top it off with saffron cream or rabadi.

10: Pipe the meringue on top of the wedge.