Gulab Jamun Cheesecake
Serves 1030 mins prep0 mins cook
A rich gulab jamun cheesecake that combines a buttery biscuit base with a creamy filling and juicy gulab jamuns in the center. Topped with almonds, pistachios, and luscious saffron cream, this cheesecake is finished with a fluffy meringue. Ideal for satisfying your sweet tooth!
0 servings
What you need
Instructions
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.View original recipe