• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Contact Us

Tiffin And Tea logo

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Contact Us
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact Us
×
Home » Recipes

Published: Sep 25, 2020. Post Updated: Feb 28, 2024

Home » Recipes

Gulab Jamun Cheesecake

Sharing is caring!

38 shares
Jump to Recipe Print Recipe

This Gulab Jamun Cheesecake is inspired by an Indian dessert with the same name and this Gulab Jamun Cake. It is flavoured with saffron, cardamom and Gulab Jamun Syrup and is so delicious!

Gulab Jamun Cheesecake on gold plate

 

What is Gulab Jamun?

Gulab Jamun is a very popular Indian dessert often served at weddings and parties.

The dessert is essentially soft sugar syrup soaked dough balls.

Gulab means rose and Jamun means Berries. The berry refers to a purple berry that is available in India also known as Java Plum.

The dough balls are usually made with milk powder, khoya or bread. Khoya is a dairy product and refers to  evaporated dry milk solids.

The sugar syrup is flavoured with saffron, cardamon and rose water. I don’t add much rose water in the syrup because my family prefer it that way but you can adjust the quantities in this cake according to your taste.

I love Gulab Jamun served hot with Vanilla Ice Cream. 

For this cheesecake, I brought ready made Gulab Jamun. 

How to make your own Gulab Jamun

Traditionally, gulab jamun is made using khoya (dry milk solids). Making Khoya is a long process and as such most people buy it or tend to use Milk Powder in place of khoya. 

Gulab Jamun Ingredients

Milk Powder, Plain Flour, Baking Powder, Butter, Egg, Milk, Sugar, Cardamom, Saffron, Rose Water (Optional), Orange Food Colouring (Optional).

This is a simple recipe:

DOUGH

1 cup Milk Powder (Full Fat)

2 tablespoon Plain Flour

1 teaspoon Baking Powder

1 teaspoon Ghee or Butter melted

1 Egg

7 – 8 tablespoon Warm Milk

Combine Milk Powder, Flour and Baking Powder in a large bowl. Stir in egg and butter. Add milk 1 tablespoon at at time stirring in between. Knead GENTLY to form a dough. Grease your hands with a little oil. Make small balls from the dough and deep fry on medium low until a deep golden (6 – 8 minutes). Make syrup and add dough balls to the syrup for 30 minutes.

SYRUP

2 cups Water

1 cup Sugar

8 Cardamom Pods cracked open

½ teaspoon Saffron Threads

½ teaspoon Rose Water

You can add orange food colouring too but I don’t.

Add all the ingredients for the syrup to a pan and simmer on low heat for 6 – 8 minutes.

Top tips for making Gulab Jamuns 

Make sure your hands are oiled when handling the Gulab Jamun dough

Don’t handle the dough too much. Just enough to bring the dough together.

Fry dough balls over medium low heat.

Stick to the correct quantities for baking powder.

Don’t over simmer the syrup!

Tips to make the best Gulab Jamun Cheesecake

Heating the Saffron and infusing into cream brings out the flavour.

This cheesecake can be frozen for up to 3 months and keeps well in the fridge for 3 days.

You can replace the cream cheese with Mascarpone. 

Use full fat cream cheese in this recipe. The lighter versions don't set as well.

How to make Gulab Jamun Cheesecake

Break and heat the Saffron in a dry pan and add to the Double Cream. Add Cardamom, mix through and allow to stand.

Cardamom and Saffron in bowl with cream

Add Gingernuts to a ziplock bag and bash with a rolling pin to form fine crumbs. You can use a food processor instead if you prefer.

Melt butter until completely liquid. 

Combine the ginger nuts, butter and gulab jamun syrup in a large bowl and mix till completely mixed through.

Melted butter, syrup and based biscuits in bowl with spoon

Press into the base of a 20cm springform tin and place into the freezer.

Add the cream cheese, sour cream and icing sugar to a bowl and mix using a hand blender till combined.

Stir in the Saffron Cream.

Cream Cheese mixture whisked in large bowl

Spread over the frozen base. 

Place in the fridge for 5 - 6 hours or until set.
 
Decorate with Gulab Jamuns and Rose Petals.
 

Notes

 *If you don't have sour cream, use extra double cream or mascorpone.

looking for more easy cheesecake recipes?

Lotus Biscoff Cheesecake

Nutella Cheesecake

**if you make something from  tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x

Gulab Jamun Cheesecake on gold plate

Gulab Jamun Cheesecake

Safira
No Bake Gulab Jamun Cheesecake with Cardamom and Saffron
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Fridge 5 hours hrs
Total Time 10 minutes mins
Course Baking/Dessert
Cuisine Indian
Servings 8
Calories 546 kcal

Ingredients
  

Saffron Cream

  • 6 - 8 Saffron Strands
  • 250 ml Double Cream
  • ¼ teaspoon Cardamom Powder

Base

  • 200 g Ginger Nut Biscuits
  • 75 g Butter Melted
  • 1 tablespoon Gulab Jamun Syrup Or add 1 tablespoon more of Butter

Complete Cheesecake

  • 750 g Cream Cheese I use Philadelphia Full Fat
  • 50 ml Sour Cream
  • 100 g Icing Sugar

Decoration

  • 6 Gulab Jamun
  • 1 teaspoon Dried Rose Petals

Instructions
 

Saffron Cream

  • Break and heat the Saffron in a dry pan and add to the Double Cream along with the Cardamom Powder.

Base

  • Add Gingernuts to a ziplock bag and bash with a rolling pin to form fine crumbs. You can use a food processor instead if you prefer.
  • Combine the ginger nuts, melted butter and gulab jamun syrup in a large bowl and mix till completely mixed through.
  • Press into the base of a 20cm springform tin and place into the freezer.

Complete Cheesecake

  • Add the cream cheese, sour cream and icing sugar to a bowl and mix using a hand blender till combined.
  • Stir in the saffron double cream.
  • Spread mixture over the frozen base. 
  • Leave to set in the fridge for 5 - 6 hours.
  • Top with Gulab Jamun and rose petals and serve!

Notes

Tips to make the best Gulab Jamun Cheesecake

  • Heating the Saffron and infusing into cream brings out the flavour.
  • This cheesecake can be frozen for up to 3 months and keeps well in the fridge for 3 days.
  • You can replace the cream cheese with Mascarpone. 
  • Use full fat cream cheese in this recipe. The lighter versions don't set as well.

Nutrition

Calories: 546kcalCarbohydrates: 27gProtein: 6gFat: 47gSaturated Fat: 26gCholesterol: 139mgSodium: 413mgPotassium: 149mgFiber: 1gSugar: 15gVitamin A: 1611IUVitamin C: 1mgCalcium: 104mgIron: 1mg
Keyword Gulab Jamun, Indian Desserts
Tried this recipe?Let us know how it was!

More Recipes

  • Cooked Lamb Curry with Potatoes in pot
    Aloo Gosht – Traditional Pakistani Lamb & Potato Curry
  • Yemeni Lahsa in pan
    Yemeni Lahsa – Creamy Cheesy Eggs
  • Mujadara with caramlised onions on top
    Mujadara - Lebanese Rice and Lentils with Caramelised Onions
  • Shorbat adas with fried samosa leaves on top
    Shorbat Adas - Ramadan Lentil Soup

Reader Interactions

Comments

    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Lisa says

    October 10, 2020 at 3:00 pm

    Hello,
    I can't seem to see any recipe here?

    Reply
    • Safira says

      October 10, 2020 at 4:58 pm

      Hi Lisa,
      If you click on the 'Jump to recipe' button at the top, it should take you straight to the recipe card at the bottom? x

      Reply
  2. swati Kejriwal says

    January 13, 2021 at 12:21 am

    Hi.. when you say double cream for the saffron cream.. is it whipped or just straight out of the box?

    Reply
    • Safira says

      January 13, 2021 at 8:05 am

      I use Double Cream (Heavy Cream) from a carton. It isn't whipped. x

      Reply

Primary Sidebar

Picture of site owner Safira

hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

More about me →

Recipes

Footer

About

  • About
  • Privacy Policy

Browse Recipes

  • Recipes

Contact

  • Contact

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2025 Tiffin and Tea

38 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.