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    Home » Recipes

    25th September 2020 Desserts and Baking

    Home » Recipes

    Gulab Jamun Cheesecake

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    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 tbsp Plain Flour

    1 tsp Baking Powder

    1 tsp Ghee or Butter melted

    1 Egg

    7 – 8 tbsp Warm Milk

    Combine Milk Powder, Flour and Baking Powder in a large bowl. Stir in egg and butter. Add milk 1 tbsp 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

    1/2 tsp Saffron Threads

    1/2 tsp 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
    5 from 2 votes
    Print

    Gulab Jamun Cheesecake

    No Bake Gulab Jamun Cheesecake with Cardamom and Saffron

    Course Baking/Dessert
    Cuisine Indian
    Keyword Gulab Jamun, Indian Desserts
    Prep Time 10 minutes
    Fridge 5 hours
    Total Time 10 minutes
    Servings 8
    Calories 546 kcal
    Author Safira

    Ingredients

    Saffron Cream

    • 6 - 8 Saffron Strands
    • 250 ml Double Cream
    • 1/4 tsp Cardamom Powder

    Base

    • 200 g Ginger Nut Biscuits
    • 75 g Butter Melted
    • 1 tbsp Gulab Jamun Syrup Or add 1 tbsp 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 tsp Dried Rose Petals

    Instructions

    Saffron Cream

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

    Base

    1. 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.

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

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

    Complete Cheesecake

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

    2. Stir in the saffron double cream.

    3. Spread mixture over the frozen base. 

    4. Leave to set in the fridge for 5 - 6 hours.

    5. Top with Gulab Jamun and rose petals and serve!

    Recipe 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 Facts
    Gulab Jamun Cheesecake
    Amount Per Serving
    Calories 546 Calories from Fat 423
    % Daily Value*
    Fat 47g72%
    Saturated Fat 26g163%
    Cholesterol 139mg46%
    Sodium 413mg18%
    Potassium 149mg4%
    Carbohydrates 27g9%
    Fiber 1g4%
    Sugar 15g17%
    Protein 6g12%
    Vitamin A 1611IU32%
    Vitamin C 1mg1%
    Calcium 104mg10%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

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    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

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    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.

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    37 shares