Gulab Jamun Cheesecake
Safira
No Bake Gulab Jamun Cheesecake with Cardamom and Saffron
Prep Time 10 minutes mins
Fridge 5 hours hrs
Total Time 10 minutes mins
Course Baking/Dessert
Cuisine Indian
Servings 8
Calories 546 kcal
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
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!
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.
Calories: 546kcalCarbohydrates: 27gProtein: 6gFat: 47gSaturated Fat: 26gCholesterol: 139mgSodium: 413mgPotassium: 149mgFiber: 1gSugar: 15gVitamin A: 1611IUVitamin C: 1mgCalcium: 104mgIron: 1mg
Keyword Gulab Jamun, Indian Desserts