Gulab Jamun Cheesecake
No Bake Gulab Jamun Cheesecake with Cardamom and Saffron
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
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