Eggless Gulab Jamun Cheesecake recipe

Eggless Gulab Jamun Cheesecake like never before!! No we are not stuffing the cheesecake batter with just the gulab jamun pieces it is more that that. Let me show you how to prepare an amazing Indian fusion recipe that will make you stand out whenever you make it!!

What is Gulab Jamun Cheesecake?

Gulab Jamun; a very famous Indian sweet is a milk based donuts dunked in sugar syrup. When you marry the flavours of this gulab jamun with a cheesecake base what you get is a Gulab Jamun Cheesecake, and no it is not about just stuffing few gulab jamun pieces in cheesecake batter.

Why you must try this Recipe?

1. This recipe is not about just stuffing gulab jamun pieces in the cheesecake batter. I have tried to incorporate the traditional flavour in each and every step.
2. A total show-stopper dessert. Turns out so good that everyone will be impressed with your creation.
3. Great for parties, Diwali celebrations or potlucks as it can be made well in advance upto 3 to 4 days in advance.
4. Fusion Cakes and Cupcakes recipe has a separate market place. So if you are a home-baker then these would sell like hot cakes.

I consider myself at best with Indian fusion recipes so if not for any, you can definitely trust me with recipes like this gulab jamun cheesecake.

Ingredients:

1. Biscuit Base - Any brand digestive biscuits would work best for this recipe.
2. Gulab Jamuns - Store bought or homemade anything would work (sorry forgot to include in the picture above).
3. Lemon Juice - Helps to cut down the sugar and also helps in setting the cheesecake so I would not recommend skipping or substituting it.
4. Gulab Jamun Paste - It is paste made using gulab jamuns and white bread. I will share the recipe in the recipe card below.

Step by Step Instructions:

Step 1 - Prepare the Cake Pan.

Start by spraying a 7 inch cake pan.

Lay a parchment paper at the base so that some part of it is hanging out (image 1)

This trick makes it super easy to unmould the cheesecake once baked.

Use additional parchment paper to line the sides of the cheesecake pan as well. This would act as the support to the cheesecake batter (image 2).

Finally lay a circular disc on top. Set this aside.

Step 2 - Prepare the Cheesecake Crust

In a bowl combine together the crushed biscuits, cashew powder, butter and the sugar syrup that comes with the gulab jamuns (image 3). (Please note you only need the sugar syrup and not the gulab jamun pieces at this stage)

Mix until it resembles wet sand like texture and holds its shape when pressed in between your palms (image 4).

Transfer this to the prepared cake and press gently to smoothen and spread the biscuit crumbs across the pan and also onto the sides of the pan (image 5).

Make use of a flat bowl or measuring cup to smoothen the top (image 6).

Bake in a preheated oven of 160°C for 10 mins. Keep in the refrigerator till you make the cheesecake batter.

Step 3 - Cheesecake Layer

Start by making a Gulab Jamun Paste.

Take white bread slices, cut the corners, tear it apart and place it in a mixer.

The actual gulab jamun pieces, the gulab jamun syrup, condensed milk, cream, saffron milk and rabdi essence follows next. Blend to a fine paste. Set it aside (image 7).

In a bowl, cream together the cream cheese and sugar until it is silky, smooth and creamy (image 8).

Scrape the bowl and add the prepared gulab jamun paste followed by yogurt, condensed milk and lemon juice (image 9).

Beat this well, scrape the bowl and then add the cream .

Beat everything until you a nice flowy cheesecake batter like consistency (image 10).

Take your baked and chilled cheesecake pan and add a layer of gulab jamun pieces on top of it (image 11).

Then transfer the cheesecake batter and smoothen the top with the spatula (image 12).

So the gulab jamun pieces acts as a sandwich layer between the cheesecake batter and the cheesecake crust.

STEP 3 - BAKING THE CHEESECAKE

Preheat the oven to 160°C.

Fill a baking tray with boiling hot water to about to one two inches

Place the springform pan in it

Bake the cheesecake for 40 to 45 mins. Or until the edges are set but the centre is still jiggly. Don't worry it will set while cooling.

When you bake a cheesecake in low temperature for long along with the combination of steam generated, you can be assured to get a crack-free and moist cheesecake as opposed to a dry texture.

Once done, switch off the oven place a tea towel on your oven door and let the cheesecake sit for another 10 mins.

This would ensure the cheesecake does not get a sudden temperature shock which can make it to deflate.

After 10 mins, take it out of the oven and let it sit in your counter top for another 20 mins.

Then cover with an aluminium foil and chill for a minimum of 4 hours or preferably overnight in the fridge.

Instant Pot Instructions:

Prepare a sling using aluminium foil and place the pan with the cheesecake batter on top of it.

This Pumpkin Cheesecake recipe post has all the details of making the sling.

Add 1 cup Hot Water to the base of your instant pot. Place your trivet.

Slowly release the spring form pan over the trivet with the help of the sling

Cover the Instant pot with lid. Vent to sealing.

Set the Instant Pot Manual High for 35 minutes.

Once Done, Let the pressure release naturally.

Take it on your counter-top and let sit for 20 mins and then chill in the fridge overnight.

Step 4: Gulab Jamun Cheesecake Decoration

Once chilled, unmould the cheesecake from the pan and place it on a cake board or desired board.

Decorate as you like.

I have placed a waffle cone, ganache dripping on one end.

Placed more gulab jamun pieces, some piping using 1M and French Tip nozzle.

Storage Instructions:

Always Store the cheesecake in the refrigerator. It will stay good for 5 days.

Either use a cake box or simply slice the cheesecake and keep the slices in an air tight container and then refrigerate.

Baker's Tips:

1. Like any cake or cheesecake batter, even for this all the ingredients needs to be at room temperature. Room Temperature cream cheese will whip easily so the chances of incorporating air into the batter is minimized.
2. Baking your crust ensures that the biscuits are set completely. So when you add the cheesecake batter the crumbs won't come off.
3. If you even find your cheesecake batter lumpy? Then that is because you did not beat the cream cheese and sugar well. That is the first step you must follow before adding rest of the ingredients.
4. The gulab jamun paste should pasty in consistency. If it remains lumpy or gritty then your resultant cheesecake will also be gritty.
5. When you bake cheesecake, you must note that the temperature of your oven is less and there is also some form of steam in it to ensure that the cheesecake cooks evenly without curdling.
6. Once the baking time is over, do not rush to remove it from the oven. Let it cool gradually, that way there would be no temperature shock which means no cracking of the cheesecake.
7. Chilling the cheesecake is the key to a good well set cheesecake slices. So do not skip this step.
8. If you are a homebaker and would like to learn how to price this gulab jamun cheesecake without gelatin recipe? Then do consider checking this post on Cake Pricing Guide.

Recipe FAQ's

Other queries like Why do we use hot water bath while baking cheesecake? and How do I know when my cheesecake is done? etc has been discussed in our Biscoff Cheesecake Recipe post. Please refer to that post for more information.

Related Recipes:

1. Eggless Baked Biscoff Cheesecake recipe
2. Eggless Baklava Cheesecake
3. Indian Fusion recipes.
4. 31 decadent Cheesecake recipes

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