50mlSaffron Milk(big pinch of saffron soaked in 50 ml Hot Milk)
100gms(1/2 cup) Caster Sugar
60gms(1/4 cup) Yogurt
80gms(approx 1/3 cup) Condensed Milk
17 Gulab Jamun Pieces to sandwich in between
Step 1 - Prepare the Cheesecake 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.
Use additional parchment paper to line the sides of the cheesecake pan as well. This would act as the support to the cheesecake batter.
Finally lay a circular disc on top. Set this aside.
Step 2 - Cheesecake Crust
In a bowl combine together the crushed biscuits, cashew powder, butter and the sugar syrup that comes with the gulab jamuns.
Mix until it resembles wet sand like texture and holds its shape when pressed in between your palms.
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. Make use of a flat bowl or measuring cup to smoothen the top.
Bake in a preheated oven of 160°C for 10 mins. Then keep in the refrigerator till you make the cheesecake batter.
Step 3 - Cheesecake Batter
Take white bread slices, cut the corners, tear it apart and place it in a mixer followed by actual gulab jamun pieces, the gulab jamun syrup, condensed milk, cream, saffron milk and rabdi essence. Blend to a fine paste. This is your Gulab Jamun Paste.
In a bowl, cream together the cream cheese and sugar until it is silky, smooth and creamy.
Scrape the bowl and add the prepared gulab jamun paste followed by yogurt, condensed milk and lemon juice.
Beat this well, scrape the bowl and then add the cream.
Beat everything until you a nice flowy cheesecake batter like consistency.
Take your baked and chilled cheesecake pan and add a layer of gulab jamun pieces on top of it.
Then transfer the cheesecake batter and smoothen the top with the spatula. So the gulab jamun pieces acts as a sandwich layer between the cheesecake batter and the cheesecake crust.
Step 4 - Baking
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.
Once done, switch off the oven place a tea towel on your oven door so that the door is open very slightly and let the cheesecake sit for another 10 mins
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.
Next day decorate as you like. I have used a waffle cone, some ganache and more gulab jamun pieces to decorate.
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.
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.
Baking your crust ensures that the biscuits are set completely. So when you add the cheesecake batter the crumbs won't come off.
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.
The gulab jamun paste should pasty in consistency. If it remains lumpy or gritty then your resultant cheesecake will also be gritty.
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.
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.
Chilling the cheesecake is the key to a good well set cheesecake slices. So do not skip this step.
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.
Please note the nutrition value for this recipe is just an approximate value calculated through online calculator. Please consult expert for exact values