Ghulab Jamun Cheesecake
A scintillating fusion dessert of Indian Ghulab Jamun and Western cheese cake packed with the surprise crunch of pistachios
30 mins
50 mins
- 6 Ghulab Jamuns (store bought or homemade, these are milk solid dumplings soaked in sugar syrup) <br> - 200g of digestive biscuits (you could substitute graham crackers) <br> - 100g of butter (melted) <br> - 400g of cream cheese <br> - 200g of powdered sugar <br> - 100ml of fresh cream <br> - 1 Tsp of vanilla extract <br> - 100g of pistachios (chopped, for perfect crunch)
<div class="method_step"><div class="method_num">1</div> Begin by crushing the digestive biscuits to create a fine crumb. <br> <div class="method_step"><div class="method_num">2</div> Combine this with the melted butter until well incorporated. This will be our yummy base. Spread it evenly in a cheesecake mold, pat it down firmly and refrigerate for 30 minutes to set hard.<br> <div class="method_step"><div class="method_num">3</div> In a bowl, whip together the cream cheese, powdered sugar, fresh cream and vanilla extract until it becomes smooth and fluffy.<br> <div class="method_step"><div class="method_num">4</div> Take the biscuit base out from the refrigerator and place the Ghulab Jamuns on top of it, spreading them evenly.<br> <div class="method_step"><div class="method_num">5</div> Pour the whipped cheese mixture over the ghulab jamuns, ensuring that they are completely covered. Smoothen the top with a spatula.<br> <div class="method_step"><div class="method_num">6</div> Refrigerate the cheesecake for around 6 hours or overnight until it is well set.<br> <div class="method_step"><div class="method_num">7</div> Before serving, decorate the cheesecake with the chopped pistachios.<br> Enjoy the delightful bite of this gorgeous Ghulab Jamun Cheesecake.
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Ghulab Jamun Cheesecake
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The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe aims to replicate the flavour of the dish but may not be an exact match to the proprietary recipe used by the restaurant.
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