How to Make a Decadent Bournville Infused Gulab Jamun Cheesecake

Desserts often tell stories of culture, celebration, and creativity. One such fusion masterpiece that celebrates the richness of Indian tradition with a touch of Western flair is the Bournville infused gulab jamun cheesecake. This recipe combines the deep, bittersweet notes of Bournville dark chocolate with the syrup-soaked softness of gulab jamuns, set atop a creamy cheesecake base. The result is a dessert that’s indulgent, balanced, and utterly unforgettable. This cheesecake isn't just about fusion, though; it's about balance. The Bournville lends a rich, bittersweet depth that prevents the dessert from becoming too sweet. Gulab jamun adds nostalgia and decadence, while the crunchy base and nuts introduce textural contrast. Together, they form a dessert that's indulgent yet refined, familiar yet novel. So whether you're entertaining guests during the festive season or simply craving something unique, this guide will walk you through each step to craft this show stopping treat.

Ingredients:

For the crust:

• 200 g digestive biscuits or chocolate cookies
• 2 tbsp sugar (optional)
• 100 g melted butter
• 1/4 cup melted Bournville chocolate

For the cheesecake filling:

• 500 g full fat cream cheese (room temperature)
• 200 ml condensed milk
• 100 ml heavy cream
• 2 tbsp Greek yogurt or hung curd
• 1 tbsp all purpose flour (for stability)
• 1 tsp vanilla extract
• 1/2 tsp cardamom powder
• 1 tsp rose water
• 150 g melted Bournville dark chocolate (cooled slightly)
• 2 eggs (room temperature)

For the topping:

• 8 mini gulab jamuns (store-bought or homemade), halved
• 2 tbsp gulab jamun syrup
• 2 tbsp chopped almonds
• 2 tbsp chopped pistachios
• Optional: dark chocolate shavings, edible rose petals

Method:

1. Blitz the digestive biscuits or chocolate cookies into a fine crumb using a food processor. Add sugar if desired, then mix in the melted butter and melted Bournville chocolate until evenly combined. Press the mixture firmly into the base of a pan lined with parchment. Refrigerate for 30 minutes to set.
2. Preheat the oven to 160 °C or 320°F.
3. In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add the condensed milk, heavy cream, and yogurt. Mix well to combine. Then incorporate the flour, vanilla extract, cardamom powder, and rose water. Fold in the melted and slightly cooled Bournville chocolate. This gives the cheesecake its deep chocolate hue and taste. Beat in the eggs one at a time, mixing just enough to combine. Avoid overmixing to prevent cracks.
4. Pour the chocolate cheesecake mixture over the chilled crust in the springform pan. Gently tap the pan on the counter to remove air bubbles. Wrap the bottom of the pan in foil and place it in a water bath to ensure even baking.
5. Bake for 60 minutes, or until the edges are firm and the center has a slight wobble.
6. Once baked, leave the oven door ajar and allow the cheesecake to cool inside for one hour.
7. Transfer to the refrigerator and chill for at least 6 hours, preferably overnight.
8. Gulab jamuns add a syrupy softness that cuts through the richness of the chocolate. If using store-bought gulab jamuns, squeeze out excess syrup so they don’t overpower the cheesecake. Halve them for better presentation and easier slicing.
9. Once the cheesecake is fully chilled, arrange the gulab jamuns gently on top. Drizzle 2 tablespoons of syrup over the top, allowing it to sink into the chocolate layer.
10. Sprinkle chopped almonds and pistachios over the gulab jamuns for crunch and color. Add dark chocolate shavings or curls for an extra hint of cocoa. Optionally, finish with edible rose petals to elevate the dish.
11. Use a warm, sharp knife to slice.

Tips:

• Use room temperature ingredients for a smoother batter, especially the cream cheese and eggs. If these are too cold, they will be stiff and won’t mix in properly with the filling and it will end up being lumpy. So let them sit out at room temperature for about 20 minutes before you start using.
• Avoid overbaking. The center should still jiggle slightly when you take it out.
• Let the dish cool gradually in the oven to prevent cracks. After it's done baking, turn off the heat and let it continue sitting inside the oven. After a while, crack open the oven door but leave the cake inside. Once it has cooled, slowly bring it out and let it sit out for a while. Then transfer to the fridge. This slow change of temperature prevents cracking and otherwise distressing the cake.