If you're looking for a show-stopping dessert that combines traditional Indian flavors with a contemporary twist, this gulab jamun cheesecake with almond and pistachio garnish might just be the perfect indulgence. This fusion dessert combines the richness of classic New York style cheesecake with the syrupy decadence of gulab jamuns, balanced by the nutty aroma of roasted almonds and pistachios. Whether you’re preparing it for a festive celebration or a dinner party, this dessert guarantees compliments. So below is a detailed, step by step guide to help you create this delight at home.
Ingredients:
For the base:
- 200 g digestive biscuits or graham crackers
- 2 tbsp sugar
- 100 g melted butter
- 1/2 tsp cardamom powder (optional)
For the cheesecake layer:
- 500 g cream cheese, room temperature
- 200 ml condensed milk
- 100 ml heavy cream
- 2 tbsp Greek yogurt or hung curd
- 1 tbsp all-purpose flour (to stabilize)
- 1 tsp rose water
- 1 tsp vanilla extract
- 1/4 tsp cardamom powder
- 2 eggs (room temperature)
For the topping:
- 8 mini gulab jamuns (store-bought or homemade)
- 1 tbsp syrup from gulab jamuns
- 2 tbsp chopped pistachios
- 2 tbsp chopped almonds
- Optional: dried rose petals for garnish
Method:
- Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.
- Add the sugar, melted butter, and cardamom powder. Mix until the crumbs resemble wet sand.
- Press the mixture into the bottom of a springform pan, spreading it evenly and compacting it well.
- Chill in the refrigerator for at least 30 minutes to set.
- Preheat your oven to 160 °C or 320°F.
- In a large mixing bowl, beat the cream cheese until fluffy and smooth.
- Add the condensed milk, heavy cream, yogurt, and flour. Mix until well combined.
- Add in the rose water, vanilla extract, and cardamom powder.
- Finally, beat in the eggs one at a time, mixing just enough to incorporate. Avoid overbeating, which can cause the cheesecake to crack.
- Pour the cheesecake batter over the chilled crust in the springform pan. Tap the pan on the counter gently to release any trapped air bubbles.
- Place the pan in a water bath (wrap the bottom with foil to prevent leakage) and bake for 60 minutes or until the edges are set and the center is slightly jiggly.
- Once baked, turn off the oven, crack the door, and allow the cheesecake to cool gradually inside for about 1 hour. This prevents sudden temperature changes that can lead to cracks.
- Then chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight.
- If you’re using store bought gulab jamuns, drain them well and cut each one in half for visual appeal and better flavor distribution.
- Once the cheesecake is chilled and set, gently arrange the halved gulab jamuns on top.
- Drizzle 2 tablespoons of the gulab jamun syrup over the top for moisture and sheen.
- Sprinkle generously with chopped almonds and pistachios. Optionally add a few dried rose petals or edible gold leaf.
- Use a sharp, warm knife to slice the cheesecake cleanly. Each bite should offer the velvety tang of the cheesecake, the soft syrupy charm of gulab jamun, and the crunch of roasted nuts.
- Serve slightly chilled with a light rose or saffron syrup drizzle. A dollop of unsweetened whipped cream can balance the richness if needed.
- Store in the refrigerator, covered, for up to 4 days. Avoid freezing, as the texture may change.
Tips:
- Use full fat cream cheese for the best texture. And make sure it’s at room temperature. Using cream cheese that’s cold won’t work well because it will be solid and stiff and won’t mix in properly with the cream. So let it sit out for 20 minutes at room temperature before you start using.
- Avoid overbaking. The center should still jiggle slightly when you take it out.
- Don’t skip the cardamom and rose water since these are essential to gulab jamuns and give the cheesecake its Indian flavor.
- Allow the baked cake to cool gradually to prevent cracks. If you expose it to sudden temperature changes it will crack under the pressure of the change. So once done baking, leave it in the oven for a few minutes. Then slowly crack the door open and let it sit for another few minutes. Finally remove it from the oven and then let it cool completely.