India x USA
Gulab jamun cheesecake
A cheesecake that hides syrupy little jamuns inside, like a party with a secret guest list.
330 minTime
10 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original530kcalsame
10 gproteinsame
1 gfibresame
330minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
8 steps- 1Rub the milk powder, maida and baking soda with the ghee. Add milk a spoon at a time to make a soft dough. Rest 10 minutes, then roll 16 marble sized balls.
- 2Simmer 100 g sugar with the water on medium heat for 5 minutes. Stir in 1/2 tsp cardamom and the rose water. Keep warm.
- 3Fry the balls in oil on low heat for 7 to 8 minutes, rolling them constantly. Drop into the warm syrup and soak 30 minutes.
- 4Mix the crushed biscuits with melted butter. Press into a lined 20 cm springform tin and bake in the oven at 180°C for 10 minutes. Lower the oven to 160°C.
- 5Beat the cream cheese with 120 g sugar on low speed until smooth. Add hung curd, cream and the remaining cardamom. Beat in the eggs one at a time, just until mixed.
- 6Pour half the batter over the base. Halve 10 drained jamuns and press them in, then cover with the rest. Bake in a water bath at 160°C for 50 minutes.
- 7Turn the oven off and leave the cake inside with the door ajar for 1 hour. Then chill at least 3 hours.
- 8Boil the leftover syrup on medium heat for 3 minutes to a glaze. Brush over the top and finish with the remaining jamuns and pistachios.
Serve it like this
Serve a clean wedge on a flat white plate with a glossy jamun on top. Brush a swoosh of rose syrup beside it and scatter pistachio slivers.
