This Gulab Jamun Cheesecake is an unusual yet beloved dessert that combines the rich flavours of traditional Indian gulab jamun with the creamy texture of cheesecake. Check out this recipe for making your own Gulab Jamun Cheesecake:
For the crust, you will need 1 cup of crushed digestive biscuits and 1/4 cup of melted butter. 400 gm of cream cheese, 1/2 cup of sugar, 1 cup of heavy cream, 1 teaspoon of vanilla extract, and 1/4 cup of milk. 6-8 small gulab jamuns for topping. For garnish, have extra gulab jamuns and chopped nuts ready.
Grease and line the bottom and sides of an 8 or 9-inch cake tin. Preheat your oven to 170 degrees C.
Crush your biscuits in a food processor or by using a rolling pin in a food bag. Melt the butter, mix it with the crushed biscuits, and then press this mixture firmly in the prepared tin to form an even layer. Set aside.
In a large bowl, combine sugar, corn flour, cream cheese and vanilla. Whisk in half of the cream until smooth, then add the remaining cream. Melt the white chocolate and mix it into the batter.
Spread a few spoonfuls of the cheesecake batter over the biscuit base. Place gulab jamuns on top, then cover with the remaining cheesecake batter, smoothing it out to fill any gaps.
Place the tin in a deep baking tray, and bake at 170 degrees C for 30-35 minutes, until the centre is set. Once it is cooled, cover and refrigerate overnight. Serve chilled with small gulab jamun and whipped cream.