A few weeks ago I made gulab jamun cupcakes. Ever since I’ve been wanting to make a gulab jamun cheesecake too.
Adding gulab jamun into other dessert tastes amazing, but also I’m obsessed with the way the inside looks when you cut into it. I don’t know why but seeing it inside of a dessert always looks so good to me.
This cheesecake is inspired by the one Chaiiwala sells. Chaiiwala always has good ideas for fusion desserts, but I feel like they’re never executed very well, so here is my attempt!
The gulab jamun
For this cheesecake, I added 19 gulab jamun into the centre. I wanted to add as many as I could into it so I made sure every gap in the tin was filled.
But how many you use is totally up to you, if you want more cheesecake and less gulab jamun, add less. Either way, just make sure to spread them out evenly in the pan.
Also I used medium sized ones, If you have larger ones, I recommend cutting them in half.
I did also buy some mini ones to put on top, this is optional, you really don’t have to do this. I just wanted to make the top look a little prettier!
What kind of tin should I use?
Typically people bake cheesecakes in springform or loose bottoms tins. I prefer to just bake them in a regular cake tin.
This cheesecake is baked in a water bath, whenever I use a springform tin, water always gets into the tin even when I wrap it with tinfoil. So I just find it easier to use a regular cake tin.
You can use either, but if you are using a springform/loose bottom one, make sure to wrap the outside of it with tinfoil.
Baking the cheesecake
I mentioned that the cheesecake is being baked in a water bath.
For this, all you are doing is getting a large baking/roasting tin that has high sides. Add the cheesecake into this, then pour some boiling water into the large tin, just until the water reaches halfway up the cheesecake tin.
Then bake the cheesecake.
Baking cheesecakes in water baths helps give them a much better texture, and also helps prevent them from cracking, so don’t try skipping this step!
Why did you turn the oven off and leave the cheesecake in there?
After baking a cheesecake, I like to turn the oven off, open the door slightly, and then leave the cheesecake in there for about an hour. Then after, I cover it and leave it in the fridge overnight.
Here’s the thing about baked cheesecakes, they don’t appreciate sudden changes in temperature.
So if you take it out as soon as it’s baked and leave it too cool on your counter. The top has a much higher chance of cracking.
It will still taste the same, but there will just be crack on top of it. So it’s not really a huge issue but anyway, this is the reason why I leave the cheesecake in the oven for an hour after baking.
Gulab Jamun Cheesecake
- For the biscuit base:
320g biscuits (any work, I like to use digestives)
100g unsalted butter
- For the cheesecake:
200g granulated sugar
60g corn flour
800g cream cheese
1 tablespoon vanilla extract
300ml warm double cream
160g white chocolate
20 medium sized gulab jamun
- To decorate:
Some whipped cream and extra gulab jamuns (both are optional)
- Start by greasing and lining the bottom and sides of an 8 or 9 inch cake tin. Also pre-heat your oven to 170c/325f.
- Making the biscuit base:
- Crush your biscuits using a food processor, or just add them into a food bag and hit them with a rolling pin.
- Melt your butter and mix this with the crushed biscuits.
- Add this into your prepared tin, smooth it out and then firmly press this down until you have a smooth, even layer. Leave this aside.
- Making the cheesecake batter:
- In a large bowl, mix together the sugar, corn flour, cream cheese and vanilla together.
- Pour half of the cream into this, whisk until smooth, then whisk in the remaining cream.
- Now melt the white chocolate and mix this into the batter too.
- Assembling the cheesecake:
- Add a few spoonfuls of the cheesecake batter on top of the biscuit base. Smooth this out and then place the gulab jamuns on top of this layer.
- Add the rest of the cheesecake batter on top of the gulab jamuns and smooth it out. When smoothing, press the cheesecake batter down as well, so that it fills any gaps between the gulab jamuns.
- Baking the cheesecake:
- Place this tin into a large baking/roasting tray that has deep sides and then pour some boiling water into this until the water reaches about half way up the cheesecake tin.
- Carefully place this into your oven and bake for around 40-50 minutes. It is done when the sides look set, but the centre is still slightly wobbly.
- Once it is done, turn your oven off, open the oven door slightly and leave the cheesecake in there for 1 hour.
- After this hour, take it out of the oven, cover and leave in the fridge overnight.
- The next day I took the cheesecake out of the tin, piped some whipped cream on top and added some small gulab jamun. This was for aesthetic purposes only, you could also eat it the way it is!