Indian Cheesecake For Diwali

Preparation Time: 30 minutes

Chilling Time: 4 hours

Serves: 8-10

Ingredients

For the Gulab Jamun:

10-12 store-bought or homemade gulab jamuns

Ghee or oil for frying

For the Cheesecake Base:

1 1/2 cups of crushed digestive biscuits or graham crackers

1/4 cup melted butter.

For the Cheesecake Filling:

16 oz (450g) cream cheese, at room temperature

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream

1/4 cup all-purpose flour

For the Gulab Jamun Syrup:

1 cup granulated sugar

1 cup water

4-5 green cardamom pods, crushed.

A few saffron strands (optional)

1/2 teaspoon rose water.

Instructions:

For the Gulab Jamun:

If using store-bought gulab jamuns, skip to step 4. If making homemade gulab jamuns, follow your preferred recipe or use a ready-made mix. Shape the dough into small balls and deep-fry them in ghee or oil until they are golden brown. Drain and set aside.

Prepare the sugar syrup for the gulab jamun. In a separate pan, combine the sugar and water, add crushed cardamom pods, saffron strands (if using), and rose water. Simmer for about 10 minutes until it forms a slightly thick syrup. Remove from heat and let it cool.

Once the fried gulab jamuns have cooled slightly, gently immerse them in the sugar syrup. Let them soak for at least 30 minutes.

For the Cheesecake Base:

Crush the digestive biscuits or graham crackers into fine crumbs. You can use a food processor or place them in a Ziplock bag and crush them with a rolling pin.

Combine the crumbs with the melted butter, mixing until the crumbs are evenly coated.

Press this mixture into the base of a 9-inch springform pan, creating an even layer. Place the pan in the refrigerator to set it while you prepare the filling.

For the Cheesecake Filling:

In a large bowl, beat the cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract, sour cream, and all-purpose flour. Mix until the batter is smooth.

Assembling the Cheesecake:

Preheat your oven to 325-degree F (160 degree C).

Remove the springform pan from the refrigerator and arrange the soaked gulab jamuns on top of the biscuit base.

Pour the cheesecake filling over the gulab jamuns, ensuring it’s evenly distributed.

Bake the cheesecake in the preheated oven for about 45-50 minutes or until the edges are set, but the center still has a slight jiggle.

While the cheesecake is cooling, you can reduce the remaining sugar syrup from the gulab jamuns to a thicker consistency.

Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight.

Before serving, pour the thickened sugar syrup over the cheesecake.

Slice, serve, and enjoy your delectable Gulab Jamun Cheesecake! (IANS)