Sweet Indian Twists
A delightful fusion dessert combining the creamy richness of cheesecake with the aromatic sweetness of traditional Indian gulab jamun, perfect for any celebration.
Ingredients
- 1.5 cups digestive biscuits crushed
- 0.5 cup unsalted butter melted
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon cardamom powder
- 2 large eggs
- 1 cup sour cream
- 12 small gulab jamun drained and halved
- 2 tablespoons gulab jamun syrup for garnish
- pinch saffron strands optional
Instructions
- Preheat oven to 325°F (160°C). Grease and line an 8-inch springform pan with parchment paper.
- Mix crushed digestive biscuits with melted butter. Press mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then let cool.
- In a large bowl, beat softened cream cheese until smooth. Gradually add sugar, vanilla extract, and cardamom powder, beating until combined.
- Beat in eggs one at a time, just until incorporated. Stir in sour cream until smooth. Do not overmix.
- Pour half of the cheesecake batter over the crust. Arrange the halved gulab jamun pieces evenly over the batter.
- Pour the remaining batter over the gulab jamun, spreading gently to cover. If using, sprinkle saffron strands on top.
- Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack open the door, and let the cheesecake cool in the oven for 1 hour.
- Remove from oven and let cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4-6 hours, or preferably overnight, before serving.
- Carefully remove from the springform pan. Drizzle with gulab jamun syrup and serve chilled.
Notes
Ensure all dairy ingredients are at room temperature for a smooth batter. Do not overmix the cheesecake batter to prevent cracks. The cheesecake needs ample chilling time to set properly. Serve chilled with a drizzle of extra gulab jamun syrup if desired.