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Gulab Jamun Cheesecake

A dreamy fusion dessert: rose-scented, cardamom-spiked cheesecake crowned with soft syrupy gulab jamuns. No-bake and perfect for festivals.
Print Recipe
Prep Time 20 minutes
Servings: 8
Ingredients Method
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Ingredients  

  • 2 cups crushed digestive biscuits or graham crackers
  • 1/2 cup melted butter
  • 3 tbsp sugar
  • 3 cups cream cheese, softened
  • 3/4 cup sweetened condensed milk
  • 1/4 cup fresh cream
  • 1 tsp cardamom powder
  • 1 tsp rose water
  • 8-10 gulab jamuns, halved
  • 2 tbsp gulab jamun syrup (for drizzle)
  • crushed pistachios and dried rose petals, for garnish

Method 

  1. Crush the biscuits with sugar in a bowl, mix in melted butter, and press firmly into the base of a 9-inch springform pan. Chill for 20 minutes.
  2. In a large bowl, beat the cream cheese until smooth. Add condensed milk, fresh cream, cardamom, and rose water, and beat until light and fluffy.
  3. Fold in half the halved gulab jamuns, then pour the mixture over the chilled crust and smooth the top.
  4. Arrange the remaining gulab jamun halves on top and drizzle with a little gulab jamun syrup.
  5. Chill for at least 4 hours, ideally overnight, until set. Garnish with pistachios and rose petals before serving.