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Gulab jamun Cheesecake is a perfect marriage of iconic Eastern and Western flavours. The soft and delectable gulab jamun perfectly blends in with creamy and smooth cheesecake creating an explosion of flavours in your mouth. This no-bake, egg-less cheesecake is made from scratch. Perfect for the festive season or celebrations.
Gulab jamun is an iconic Indian dessert. These are fried dumplings made from concentrated milk solids(mawa, khoya) and then soaked in sugar syrup. The result is dense yet soft succulent sweet balls that melt in the mouth. And when this goodness is enveloped in creamy cream cheese filling. Do I even need to explain? It’s magic!
For more cheesecake magic check out my classic cheesecake, no-bake salted caramel cheesecake and no-bake mini cheesecake.
In this recipe, I’ve made Gulab jamun from scratch. My Gulab jamun recipe varies a little from the traditional one nonetheless the result is the same. So even if you don’t have access to Gulab jamuns you can still create this Gulab jamun Cheesecake in your home.
What do you need to make Gulab jamun Cheesecake?
Ingredients required to make Gulab jamun Cheesecake
Following is a preview list of ingredients, for a detailed list with quantity required, find the recipe card below.
Gulab jamun
- Paneer/Indian Cottage Cheese
- All-purpose flour
- Rava(suji)/Semolina
- Sugar(powder)
- Ghee(clarified butter)/Melted Butter
- Baking powder and baking soda
Sugar Syrup
- Sugar(granules)
- Water
- Cardamom
Cheesecake Base
- Digestive/Glucose biscuit
- Butter
- Salt
Cheesecake Filling
- Cream Cheese
- Heavy Cream
- Sugar(powder)
- Pistachios(optional)
How to make Gulab Jamun Cheesecake ?
Gulab jamuns
- Make a smooth dough from cottage cheese, all-purpose flour, semolina, baking powder, baking soda, and ghee. Make medium-sized balls from the dough and fry in vegetable oil till golden brown.
- In a saucepan heat sugar, water, and cardamom. Switch off the heat. Put the fried balls into the syrup and cover them with a lid. Let them soak for a few hours.
For crust
- Grind digestive biscuits and mix them with softened butter, sugar syrup, and salt. Compact the crust on the bottom and sides of the springform pan and bake it until slightly golden. Allow to cool. Rather than baking you can also freeze the base till further use.
For filling
- Boil a little sugar syrup and mix agar-agar. Allow to cool.
- Beat heavy cream, powdered sugar, cream cheese, and agar-agar mix sugar till creamy and smooth.
Assembly
- Place gulab jamuns across the base. Pour the cheese filling over them. Cover with a cling film and refrigerate overnight before consumption.
Tips
Gulab Jamun
- When making the gulab jamun dough, if the dough seems too dry add 2-3 tbsp of milk/water.
- There should be no cracks on the balls otherwise they may break while frying.
- While rolling the balls apply ghee/oil onto your hands and after the balls are prepared cover them with a damp cloth to retain the moisture.
- While soaking the balls in sugar syrup ensure that both balls and syrup should be warm otherwise the balls won’t be able to absorb the liquid.
- The balls should soak in syrup for at least 2 hours. For better results after the syrup cools down to room temperature place them in the fridge overnight.
Cheese Filling
- Use full-fat cream cheese( do not use cream cheese spread). Cream cheese should be at room temperature for proper mixing.
- Heavy cream should be chilled before use.
- For better result refrigerate cheesecake overnight.
Storage
Do not store cheesecake at room temperature. The amount of dairy products can go stale fast and easily. Leftovers should be stored in the refrigerator for up to 1 week.
Is this cheesecake freezable?
Yes, this cheesecake freezes. After the cheesecake is refrigerated overnight cover it with a few layers of plastic wrap and then with aluminium foil. Place in the freezer for up to 3 months. Thaw overnight or a few hours before consumption. They can be stored with or without the springform pan. But do not freeze with toppings on.
Can this gulab jamun cheesecake be made ahead of time?
Yes, they are a great make-ahead dessert. The gulab jamuns can be refrigerated for up to 3 weeks. They also can be frozen for up to 3 months. The cheesecake can also be frozen for three months.
if you liked this recipe, try these!
Gulab jamun Cheesecake
Ingredients
Gulab jamun
- 150 g Paneer/Indian Cottage Cheese
- 28 g All-purpose flour 2¾tbsp
- 25 g Rava(suji)/Semolina 2½tbsp
- 24 g Sugar powder 3tbsp
- 15 g Ghee/clarified butter/Melted Butter 1tbsp
- ¼ tsp Baking powder
- a Pinch baking soda
- Milk/water optional 2-3 tbsp
- Vegetable oil to fry
Sugar Syrup
- 150 g Sugar(granulated) ¾cup
- 180 ml Water 1¼ cups
- 3 pods Cardamom
Cheesecake Base
- 250 g Digestive/Glucose biscuit
- 100 g Butter (room temperature, unsalted) 1/4cup+3tbsp
- ¼ tsp Salt
Cheesecake Filling
- 200 g Cream Cheese 3/8 cup
- 120 g Heavy Cream ½cup
- 50 g Sugar powder ¼cup+2 tbsp
- ½ tsp Agar-Agar
- Pistachios(optional) to garnish (chopped)
Instructions
Gulab jamun
- To a flat bottom basin add paneer/cottage cheese, all-purpose flour, semolina, powdered sugar, baking powder, baking soda, and clarified butter. Mix with hands to form a dough. Rub the dough between the palms of your hand and the surface of the basin to smoothen the paneer. Keep rubbing until a smooth dough is formed. If the dough is too dry add 2-3 tbsp of water/milk.
- Rub some butter/ghee/oil on the palms and fingers of your hands. Then roll the dough using your palms to form balls. The surface of the balls shouldn’t have cracks otherwise the balls will break while frying. Cover the balls with a damp cloth till further use.
- Fry the balls in hot vegetable oil on low heat. Keep on stirring till the balls achieve a golden brown colour. Remove the balls from the hot oil and place on tissue paper to remove excess oil.
Sugar Syrup
- In a saucepan add sugar, water, and cardamom. Cook on medium heat till sugar dissolves. Lower the flame and let the syrup simmer for 5-7 minutes. Remove from the heat.
- Add the fried gulab jamuns to the sugar syrup. Cover the saucepan with a lid and let the gulab jamuns soak in the syrup for at least 2 hours.
- After 2 hours remove the gulab jamuns from the syrup. You can cut them in half if you wish.
Cheesecake Base
- Grease and line (with baking/parchment/butter paper) a 7-inch spring form pan.
- Use a rolling pin, food processor, or blender to grind digestive/glucose biscuits into fine crumbs. Pour into a medium bowl and stir in the softened butter, 2 tbsp pre-made sugar syrup, and salt. When the mixture is pressed between hands it should hold its shape.
- Pour into the prepared springform pan. Use a flat bottom cup or your hands to pat the crumbs down into the bottom and sides to make a compact crust.
- Place the base in freezer till further use or Bake in a preheated oven at 180℃/350℉ for 5-7 minutes till the colour slightly changes to a darker shade. Remove from the oven and allow the crust to cool as you prepare the filling.
Cheesecake filling
- In a small saucepan pour ¼ cup of pre-made sugar syrup. Heat till it boils. Remove from heat and add agar-agar. Whisk till properly combined. Set aside to cool down.
- Using a hand or stand mixer, beat the heavy cream. Add powdered sugar a little at a time while beating. Beat till cream thickens.
- Add the cream cheese and beat until smooth and creamy.
- Add the agar-agar mixture and beat till well incorporated.
Assembly
- Place gulab jamuns across the cheesecake base.
- Pour the cream cheese mixture and smooth the surface with a spatula. Cover with a cling film and place in the fridge for at least 8 hours or overnight.
- Remove from the fridge. Carefully remove the cake from the spring form pan. Place the remaining gulab jamuns on top and sprinkle chopped pistachios over the cake. Use a clean sharp knife to slice the cheesecake.
Notes
- Notes:-
- If the gulab jamun dough seems too dry add 2-3 tbsp of milk/water.
- There should be no cracks on the balls.
- While soaking both the fried balls and sugar syrup should be warm.
- For better results let the fried balls soak in sugar syrup overnight.
- Use full-fat cream cheese( do not use cream cheese spread). Cream cheese should be at room temperature for proper mixing.
- Heavy cream should be chilled before use.
- Gulab jamun can be stored in the fridge for 3 weeks and frozen for 3 months.
- Cheesecake can stored in the refrigerator for 1 week and frozen for 3 months.