Gulab Jamun Cheesecake Recipe

Introduction

Gulab Jamun Cheesecake is a delightful fusion dessert that combines the rich creaminess of cheesecake with the sweet, aromatic flavors of traditional Indian gulab jamun. This recipe creates mini cheesecakes perfect for any occasion, offering a unique and indulgent treat.

Ingredients

• 12 graham crackers (about 2 cups crumbs)
• 6 tbsp melted butter
• 16 oz regular cream cheese (room temperature)
• 1 cup sour cream (room temperature)
• 1 cup heavy whipping cream (room temperature)
• 3/4 cup granulated sugar
• 1/4 cup corn starch
• 1/4 tsp saffron
• 1 tsp cardamom powder
• 1 tsp rose essence
• 22 gulab jamuns (cut in half if large)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Line two 12-count muffin pans with cupcake liners and set aside. Remove all ingredients from the fridge about 1 hour before beginning so they reach room temperature. Drain excess syrup from the gulab jamuns using a mesh strainer.
2. Step 2: Prepare the crust by pulsing graham crackers in a food processor until they reach a sand-like texture. Add melted butter and pulse a few more times until the crumbs are moistened.
3. Step 3: Evenly distribute about 1¼ tablespoons of crust mixture into each cupcake liner. Press down firmly with a spoon to create an even layer. Bake for 5 minutes, then remove and let cool. Keep the oven at 350°F (180°C).
4. Step 4: For the cheesecake filling, beat cream cheese and sugar in a stand mixer or with an electric mixer until smooth and creamy. Avoid using a whisk attachment.
5. Step 5: Add heavy cream, sour cream, corn starch, cardamom powder, rose essence, and saffron. Mix gently until combined, stopping occasionally to scrape down the sides. Do not overmix.
6. Step 6: Using an ice cream scooper, spoon about 2 to 3 tablespoons of cheesecake batter into each crust-lined cup, filling to about ¾ full.
7. Step 7: Place one gulab jamun in the center of each cheesecake cup (cut in half if large). Place pans in the oven and bake for 18-20 minutes until the edges set but centers are slightly jiggly.
8. Step 8: Remove from oven and cool in the pan for 1 hour. If you have only one pan, wait at least an hour before baking the next batch.
9. Step 9: Carefully remove cheesecakes from pans and refrigerate for at least 3 hours or overnight without removing the liners.
10. Step 10: When ready to serve, remove liners and garnish with nuts, rose petals, or silver varq as desired. Enjoy!

Tips & Variations

• For a smoother cheesecake texture, ensure all dairy ingredients are fully at room temperature before mixing.
• Adjust the number of gulab jamuns based on their size; cut larger ones to fit the mini cheesecakes better.
• Try baking the mini cheesecakes in 4 oz mason jars using an Instant Pot for a steamed version—refer to Instant Pot method in the introduction for details.
• Flavor variations include adding a pinch of nutmeg or replacing rose essence with orange blossom water for subtle changes.

Storage

Store the cheesecakes covered in the refrigerator for up to 3-4 days. Keep the liners on until serving to retain moisture and shape. For best flavor and texture, consume within a day or two. Reheat is not recommended as it may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Gulab Jamun Cheesecake without a stand mixer?

Yes, you can use a hand-held electric mixer to mix the cream cheese and other ingredients. Just ensure you beat the cream cheese thoroughly until smooth to avoid lumps.

Can I freeze these mini cheesecakes?

Yes, you can freeze them before garnishing. Wrap each cheesecake tightly in plastic wrap and place in an airtight container. Thaw in the refrigerator overnight before serving.

Gulab Jamun Cheesecake Recipe

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★★★★★

4.8 from 67 reviews

• Author: Elara
• Total Time: 4 hours 30 minutes (including chilling time)
• Yield: 22–24 mini cheesecakes or one 9-inch cake 1x

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Description

This Gulab Jamun Cheesecake is a delightful fusion dessert combining the classic Indian sweet, gulab jamun, with creamy, spiced cheesecake. Featuring a buttery graham cracker crust and a cardamom, saffron, and rose-infused filling, this recipe can be baked as individual mini cheesecakes or as a full-sized cake, with options for oven or Instant Pot preparation. Perfect for special occasions or to impress guests with a unique twist on traditional favorites.

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Ingredients

Scale 1x2x3x

Crust

• 12 graham crackers (about 2 cups crumb)
• 6 tbsp melted butter

Cheesecake Filling

• 16 oz regular cream cheese (room temperature)
• 1 cup sour cream (room temperature)
• 1 cup heavy whipping cream (room temperature)
• 3/4 cup granulated sugar
• 1/4 cup corn starch
• 1/4 tsp saffron
• 1 tsp cardamom powder
• 1 tsp rose essence

Additional

• 22 gulab jamuns (cut in half if large, adjust quantity as needed)

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Instructions

1. Pre-prep: Preheat your oven to 350°F (180°C). Line two 12-count muffin pans with cupcake liners and set aside. Remove all ingredients from the refrigerator an hour before to ensure they reach room temperature. Drain excess syrup from gulab jamuns by placing them on a mesh strainer.
2. Prepare the crust: Pulse graham crackers in a food processor until they resemble sand. Add melted butter and pulse a few times to moisten the crumbs evenly. Distribute about 1¼ tablespoons of the crumb mixture into each cupcake liner and press firmly into an even layer. Bake the crusts in the oven for 5 minutes, then remove and allow to cool.
3. Make the cheesecake filling: Using a stand mixer fitted with a paddle attachment or an electric mixer, blend the cream cheese and sugar until smooth and creamy—avoid using a balloon whisk. Add heavy cream, sour cream, corn starch, cardamom powder, rose essence, and saffron; mix gently until fully combined, scraping the bowl as needed. Do not overmix.
4. Assemble cheesecakes: Using an ice-cream scooper, fill each liner about ¾ full with 2 to 3 tablespoons of cheesecake batter. Place a single gulab jamun in the center of each cup (halving them if too large).
5. Bake the mini cheesecakes: Place the pans in the oven and bake at 350°F (180°C) for 18–20 minutes, until edges are set but the center still jiggles slightly. Remove and cool in the pans for 1 hour. Chill the cheesecakes in the refrigerator for at least 3 hours or overnight before removing liners and serving. Garnish with nuts, rose petals, or silver varq if desired.
6. Instant Pot variation: For mini cheesecakes in 4 oz mason jars, press 1½ tablespoons crust in the bottom of each jar, then add about 3 tablespoons cheesecake batter to fill each jar ¾ full. Place a gulab jamun on top and cover jars with aluminum foil. Add 2 cups of water and a trivet to the Instant Pot, then place 5 to 6 jars inside. Cook on Manual High Pressure for 15 minutes, then allow natural pressure release. Remove jars, cool 20 minutes, then refrigerate for at least 2 hours. Repeat with remaining jars, adding water as necessary.
7. Full springform pan variation: Wrap the bottom and sides of a 9-inch springform pan loosely in foil to prevent water seepage. Press the crust evenly into the pan and bake at 350°F (180°C) for 10 minutes; let cool. Arrange gulab jamuns over the crust, pour the cheesecake filling over, and gently tap to remove air bubbles. Place the springform pan in a water bath with about 1–2 inches boiling water in a larger baking tray, then bake at 350°F (180°C) for 50–60 minutes until set. Cool for 2 hours and refrigerate for at least 6 hours or overnight before serving. Garnish as desired.

Notes

• Ensure all dairy ingredients are at room temperature for smooth batter and even baking.
• If gulab jamuns are large, cut them in half; you might need fewer jamuns based on size.
• Do not overfill cupcake liners or mason jars; fill only up to ¾ to allow space for the gulab jamun.
• Cheesecake is done when edges are set but centers remain slightly jiggly; it will firm up upon cooling.
• Use foil-wrapping in the springform pan method to prevent water from leaking into the crust during the water bath baking.
• Allow cheesecakes to cool properly before refrigeration for best texture and slicing.
• Instant Pot cooking requires natural pressure release for optimal texture and prevention of cracks.
• Garnish with chopped nuts, dried rose petals, or edible silver varq for an elegant presentation.

• Prep Time: 20 minutes
• Cook Time: 20 minutes (mini cakes in oven), 15 minutes (Instant Pot), 50-60 minutes (full cake in oven)
• Category: Dessert
• Method: Baking
• Cuisine: Indian Fusion

Keywords: Gulab Jamun Cheesecake, Indian fusion dessert, Mini cheesecakes, Instant Pot cheesecake, Spiced cheesecake, Cardamom cheesecake, Rose essence dessert, Gulab jamun recipe