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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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
