Indulge in the Heavenly Gulab Jamun Cheesecake Recipe

Welcome to the world of fusion desserts, where different cuisines blend together and create magic. Today, I am thrilled to share my recipe for a truly unique and delicious dessert – Gulab Jamun Cheesecake.

As an articulative assistant for a baker, I have seen many recipes in my time, but this one stands out. It is a perfect example of how seemingly diverse ingredients can come together and create something spectacular. The sweet and indulgent flavors of traditional Indian sweets like Gulab Jamun are combined with creamy and tangy cheesecake to make a dessert that is unlike any other.

If you have never tried Gulab Jamun before, it is a round doughnut-shaped dessert, made from milk solids called khoya, deep-fried and then soaked in sugar syrup flavored with cardamom powder and rose water. This dessert has been enjoyed for centuries across the subcontinent and has become recognized worldwide as an essential part of Indian cuisine.

The Gulab Jamun Cheesecake recipe is a unique twist on the traditional cheesecake recipe that everyone knows and enjoys. The recipe takes full advantage of the versatility of the ingredient gulab jamun by incorporating it into the batter, adding another layer of flavors along with pistachios and cardamom powder. The result? A creamy, delicious baked cheesecake loaded with juicy mini gulab jamuns!

So what are you waiting for? Get ready to try something exciting, fresh and exciting! This fusion dessert recipe is sure to delight the taste buds of all who indulge in it – no matter their background or culinary preferences. Trust me; once you try it, you will never look back!

Why You’ll Love This Recipe

Gulab Jamun Cheesecake
Gulab Jamun Cheesecake

Are you tired of the same old cheesecake flavors? Are you looking for a unique and delicious dessert that will impress your guests? Look no further than this Gulab Jamun Cheesecake recipe!

Not only does this recipe combine two beloved desserts, cheesecake and Gulab Jamun, but it also adds a hint of Indian flavor with cardamom powder and rose water. The fusion of flavors creates a one-of-a-kind taste experience that will have your taste buds dancing.

But that’s not all! This recipe is also incredibly versatile, allowing for substitutions and variations based on personal preferences. Whether you prefer eggless or baked Gulab Jamun, or want to swap out ingredients like cream cheese for hung yogurt or agar agar for cornstarch, this recipe can be adapted to suit your needs.

And the presentation? Simply stunning. The mini Gulab Jamun decorations on top of the cheesecake add an extra touch of elegance and make it perfect for special occasions.

So why settle for a boring old store-bought dessert when you can create this Indian fusion masterpiece in your own kitchen? Trust me, once you try this Gulab Jamun Cheesecake recipe, you’ll never look at cheesecake the same way again.

Ingredient List

“Indulge in a fusion of classic desserts with our Gulab Jamun Cheesecake”

Let’s Get the Ingredients Ready!

Before we start making Gulab Jamun Cheesecake, let’s assemble all the necessary ingredients. Here is what you’ll need:

  • Digestive biscuit base
  • 200g digestive biscuits
  • 100g unsalted butter, melted

  • Cheesecake batter

  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1/4 cup cornstarch
  • 3/4 cup heavy cream
  • 1/2 cup sour cream

  • Gulab Jamun

  • Mini gulab jamuns (about a dozen)

  • Flavorings

  • 1/4 tsp cardamom powder
  • A few drops of rose water

That’s it! Make sure you have all of the ingredients before starting to make this scrumptious dessert.

The Recipe How-To

“Craving something sweet and creamy? Try our drool-worthy Gulab Jamun Cheesecake”

Step 1: Making the Base

The first step in making this Gulab Jamun Cheesecake is to create the base. Take 2 cups of digestive biscuits and crush them until they resemble fine crumbs. Add in 3 tablespoons of melted unsalted butter and mix until the crumbs are coated.

Step 2: Baking the Base

Pour the mixture into a springform cake pan and flatten it out evenly. Bake for 10 minutes at 180°C, and let it cool completely.

Step 3: Making the Cheesecake Batter

In a mixing bowl, add 16 ounces of cream cheese that has been softened at room temperature, 1 cup of granulated sugar, and 1/2 cup of sour cream. Mix everything together until it is nice and smooth. Add in three eggs, one at a time and continue to mix well between each addition.

Step 4: Mixing in the Extras

Now it’s time to give this cheesecake batter its unique personality by adding in some flavorful extras! To achieve that Indian Fusion taste, add 1/4 cup of condensed milk along with 1/2 tablespoon of agar-agar. These ingredients will create a pudding-like texture that will intensify the Milky Gulab Jamun-like flavor. Add in 2 tablespoons rose water, a pinch of cardamom powder and mix properly.

Step 6: Putting Them Together

Pour your cheese mixture over your baked crust and spread it out evenly. To achieve a perfect look, carefully place mini Gulab Jamuns onto the batter. Sprinkle some crushed pistachios on top for added flavor.

Step 7: Baking

Bake your cheesecake loaded juicy with Gulab Jamun at 160°C for at least an hour or until firm to touch.

Congratulations! You’ve made a delectable Gulab Jamun Cheesecake, rich in flavor, and visually stunning on its very own. Give yourself a pat on the back, you truly deserve this delicious delight after all that hard work.

Substitutions and Variations

“Our cheesecake is not your average dessert, it’s a work of art”

Do you want to get a little creative with the recipe and try something new? Here are some substitutions and variations to switch up the flavor and texture of your Gulab Jamun Cheesecake.

– Pistachios: If you’re not a fan of pistachios, substitute them with almonds or cashews. These nuts will add a delicious crunch and nutty flavor to your cheesecake.

– Cornstarch: Cornstarch helps thicken the batter but don’t worry, if you don’t have any cornstarch on hand, substitute it for all-purpose flour. While it might change the texture slightly, it won’t harm the flavor of the cheesecake.

– Rose Water: Rose water enhances the Gulab Jamun flavor of the cheesecake. However, if you don’t have rose water available or don’t like the flavor, replace it with vanilla extract.

– Sour cream and heavy cream: The sour cream and heavy cream create creamy texture that makes this cheesecake extraordinary. If you’re out of either ingredient or looking for healthier alternatives, use Greek yogurt instead of sour cream and coconut milk instead of heavy cream. These swaps will result in a slightly different taste but still give you a rich texture so your Gulab Jamun Cheesecake can taste delightful.

– Eggless Gulab Jamun: To make an eggless version of this recipe, replace one egg with 2 tablespoons cornstarch mixed with 2 tablespoons water. This will help blend the ingredients together and maintain structure in your Gulab Jamun Cheesecake.

– Baked Gulab Jamun: If you want to try something different than fried gulab jamuns in your cheesecake mix, bake them before mixing them in. This unique approach creates an irresistible caramelized flavor that not only adds sweetness but also an interesting texture to each bite.

These substitutions provide a twist on the traditional Gulab Jamun recipe and are sure to impress everyone at your next gathering. Don’t be afraid to experiment; switch things up!

Serving and Pairing

“Get ready to take your taste buds on an adventure with our Gulab Jamun Cheesecake”

Now that you have successfully created the fusion dessert of your dreams, it’s time to figure out the best way to serve and enjoy it. There are a few different options, depending on your tastes and preferences.

One option is to serve slices of the Gulab Jamun Cheesecake alongside a scoop of vanilla ice cream. This creates a delightful balance between the rich, creamy cheesecake and the cool, refreshing ice cream. It’s best to let both sit out at room temperature for about 5-10 minutes before serving, so they can soften slightly and be easier to eat.

Another option is to pair the cheesecake with a cup of hot chai tea. The warmth and spices in the tea complement the flavors in the dessert perfectly. This is also a great way to bring out some of the more subtle spices in the cheesecake layers, such as the cardamom and rose water.

For those who prefer something a little less sweet or heavy, you could try pairing the Gulab Jamun Cheesecake with fresh fruit. Slices of ripe mango or papaya would work particularly well here, as they add a bright, tropical flavor that contrasts nicely with the richness of the cheesecake.

No matter how you choose to serve it, make sure to garnish each slice with chopped pistachios for an extra pop of color and flavor. And if you’re feeling adventurous, you could even try drizzling on some extra rose water or honey for an added touch of sweetness.

So go ahead and experiment a bit – there are no rules when it comes to enjoying this Indian fusion dessert masterpiece.

Make-Ahead, Storing and Reheating

“Who says you can’t have your gulab jamun and cheesecake too?”

The Gulab Jamun Cheesecake recipe is a perfect dessert for special occasions like weddings, birthdays, and holidays. Luckily, this Indian fusion dessert can also be made ahead of time, stored properly, and reheated when needed.

To make the cheesecake ahead of time, simply follow the recipe as directed earlier in this article. Once done baking and cooling to room temperature, store the cheesecake in an airtight container in the refrigerator for up to 3-4 days. Ensure that it is placed on an even surface without any pressure on top.

When ready to serve, take the cheesecake out of the fridge and let it sit for about 10-15 minutes before slicing it with a hot knife. The cheesecake can be served chilled or at room temperature as per preference.

Furthermore, reheating leftover Gulab Jamun Cheesecake is easy and can be done by placing individual slices on a microwave-safe plate and microwaving them for 10-15 seconds. Alternatively, you may place the cheesecake slices in a preheated oven at 350°F (175°C) for 5-7 minutes until heated through.

Although this recipe is ideal for making ahead of time and storing for later use, it should be consumed within 3-4 days of refrigeration. Moreover, freezing is not recommended because it may alter the texture of the cheesecake by breaking down the cream cheese filling.

Overall proper storage and reheating will ensure that each bite of Gulab Jamun Cheesecake tastes freshly baked and delicious even after a couple of days.

Tips for Perfect Results

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“This dessert will have you saying ‘I cheesecake you’ to us”

Achieving the best results when baking a Gulab Jamun Cheesecake cannot be easily overlooked. Here are some essential tips and tricks that can guide you towards the smooth preparation and delightful experience of this fusion dessert.

The first step in creating an excellent gulab jamun cheesecake is to ensure your ingredients are fresh and of high quality. A slight compromise in quality can have an impact on the texture, taste, and overall performance of the recipe. Use fresh cream cheese, sour cream, heavy cream, unsalted butter, and digestive biscuits for the perfect cheesecake batter.

It is crucial to mix the main elements of the cheesecake thoroughly until they are smooth and creamy. To achieve this, blend your hung yoghurt, cream cheese, and jamun balls to make them smooth, without lumps or air bubbles. This step will ensure the cheesecake’s creamy, velvety texture.

When combining your ingredients, keep in mind that over-mixing can lead to cracking and sinking as too much air gets trapped in the batter. It’s best to mix the ingredients using a spatula or low-speed mixer just enough to incorporate them.

Another tip to perfect gulab jamun cheesecake is baking at the right temperature. Preheat your oven correctly, and avoid opening during baking as sudden changes in temperature may cause cracking on the surface of your cheesecake.

Lastly, allow your Gulab Jamun Cheesecake to cool completely before slicing into it. It’s also best served chilled after refrigerating it for at least four hours or overnight as it allows time for flavors to meld together.

Follow these tips to achieve a satisfying taste from every bite of your Gulab Jamun Cheesecake.

Bottom Line

In conclusion, if you are looking for a dessert recipe that will leave an impression on your taste buds and those of your guests, then the Gulab Jamun Cheesecake Recipe is definitely worth trying. This fusion dessert has taken the Indian flavors of gulab jamun and incorporated them into the rich and creamy cheesecake batter to create a unique and unforgettable dish.

With its loaded juicy texture and burst-in-your-mouth taste, this cheesecake recipe is sure to be a hit at any gathering. The recipe is simple to follow and requires only a handful of ingredients. Plus, it offers several variations and substitutions to suit different dietary requirements or preferences.

So why not take a chance on this Indian fusion dessert? It’s a tasty way to incorporate another culture’s flavors into your own life. Your taste buds won’t be disappointed, and neither will your guests!

Gulab Jamun Cheesecake

Gulab Jamun Cheesecake Recipe

Combine the flavors of the popular Indian dessert gulab jamun (like small, fried doughnuts soaked in rose syrup) with the classic flavors of a traditional cheesecake.
5 from 1 vote
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Course: Dessert
Cuisine: Fusion
Keyword: < 4 Hours, Dessert, Indian
Prep Time: 30 minutes
Cook Time: 50 minutes
Servings: 1 cheesecake
Calories: 4530.8kcal


For the crust

  • 20 biscoff cookies (1 & 1/4 cup cookie crumbs)
  • 3 tablespoons salted butter, melted & slightly cooled

For the Filling

  • 12 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/2 cup plus 2 tablespoons heavy cream
  • 1/3 cup plus 1 tablespoon sour cream, at room temperature
  • 1 1/2 tablespoons rose water
  • 3/4 teaspoon cardamom powder
  • 2 tablespoons cornstarch
  • 15 indian doughnuts, plus more for garnish (gulab jamuns)
  • chopped pistachios, for garnish
  • edible gold glitter or gold leaf foil (to garnish)


  • Preheat your oven to 325 F degrees. To a food processor, add biscoff cookies. Pulse a few times until the mixture turns into crumbs. Transfer the cookie crumbs into a bowl. Add melted and slightly cooled butter to it. Mix well until all the cookie crumbs are coated with the butter and the mixture resembles crumbs.
  • Lightly spray a 7.5-inch springform pan and then transfer the crumbs into the pan. Press the crumbs into the pan with a bowl or back of your spoon so that they are packed tightly into the pan.
  • Bake the crust at 325 F degrees for 6 minutes. Then remove the pan from the oven and transfer to the freezer to chill while you work on the cheesecake filling.
  • To make the cheesecake filling, add softened cream cheese to the steel bowl of your stand mixer (or use your hand mixer). Using the paddle attachment of your stand mixer, beat the cream cheese for 2 minutes on medium speed until it’s smooth and creamy.
  • Then add the sugar and beat for 1 minute until combined. Scrape the sides and bottom of the bowl with a spatula as needed. Add the heavy cream, sour cream, rose water, cardamom powder and cornstarch and mix for 1 minute until it’s all combined and you have a lump free batter.
  • Take the crust out of the freezer. Wrap it with 2 layers of aluminum foil from the sides and the bottom. We are going to bake the cheesecake using a water bath so that it cooks evenly and the layers of aluminum foil prevent any water seeping into the pan as the cheesecake bakes in the oven.
  • Pour a small portion of the filling over the crust (around ½ cup) and smoothen it out using a spatula. Now, arrange 12 gulab jamuns all around the edges of the pan. Place 3 gulab jamuns in the center. Pour the rest of the filling over the crust. Transfer the pan into a larger rectangular pan. I have used a 13×9-inch pan here. Carefully pour hot water around the pan so that it comes around 1-2 inches up to the side of the cake pan.
  • Bake the cheesecake at 300 F degrees for 45 minutes. When baked completely, it should still jiggle in the middle while the edges look set. Once 45 minutes are up, turn off the oven and let the oven door remain ajar (use a wooden spatula for this) for 10 minutes.
  • Then after 10 minutes, take the pan out of the oven. Remove the aluminum foil carefully. And let the cheesecake sit on the counter for 20 to 30 minutes. Then wrap the cheesecake and chill overnight in the fridge or for a minimum of 6 hours.
  • Unmold the cheesecake, decorate with edible gold leaves, chopped pistachios and more gulab jamun on top.

Your Own Notes


Serving: 1213g | Calories: 4530.8kcal | Carbohydrates: 420.5g | Protein: 53.7g | Fat: 299.3g | Saturated Fat: 149.2g | Cholesterol: 808.8mg | Sodium: 2977.2mg | Fiber: 10.3g | Sugar: 254.2g