Diwali
Gulab Jamun Cheesecake
A no-bake, eggless cheesecake scented with cardamom and rose, with mini gulab jamun hidden inside and piled on top.
Gulab in Hindi means rose, and gulab jamun are these little morsels of sweet, sticky goodness drenched in a fragrant rose syrup and flavoured with a hint of cardamom. A little cheat goes a long way, and I never make them as you can get fairly consistently good shop-bought ones. This allows you to make quick work of this no-bake, eggless cheesecake where most of the time is spent waiting for it to set in the fridge.
The cheesecake itself is eggless, so it caters to the religious preference of those who abstain from eggs on the day. It is also no-bake and can be made in advance, so you don't have to put in effort on the day of Diwali.
The recipe
Gulab Jamun Cheesecake
adventureswithsugar.com/gulab-jamun-cheesecake/
Method
Method: base
- Crush the biscuits: Crush the biscuits to a fine crumb, either with a rolling pin by hand or with a food processor.
- Add the butter and sugar: Add the sugar and melted butter and combine until the mixture resembles damp sand. The mixture may feel like it needs more butter, but it is fine as is and will firm up in the fridge.
- Press into the tin: Tip the biscuit and butter into a 20cm springform tin and pat down to form the base.
- Chill: Place in the fridge to set whilst you make the filling.
Method: cheesecake filling
- Strain the yogurt: Place a clean dish cloth in a bowl. Tip the yogurt into the cloth and draw up the sides. Squeeze the cloth to remove any liquid from the yogurt, but do not force the yogurt through. Then set aside for an hour to let any liquid drip through.
- Infuse the cream: Heat the cream and cardamom to a gentle simmer, and then place in the fridge to cool completely. This allows for a wonderfully light cardamom flavour, without any of the nasty seeds.
- Whip the cream: Once cooled and chilled, whip to soft peaks and then fold in the rose water.
- Beat the cream cheese: Beat the cream cheese until light and fluffy.
- Add the yogurt, chocolate and sugar: Then add in 350g of the strained yogurt, white chocolate and icing sugar and mix well together.
- Fold in the cream: To this mixture, gently fold in the whipped cream.
- Add half the filling: Remove the cake tin with the base from the fridge and add half of the cheesecake mixture into the tin.
- Add the gulab jamun: Place a layer of the mini gulab jamun in the cheesecake and then cover that with the remaining cheesecake mixture.
- Set: Set in the fridge for 8 hours, or ideally overnight until set.
- Decorate: Whip the 250ml whipping cream to stiff peaks, then spread a layer of cream on the top, and also pipe some of the rosettes on the whipped cream layer. Top the rosettes off with more gulab jamun and sprinkle a bit of dried rose petals for a final touch.
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