This is the first of my fusion cakes. Tamil New Year's day was fast approaching and I wanted to make some dessert at home. It all started with a debate on the ever traditional gulab jamun versus a much simpler classic , the cheesecake. Well , if there's going to be a war in the house between two favorite desserts , why not enjoy the best of both worlds in one stunning dessert ? The gulab jamun cheesecake has ever since been a staple at family functions too and after an eight month hiatus , it's time to reveal the recipe.
INGREDIENTS
For the base
Honey Graham Crackers - Roughly 350g (used 20-25 of these)
Butter - 1stick (8tbsp) melted
For the cheesecake
Cream Cheese - 10oz (each pack of Philadelphia cream cheese is 8oz)
Granulated Sugar - 1/4 cup
Egg Yolks - 3
Eggs - 1
Lemon Juice - 2tbsp
The gulab jamuns can be prepared from a ready-mix or can be prepared from scratch.
PREPARATION
1. To prepare the crust , breakdown the honey graham crackers until you get a coarse powder. Add melted butter to the graham cracker crumbs and mix until they're combined. Press this mixture down on a 10inch springform pan and refrigerate for 10-15 minutes so that the crust sets.
2. In a mixing bowl , beat the cream cheese and sugar until well combined. Add the egg yolks and whisk again. To this , add the 1 whole egg and beat until combined. Fold the lemon juice into this mixture.
3. Cut the gulab jamun spheres into half and place the halves on the crust face down. Pour the cheesecake batter on top of the jamuns.
4. Pre-heat the oven to 340F and bake the cheesecake for 25-30 minutes. At the end of baking , the cheesecake should have bubbled up to a golden brown top. Refrigerate for about half an hour.
5. Use gulab jamuns , a condensed milk glaze , cherries and slivered almonds to garnish.
INGREDIENTS
For the base
Honey Graham Crackers - Roughly 350g (used 20-25 of these)
Butter - 1stick (8tbsp) melted
For the cheesecake
Cream Cheese - 10oz (each pack of Philadelphia cream cheese is 8oz)
Granulated Sugar - 1/4 cup
Egg Yolks - 3
Eggs - 1
Lemon Juice - 2tbsp
The gulab jamuns can be prepared from a ready-mix or can be prepared from scratch.
PREPARATION
1. To prepare the crust , breakdown the honey graham crackers until you get a coarse powder. Add melted butter to the graham cracker crumbs and mix until they're combined. Press this mixture down on a 10inch springform pan and refrigerate for 10-15 minutes so that the crust sets.
2. In a mixing bowl , beat the cream cheese and sugar until well combined. Add the egg yolks and whisk again. To this , add the 1 whole egg and beat until combined. Fold the lemon juice into this mixture.
3. Cut the gulab jamun spheres into half and place the halves on the crust face down. Pour the cheesecake batter on top of the jamuns.
4. Pre-heat the oven to 340F and bake the cheesecake for 25-30 minutes. At the end of baking , the cheesecake should have bubbled up to a golden brown top. Refrigerate for about half an hour.
5. Use gulab jamuns , a condensed milk glaze , cherries and slivered almonds to garnish.
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