Gulab Jamun Cheesecake: An Indian Spin on a American Christmas Dessert Favorite

A season of indulgence, holidays are all about desserts, with the traditional Indian sweets being an absolute must for any celebration. Gulab jamun, among the very few Indian sweets that feature in the list of top favorite sweets, is now becoming a fusion dessert that is taking the best of both worlds. Think of Gulab Jamun Cheesecake, a rich and creamy cheesecake that reimagines the American favorite with an Indian twist.

This decadent cheesecake layers the tangy richness of cream cheese with the syrup-soaked sweetness of gulab jamuns, creating a unique dessert perfect for Christmas gatherings. Whether you’re catering to those with a love for Indian sweets or introducing an international favorite to your guests, Gulab Jamun Cheesecake is sure to impress. If you’re ready to elevate your dessert table, let’s dive into the recipes and tips to nail this festive treat.

Homemade Gulab Jamun Recipe

Ingredients:

• 1 cup khoya (mawa), grated
• 3 tbsp all-purpose flour (maida)
• 1/4 tsp baking soda
• 2 tbsp milk (or as needed)
• Ghee or oil for frying

For the syrup:

• 1.5 cups sugar
• 2 cups water
• 3-4 cardamom pods, crushed
• A few saffron strands

Method:

• Take the mixture of khoya, maida, and baking soda in a bowl. Mix and knead it into soft smooth dough. Add the milk gradually until the dough just comes together. Avoid kneading it more.
• Divide the dough into small, equal portions and shape them into smooth, crack-free balls.
• Heat the ghee or oil in a deep pan over low-medium heat. Fry the balls, stirring gently until they turn golden brown. Remove and drain on paper towels.
• In a separate pan, make the syrup by dissolving sugar in water over low heat. Add cardamom and saffron, and simmer for 5 minutes. Place the fried gulab jamuns in the warm syrup and let them soak for at least 2 hours.

Gulab Jamun Cheesecake Recipe

Ingredients:

• 2 cups crumbled digestive biscuits
• 100g unsalted butter, melted
• 500g cream cheese, softened
• 200ml heavy cream
• 1 cup powdered sugar
• 1 tsp cardamom powder
• 10-12 gulab jamuns (homemade or store-bought)
• 1/4 cup gulab jamun syrup

Method:

• Mix biscuit crumbs along with butter till it turns into moist sand. Layer this into a springform tin and set in the fridge for about 30 minutes.
• Meanwhile beat cream cheese powdered sugar together until soft. Incorporate heavy cream and add cardamom powder followed by good whisking, so mixture would have stiff fluffs.
• Chop a few gulab jamuns into halves and fold them into the cream cheese mixture. Save some whole ones for garnish.
• Pour the mixture over the biscuit base, smoothing the top. Drizzle the gulab jamun syrup over the cheesecake and swirl lightly with a skewer for a marbled effect.
• Chill the cheesecake in the refrigerator for at least 6 hours or overnight until set. Garnish with whole gulab jamuns before serving.

Ways to Assemble

Layered Glass Desserts

Instead of a big cheesecake, make individual servings in glasses. Alternate layers of crumbled biscuits, cream cheese filling, and chopped gulab jamuns. Top with syrup and a mini gulab jamun for a sophisticated yet convenient presentation.

Frozen Cheesecake Bars

Pour the cheesecake mixture into a lined rectangular pan and freeze until firm. Cut into bars and top each with a small gulab jamun. These make excellent bite-sized treats that are easy to serve and perfect for parties.

Tips to Remember

Use Fresh Ingredients

Make sure that the cream cheese and heavy cream are fresh for a smooth, lump-free texture. The richness of the cheesecake is dependent on the quality of these ingredients, so don't compromise.

Plan Ahead

Prepare the gulab jamuns a day in advance to let them soak properly in the syrup. This enhances their flavor and prevents them from being dry when incorporated into the cheesecake.

Store-Bought Gulab Jamuns Work Too

If you don't have much time or want convenience, use high-quality store-bought gulab jamuns. They save time without losing the authentic flavor.

Chill Thoroughly

Let the cheesecake chill for at least 6 hours or overnight. This allows the layers to set well, so it will be easier to slice and serve while maintaining its structure.