Almost a month ago, we celebrated Eid with a delicious Gulab Jamun Cheesecake. Every Eid, I am in charge of dessert after brunch and it is always an over-the-top cheesecake. Last year was Baklava Cheesecake. This year, I decided to tap into my South Asian roots and make a Gulab Jamun Cheesecake.
I must admit that some of the family members, including my self, were skeptical of the combination. Could deep fried Gulab Jamun soaked in sugar syrup really work with a slightly tart cheesecake? YOU BET!
I don’t make dessert that often, but when I do I like to make all of the components from scratch. Not only do I love the process, I also like understanding how the ingredients come together. It makes me feel more connected to the food.
So yes, I made the Gulab Jamun from scratch! It was my first time making Gulab Jamun so they did become slightly harder than I would have liked. However, the firmer texture worked perfectly with the cheesecake.
As overwhelming as this recipe may sound, it can be broken down into these simple steps:
Make gulab jamun and soak in syrup.
Make cheesecake batter.
In a spring form pan, place gulab jamun and pour cheesecake batter over. Bake, chill, and serve!
To simplify it even further, split up your prep over a few days. I made the Gulab Jamun 2 days before serving and the cheesecake was made 1 day before serving.
If you really want to take a shortcut, you can always buy ready made Gulab Jamun and add to your cheesecake batter.
32 ounces cream cheese, room temperature (4 bricks of cream cheese)
1 cup granulated white sugar
3 Tbsp all purpose flour
5 large eggs, room temperature
1/3 cup heavy whipping cream
1 tsp vanilla extract
One day before making the cheesecake, prepare the Gulab Jamun according to instruction listed here.
For the crust: In a medium bowl, mix together graham cracker crumbs, brown sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan and 1 inch up the sides. Cover pan with plastic wrap and refrigerate.
For the cheesecake: Preheat oven to 350oF. In a large bowl, use a hand mixer to beat cream cheese, sugar, and flour until smooth. Scrape the sides of the bowl to ensure mixture is evenly combined. Add the eggs one at a time, beating after each addition. Scrape the sides of the bowl. Add the whipping cream and vanilla extract and beat until combined.
Remove the crust from the refrigerator. Place 12 Gulab Jamun in the pan. Pour the cheesecake filling slowly over the Gulab Jamun, being careful to ensure Gulab Jamun remain evenly placed. Gulab Jamun should be completely covered with cheesecake mixture.
Place the springform pan on a large baking sheet. Place springform pan with the large baking sheet in the preheated oven. Bake for 1 hour or until sides of cheesecake are firm on the sides and slightly jiggly in the middle.
Once cheesecake is baked, remove from oven and using a sharp knife, run around the border of the cheesecake. Let cheesecake cool completely at room temperature. Cover with plastic wrap and refrigerate overnight.
When ready to serve, top with gulab jamun cut in half, swirls of whipped cream, and dried rose petals.
If you decide to take on this feat, be sure to share your creation with me on Instagram by tagging me @NutritionbyNaz
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