Creamy, dreamy, tart and tangy…Cheesecake is on our mind! We’ve taken a classic dessert and dressed it up with Indian flair. Gulab Jamun is a very popular Indian dessert which is basically a dense donut hole soaked in sugar syrup. When you marry the flavors of gulab jamun and cheesecake, you’re in dessert heaven! Surprise your dinner guests with this creation and you’re sure to be the star of the evening!
Gulab Jamun Cheesecake
Prep time
Cook time
Total time
Serves: 8-10
Ingredients
- 18 gingersnap cookies
- 2 tablespoons melted butter
- 16 ounces cream cheese- brought to room temperature
- ¼ cup sugar
- 2 teaspoons all purpose flour
- 2 tablespoons rose water
- 2 eggs at room temperature
- 1 egg yolk at room temperature
- ¼ cup heavy whipping cream- room temperature
- 1 pinch salt
- 10 gulab jamun balls cut in half
- Fresh rose petals
- Butter to grease cheesecake pan
- 1.5 cups water
- Aluminum foil
- Paper towel
- Large jar (used to remove cheesecake from pan)
Instructions
- Grease your cheesecake panwith butter and set aside
- Place the gingersnaps in your food processor or grinder and pulse until they become crumbs. You do not want any large pieces.
- After you are done crumbling the gingersnaps, slowly add butter and the mixture will become “wet”
- Empty gingersnap mixture into the cheesecake pan and press down until it forms a firm crust using your fingers, a spoon or a small bowl
- Place the cheesecake pan in the freezer to allow the crust to set for at least 10-15 minutes.
- In your blender or Vitamix, add the cream cheese, sugar, rose water, salt, all purpose flour
- Blend the ingredients until you get smooth and silky texture
- You will need to scrape the sides of the blender in between blending to make sure all ingredients are mixed well
- Add in the heavy whipping cream and one egg
- Pulse for a few seconds
- Add in the 2nd egg
- Pulse for a few seconds
- Add in the egg yolk
- Pulse for a few seconds
- Remove cheesecake pan from freezer (the crust should be set)
- Pour HALF of your filling into the pan and gently tap pan to make sure it is evenly dispersed
- Layer the cut gulab jamuns over the filling, cut side down (we used about 10 halves)
- Pour the remaining filling over the gulab jamuns in the pan- gulab jamuns will be completely covered
- Place the stand which came with the InstantPot inside the pot
- Make a sling out of aluminum foil to make it easier to remove the pan out of the Instant Pot after cooking (see video)
- Cover the cheesecake pan with a paper towel ( to catch any water droplets from falling into the cheesecake)
- Cover the paper towel and pan lightly with foil to hold paper towel in place- does not need to be sealed tight
- Add 1.5 cups water into the InstantPot
- Place the foil sling under the cheesecake pan
- Lower cheesecake pan onto the trivet with the foil sling- sling will remain around pan throughout cooking
- Close and lock the lid of the InstantPot
- Close the valve on the lid so that no steam is released during cooking
- Press MANUAL mode on the InstantPot
- Make sure the InstantPot is on HIGH PRESSURE
- Set the timer to 35 minutes
- After the timer goes off, allow the pressure to RELEASE NATURALLY (18 minutes)
- Once the pressure has naturally released and the silver prong has dropped down, open the lid
- Press OFF/CANCEL on the InstantPot
- Carefully remove the pan from the InstantPot using the foil sling -PAN WILL BE VERY HOT!
- Place pan on a flat surface and gently tilt the pan to see if the cheesecake is jiggly (nothing should run from the center of the cheesecake)- if it does, cook again for 3 minutes on MANUAL HIGH PRESSURE and allow the pressure to release naturally.
- Place the cooked cheesecake in the refrigerator until completely cooled (12 hours is recommended)
- To remove your cheesecake from the pan, place a large jar on your countertop- make sure the jar will fit through the opening of your pan (we used an extra large peanut butter jar)
- Carefully place your pan centered on the jar and gently push the edges of the pan down over the jar
- This will release the bottom of the pan and your cheesecake will be left on top of the jar with the base intact
- It is advised to remove the cheesecake from the base plate of the pan using a spatula type utensil so that you do not scratch your pan while slicing
- Place your cheesecake on a serving dish
- Garnish your cheesecake with additional halved gulab jamuns and rose petals
- Slice, serve and savor every bite!
Notes
Storage
Store in an airtight container in the refrigerator.
You can also slice and freeze the cheesecake- defrost at least 30 minutes before serving.
Variations
You may use other types of add-ons for your cheesecake if you do not have or do not like gulab jamun.
You may garnish the cheesecake as you please or not garnish it at all.
Add a touch of saffron or cardamom powder to the filling for an even more “exotic” flavoring.
Store in an airtight container in the refrigerator.
You can also slice and freeze the cheesecake- defrost at least 30 minutes before serving.
Variations
You may use other types of add-ons for your cheesecake if you do not have or do not like gulab jamun.
You may garnish the cheesecake as you please or not garnish it at all.
Add a touch of saffron or cardamom powder to the filling for an even more “exotic” flavoring.
