Baked Gulab Jamun Cheesecake by Tarla Dalal
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- เผยแพร่เมื่อ 29 ก.ค. 2024
- Recipe Link : www.tarladalal.com/Baked-Gula...
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Baked Gulab Jamun Cheesecake
A fusion of an indian mithai recipe, which is given a modern twist by making a cheesecake. The base of the Baked Gulab Jamun Cheesecake is loaded with juicy motichoor ladoo and crunchy digestive biscuit, which gives a great mouthfeel. Using an electric beater for making the cheesecake recipe is important, to get a smooth and fluffy mixture. The taste of the cheesecake is creamy and mouth melting. After it is baked might look a little undone. But it needs to cool down completely and then chilled to get the perfect wedge of cheesecake.
Preparation Time: 10 minutes.
Baking Time: 65 minutes.
Baking Temperature: 160°C (320°F).
Cooking Time: Nil.
Makes 1 cheesecake.
For The Base
1 cup coarsely crushed digestive biscuits
5 motichoor ladoo
8 medium sized gulab jamuns
For The Cheesecake Mixture
1 cup cream cheese
1 cup fresh cream
1 cup condensed milk
¾ cup readymade custard mixture (150g)
For Decorating
Beaten whipped cream
Gulab jamun
Motichoor ladoo
Pistachio slivers
For the base
1. Combine the crushed biscuit and motichoor ladoo in a deep bowl and mix well till it binds well.
2. Put the mixture in a bottom loose tin and press it well to form an even layer.
3. Refrigerate for 10 minutes.
4. After 10 minutes, cover the tin with foil from outside. Keep aside.
For the cheese cake mixture
1. Add the cream cheese in a deep bowl and beat it well using an electric beater till it turns smooth.
2. Add the fresh cream and beat it till smooth using an electric beater.
3. Add the condensed milk and beat it again till smooth.
4. Finally add the readymade custard beat till smooth and keep aside.
How to make the cheesecake
1. Place pieces of gulab jamun evenly on the base of the tin.
2. Pour the prepared cream cheese mixture over it and spread it evenly. Tap it slightly.
3. Place the tin on a baking tray, pour approx. . 1 cup of water hot water around it.
4. Bake it in a pre-heated oven at 160degree for 1 hour or till it is slightly brown on the top.
5. Carefully remove it from the oven and allow it to cool it completely. Atleast for ½ hour.
6. Refrigerate it for atleast 2 hour or till it is completely set.
Carefully loosen the sides of the cheesecake using a sharp knife and demould it.
7. Decorate the cheesecake with gulab jamun, whipped cream, motichoor ladoo and pistachio slivers. - แนวปฏิบัติและการใช้ชีวิต
Amazing..yummmmyyyy.. thankuu..God bless u
Nice and tempting
So tempting... was looking for a cheese cake recipe without eggs.. n this is sone pe suhaaga... will definitely try. Thanks for uploading it
Yammy 😋😋
Hey chef, what if we freeze it instead of baking it ?
Superb
Yummyyyyy
Fantastic 👌👌👌👌
Tempting
Can we use amul fresh cream
How to bake this cake in pressure cooker with water bath pls
Mouth filling👌👌👌😋😋😋😋
Can we bake it on cooker????
What’s the weight of cheesecake you made could you please tell me
Omg nomnomnom 😍 that looks awesome.
My big problem is the ladoos would probably go straight in my mouth 😂😉 also I have to drive a long way to get them and no garantee they have any. I Did try making ladoos . They were not very good 😂🙈
Heyy...the cream is whipped or unwhipped??
Why aluminium foil ?
Size of cake tin plz
Hi just wanna confirm 1 cup cream cheese in grams?
Hello your 1 cup is equal to how many ml?
200 ml/ gms
Custured को पकाना नहीं है ??
Which brand of cheese to use ?
Hi Lopamudra, you can use D'lecta cream cheese. Or any other brand which is bake stable.
@@TarlaDalalsKitchen what is the size of the tin mould which you have used?
The cake was looking so good until the decoration
Nice idea for a fusion cheesecake, chef ! But it is very unhealthy.
use wallpapers on behind the wall. It will look better and attractive