Whether it is welcoming of a newborn in our family, or we are entering another stage of our lives by getting hitched, the presence of brown, round, sugary and “garam” Gulab Jaman is necessary. No event or function can be held without it. Merely a glimpse of it makes us cry our hearts out. And now, reading about it is making our mouth water, right? However, there are always a few people in a family who expect a cake for celebration, while the other half are happy with the gulab jamuns. So, I thought why not bring a solution to this difference of opinion, that comes in choosing desserts for celebration. The fusion of both was the invention which came in my brain, and I thought it’s time for Gulab Jaman Cheese Cake.
In case you are not on the gulab jamun side of the war, here is a video to help you decide:
- 200 g Light digestive biscuits
- 50 g Melted butter
- 1/2 tsp Cardamom powder
- Zest of 1 orange (You can also use Lemon, Lime, Vanilla, or any other essence instead )
- 1/4 tsp Orange extract
- 2 Pinches saffron (optional)
- 7 g Gelatine
- 100 ml Cold water
- 190 g Light Cream cheese
- 25 g Castor sugar (If not available, just blend basic sugar.
- 200 ml Whipping cream
- 3-4 Gulab Jaman balls
- 200 g Good quality white chocolate. (If you want, you can use a dark one too. But then, we will recommend basic chocolate, not cooking chocolate.)
- Almonds and Pistachios (optional)
- In a blender, blend the biscuits very well.
- Transfer into a large bowl, add cardamom powder, and melted butter, & stir unless they get combined very well.
- Grease a 7-inch loose bottom cake pan & transfer the whole biscuit mixture. Use a small bowl for spreading the mixture evenly.
- Take the gulab jamuns and squeeze gently, just to remove all of the excess syrup, & cut in half. Now arrange gulab jamuns on top of that biscuit mixture.
- Break the chocolate into equal pieces & melt it together with saffron.
- Whilst the chocolate is melting, stir sugar into cream cheese & mix, unless incorporated, make sure you don’t over mix it.
- Whip whipping cream to medium firm thickness & set aside.
- Now return to the chocolate, once it is melted, remove from the flame, stir in some orange zest and extract.
- Make the gelatine get ready, by sprinkling powdered gelatine into some cold water, stir & bring to boil for one to two minutes. Let it cool down slowly, so that it is only slightly warm.
- Pour the chocolate into the cream-cheese mixture & stir, then add the cream & gelatine, and stir, unless well combined.
- Now pour the mixture into the cake mold, rap the tin on the work surface a couple of times for the mixture to spread, and place in the fridge for almost 3-4 hours to set.
Tip: To serve, first run a knife under hot water. Wipe and cut clean, and eat slices.