Gulab Jamun Cheesecake

Ingredients list for Gulab Jamun Cheesecake

• 40-44 + to garnish Mini gulab jamuns
• 15-20 Digestive biscuits
• 1 cup Cream cheese
• 15 grams Gelatin
• 2 cups Whipped cream
• 1 tablespoon Rose syrup
• 1 tablespoon Castor sugar
• 1/4 cup Butter melted
• to garnish Dried rose petals crushed

Method

1. Preheat oven to 180° C.
2. Take gelatin in a bowl, add some lukewarm water, mix and set aside to bloom.
3. Take cream cheese in a bowl and smoothen it with a wooden ladle. Add whipped cream, little by little, and fold in well.
4. Add rose syrup and mix well. Add castor sugar and mix again. Add bloomed gelatin and mix.
5. Crush the biscuits to a coarse powder and transfer into another bowl. Add melted butter and mix well. Spread this mixture in a spring form baking tin, press lightly and level the surface.
6. Keep the tin the preheated oven and bake for 6-8 minutes.
7. Spread half the gulab jamuns over the baked base and top with half the cream cheese mixture. Repeat the process with the remaining gulab jamuns and cream cheese mixture. Garnish with crushed rose petals and refrigerate till set.Spread half the gulab jamuns over the baked base and top with half the cream cheese mixture.
8. Repeat the process with the remaining gulab jamuns and cream cheese mixture. Garnish with crushed rose petals and refrigerate till set.
9. Loosen the sides with a knife and demould onto a plate, cut into wedges, place each wedge on a serving plate, garnish each wedge with gulab jamun and serve.