On the event of my hubby’s birthday, I was wondering what to make, and I thought, why not a mix of what he likes? He loves badam milk and gulab jamun; so I thought of combining these two flavors and making a gulab jamun cheese cake! He was wondering what the cake was till he cut it and saw the gulab jamun’s hiding inside, saying “peekaboo”: P The upper layer of the almond flavor went really well with the gulab jamun and the cheese cake was a very big hit!
Now we will see how I proceeded with this. I took basic recipe of my Mango cheesecake which I posted earlier over here.
First we will do the crust part:
Digestive Biscuits+ Parle G biscuits: 150 grams (about 13 to 14 total)
Butter : 70 grams
Caster Sugar/powdered sugar : 1 to 2 tbsp. (according to your taste)
Crush the biscuits in a dry grinder or blender. You can use your hands as well .Melt butter in a pan, get it off the flame and add in the crushed biscuits and castor sugar. Mix well.
Take your pan, add the biscuit mixture and spread evenly by patting it, making this the bottom layer. Bake this in a preheated oven for 10 min in 170*C, when it is done, keep it for cooling. Meanwhile prepare the filling.
For the Filling: (2nd layer)
Gulab jamun – 20 (drain properly and use)
Fresh Cream : 200 ml
Paneer/cottage cheese : 400 grams (You can substitute this with cream cheese as well)
Condensed Milk : 1 can
Gelatin : 15 grams or 1.5 tbsps. (Add the gelatin to 1/4 cup of hot water and mix thoroughly by using fork and make sure it’s completely dissolved.(It will be golden in color)
Simply mix all the above ingredients in a mixer jar and pour half of the content over the biscuit layer. Keep this mixture in a refrigerator for half an hour to one hour . Then lay gulab jamuns on this and pour another half of the mix from the mixer jar.
Cover this baking tray with cling wrap and refrigerate it for at least 3 to 4 hours before you pour the glaze layer over it.
For the Glaze : ( 3 rd. layer)
Milk : 1 Cup
Custard powder – 1 ½ tsp. (used vanilla flavor)
Badam milk powder – 3 to 4 tsp (according to your taste)
Saffron – 8 to 9 strands
Gelatin : ½ tbsp, dissolved in 1/4 cup of hot water (Add the gelatin to 1/4 cup of hot water and mix thoroughly by using a fork and make sure it’s completely dissolved, it will be golden in color)
Now take ¼ cup of milk from one cup of milk and mix custard powder and keep aside.
Heat remaining ¾ cup of milk in a stove top ,add custard powder and milk mix thoroughly ,till it cooks. Now add saffron strands and badam milk powder, check for flavor and sweetness, if needed add little more and keep it aside.
When it is little cool ,add nicely dissolved gelatin and mix.
Pour this over the 2 nd layer filling after it sets .Cover this with the cling wrap and keep it in the fridge for setting. The setting takes about 4 to 6 hours .
-Before serving ,run wet knife thru the sides, so that edges will be free while removing the rim of the spring form ,after this, slowly open the clip and carefully remove the side rim, then cut till the base and slowly remove the first piece. After this step it is very easy to cut .
Now enjoy your melt in a mouth kind of Cheese cake.