Recipe Link : https://www.tarladalal.com/Bak....ed-Gulab-Jamun-Chees
------------------------------------------------------------------------------------------------

Tarla Dalal's Social Media Links

Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com
Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/
Like Facebook | https://goo.gl/mdcqLb
Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
Get Tarla Dalal IOS App | https://goo.gl/8jwErB
Get Tarla Dalal Android App | https://goo.gl/zxr56A
Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ
Twitter | https://twitter.com/Tarla_Dalal

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.