Cheesecakes are such classic but elegant desserts and with so many varieties available you are spoilt for choice. I have experimented with varieties of egg less cheesecakes and this gulab jamun cheesecake idea came to my head when preparing a meal plan for dinner I hosted on Saturday. Searching through on the Internet it came to light that a few chefs and bloggers have made this delightful combination,however, nothing with the addition of other ingredients which got me thinking of options. I wanted to achieve a light, creamy, zesty cheesecake with warm cardamom spice, delicate saffron and the sweetness bursting from the gulab jamun. Once made, this is exactly what transpired and it went down a real treat. A dessert that combines sweet Indian and American flavours together.
I am entering this delightful cheesecake in the Alphabakes Challenge hosted by both Ros from The more than occasional baker and Caroline from Caroline Makes. This month is hosted by Caroline and the letter is “O”, this recipe has orange zest and extract hence the entry.
White Chocolate, Orange and Gulab Jamun Cheesecake
Preparation time: 30 minutes
Chilling time: 3-4 hours
200g Light digestive biscuits
50g Melted butter
1/2Tsp Cardamom powder
Zest of 1 orange
1/4tsp Orange extract
2 Pinches saffron
7g Vegetarian gelatine/Agar agar
100ml Cold water
25g Caster sugar
190g Philadelphia Light cream cheese
200ml Whipping cream
3-4 Gulab Jamun balls
200g Good quality white chocolate. I used Tesco Finest Swiss white chocolate.
1. In a blender blend the biscuits to a sand like consistency. Transfer into a bowl, add cardamom powder,melted butter and stir until well combined.
2. Grease a 7 inch loose bottom cake pan, transfer biscuit mixture and use a small bowl to spread the mixture evenly.
3. Take the gulab jamun and gently squeeze just to remove excess syrup and cut in half. Arrange jamuns on top of the biscuit mixture.
4.Break white chocolate into equal pieces and melt in a Bain Mare together with saffron.
5. In the mean time stir sugar into cream cheese and mix until incorporated but do not over mix. Whip whipping cream to medium firm thickness and set aside.
6.Return to the chocolate, once melted remove from Bain Marie, stir in orange zest and extract.
7. Prepare the gelatine by sprinkling powder gelatine into cold water, stir and bring to boil for 2 minutes. Let it cool slightly so that it is only slightly warm.
8. Pour white chocolate into the cream cheese mixture and stir, then add the whipped cream and gelatine and stir until well combined.
9. Pour the mixture into the tin,tap the tin on work surface a couple of times for mixture to spread and place in fridge for 3-4 hours to set.
10. To serve, run a knife under hot water, wipe and cut clean,neat slices.
1. You can sprinkle almonds and pistachios before setting in the fridge.
2. You can omit orange zest and extract and replace with your chosen flavour.