Okay y’all the wait is finally over! Sorry it took me so long to post this recipe. With Diwali being right around the corner, this is the perfect dessert to make for your Diwali party or to bring to any party. I promise your guests will be licking their forks!
I made my gulab jamuns with Gits. And now the commercial for Gits is playing in my head, you know what I’m talking about: “maine banaya GITS se!” LOL sorry I had to! You can also just buy ready-made gulab jamuns, it will still taste the same and will help speed up the process
This recipe is soo irresistible, but please don’t make the mistake of opening the springform pan too early like I did the first time I made this amazing dessert. It cracked the cheesecake, but it still tasted amazing so I guess not all was lost! Also, it might be best to store the cheesecake in the fridge overnight before digging into it so it has enough time to settle. You all definitely need to try this dessert since it will be a conversation starter and an icebreaker at any party, I assure you! Hope you all have a happy and safe Diwali!
Stay happy, stay hungry!
|Prep time: 20 minutes||Cook time: 50 minutes||Total time: 70 minutes|
- Gulab Jamun:
- 1 pack of Gits gulab jamun mix, prepare according to boxed directions.
- 1 ½ cups of Parle-G biscuits, crushed
- 1/3 cup unsalted butter, melted
- 1 tsp cardamom
- 4 cups cream cheese (room temperature)
- 1 ¼ cups sugar
- ½ cup sour cream
- 5 large eggs (room temperature)
- Parle-G biscuits
- Crushed pistachios
- Gulab jamun: Follow the directions on the Gits box to prepare the gulab jamun and set-aside until ready to use.
- Pre-heat the oven 450oF
- Place a large pan filled with ½ inch of water (about 9-10 cups) in the preheated oven.
- Make the crust: mix the Parle-G crumbs with the cardamom and butter, then press the crust onto the bottom of your springform pan. Finally, freeze the crust until filling is prepared.
- Make the filling: mix the cream cheese, sugar, and sour cream in a bowl with an electric mixer.
- Whisk eggs in a separate bowl
- Mix the eggs into the cream cheese mixture until everything is incorporated.
- Remove the crust from the freezer and spread out the gulab jamuns evenly in the pan. Then slowly pour the cheesecake filling on top. Carefully place the cheesecake into the preheated water bath.
- Bake for 12 minutes at 450oF then turn the oven to 350 oF.
- Bake for another 50-60 minutes or until the top turns golden brown.
- Let it cool for about an hour on a wire rack WITHOUT opening the springform pan, and then place it in the fridge to cool down further.
- You can buy the ready-made gulab jamun, it’s now available at Costco or can be found at any Indian grocery store.
- I like to cool my cheesecake overnight for the best result.
- Cover the outside of your springform pan with foil, to prevent from water getting into the cheesecake while it’s cooking.
- Line your springform pan with parchment paper for an easy clean-up!
- You can use egg replacer or flax meal egg to make this recipe eggless.
- 1 tbsp flax meal + 3 tbsp water = 1 egg.
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