DIY: Make No-Bake Eggless Gulab Jamun Cheesecake At Home

Mix two of your favourite desserts into one and enjoy!

The perfect fusion dessert - Gulab Jamun Cheesecake (Photo: The Quint)

Ingredients:

40 gms Marie biscuits
20 gms butter, melted
3 gms agar agar (unflavoured china grass)
½ cup water
200 gms hung yogurt (start out with 400 gms of yogurt and strain the whey out of it overnight, you should be left with about 200 gms)
160 gms condensed milk
¼ cup milk
¼ tsp cardamom powder
20 gms caster sugar
Pinch of saffron strands
Tiny pinch of salt
8 to 10 gulab jamuns
Chopped pistachios & dried rose petals for garnish

Method:

Cut the agar agar into smaller flakes and place in a small bowl and pour ½ cup water over it. Set aside.

Agar agar and water (Photo: The Quint)

Start by crushing the biscuits to a crumb-like texture either in a food processor or place them in a Ziploc bag & crush with a rolling pin.

Marie biscuits make the perfect base for Gulab Jamun Cheesecake (Photo: The Quint)

Place the crumbs in a bowl & pour melted butter over it and mix through completely.

Add butter to crushed biscuits (Photo: The Quint)

Line the bottom of a 6-inch springform tin with parchment paper and brush the sides with some melted butter.

Press this mixture tightly on the bottom of the prepared springform pan & cover pan with plastic wrap and refrigerate it.

The mixture should be spread evenly and refrigerated till its set. (Photo: The Quint)

In a large bowl, beat the drained yogurt, condensed milk, milk, cardamom, saffron, sugar and salt together. Set aside.

The combination of hung yoghurt, condensed milk, cardamom, saffron, sugar and salt (Photo: The Quint)

Slice the gulab jamuns in half and place them on the prepared biscuit bottom for the cheesecake.

Spread the gulab jamuns over the biscuit base (Photo: The Quint)

Place the agar agar flakes and water that it has been soaking in, in a saucepan and place it on a low flame and heat until the agar flakes have dissolved completely. Whisk continuously and vigorously. Pour this into the cheesecake mixture in the large bowl and whisk swiftly and thoroughly

Pour it over the prepared biscuit base and gulab jamuns.

Refrigerate for 4 to 6 hours until completely set. Garnish with gulab jamun, chopped pistas & dried rose petals.

Ready to eat (Photo: The Quint)

Store in the refrigerator only.

Cut into slices and serve (Photo: The Quint)

Recipe: Tarika Singh
Editor: Veeru Krishan Mohan
Camera: Chintamani Wagh & Divya Talwar
Producer: Divya Talwar