Today let me share the recipe of this unique fusion dessert that I came across recently while surfing some social media group. The name of the dessert is Gulab Jamun Cheese Cake. Fusion food is the latest cool concept in culinary world and this trend has brought Innovation at its best. It takes the ideas from different cuisines and combines them into a single eating experience. It’s becoming more popular India with western food chains growing their market there. If you go to a Pizza Hut in India, you will see Paneer or Kadai chicken Pizza in the menu. The popular dessert brands are bringing fusion dishes where Indian sweets are mixed with western cakes or cookies. My today’s recipe is inspired by this concept of west meeting east.
When small pieces of gulab jamun are placed in between the cheese and biscuit part, it forms such a delightful combination. Nothing can get better when Light creamy cheesecake bursting with delicate flavor and sweetness of gulab jamun come together. Cheesecakes are classic but elegant desserts. You are spoilt of choices because there so many different types of them. Specifically the one I tried with is one version of egg-less and no-bake cheesecakes. You wouldn’t need to turn on your oven for this cheese cake. No-bake cheesecakes are more like "curd" desserts. They are usually made by blending room-temperature cream cheese with sweetened, condensed milk and placing the mixture in a graham cracker crust. It needs to be refrigerated in order to be set.
I have tried the usual cheesecakes many times and those are generally with egg and baked ones. I never made this type of no-bake cheesecake and so was hesitant to make the first attempt. I went through couple of recipes from internet. Finally liked Sanjeev Kapoor's Gulab Jamun Cheesecake recipe and followed the steps.
Recipe of Gulab Jamun Cheesecake : for 8 inch or 9 inch round cake.
Gullab jamuns : 15 nos
Graham Cracker mix : one pouch - or take 10 digestive biscuits and crush it to a powder.
Butter : 3 tablespoons
Unflavored Gelatin : 2 pouches ( can use vegetarian gelatin also, that is called agar agar available in Indian / Chinese stores )
Warm water : 1/4 cup
Greek Yogurt / Hung Curd : 2 cups
Grated Paneer ( homemade or store bought ) : 3 cups
Condensed Milk : 1/2 cup or little more to taste
Saffron + chopped pistachios for decoration.
1. Melt the butter and add it to the crushed biscuits and mix it nicely.
2. Spray the springform pan with cooking oil and Line it with the graham cracker mixture. Spread evenly and press gently. Refrigerate it to set. It will take 25 minutes to 30 minutes.
3. Add the gelatin in 1/4 cup of warm water, set it aside for couple of minutes.
4. Take a blender and mix grated paneer, Greek yogurt and condensed milk together. Add the gelatin mixture and again mix it nicely.
5. Take the pan out from refrigerator, spread the jamuns, pour paneer mixture on it. Spread it evenly and put it in the refrigerator until it is set.
6. Dip the pan into warm water for 5 to 10 seconds, loosen edges with a knife and open the springform pan.
7. Sprinkle saffron strands and chopped pistachios on the top and cut it into pieces and serve chill.