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Recipes,Desserts

No Bake Gulab Jamun Cheesecake By Mini Mathur


Nov 13, 2018

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Medium

No Bake Gulab Jamun Cheesecake with a chocolatey twist of Britannia Chunkies is a match made in heaven. This recipe by Mini Mathur will pamper your sweet tooth. This festive season surprise your guest with this amazing creation from Britannia's Dessert Carnival menu list and be the star of the evening!

INGREDIENTS

    Ingredients:
    ● 2 1/2 cups crushed chunkies
    ● 140g butter
    ● 1/4 cup Cashew chopped
    ● 1 1/2 cups Paneer crumbled
    ● 3/4th of a 395g tin sweetened condensed milk
    ● 1/2 cup Hung Yoghurt
    ● 1/2 cup Cream
    ● 1 tbsp Gelatin
    ● 1/4 cup warm water
    ● A pinch of saffron
    ● 1/4 cup milk
    ● 1/2 tsp cardamom powder
    ● 15 Gulab jamun
    ● Ground Pistachios for garnish

DIRECTIONS

Method:

For the crust: In a medium bowl, combine the biscuit crumbs and cashews. Stir in the melted butter and mix until well-combined. Press the mixture into the bottom of springform pan.

Refrigerate until the filling is ready.

To make cheesecake mixture: In your blender, blend together the paneer, condensed milk, hung yoghurt and cream. Blend well until smooth.

Meanwhile, take some saffron in a glass and pour in milk. Microwave it for about 20 seconds. Let it cool. Also in a small bowl add in gelatine and warm water. Mix. Microwave this also for about 30 seconds till it is well dissolved. Let that cool slightly.

Pour the paneer mix into a large bowl. Add in the saffron, cardamom powder and gelatine. Make sure that you pour the gelatine through a strainer. Mix well.

Take out the biscuit base from the refrigerator, place a layer of gulab jamun. If the gulab jamuns are big, then cut it into half. Pour the paneer mix over this. Refrigerate for 4 hours minimum.

Garnish with pistachios.

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