The Midnight Baker & Her Gulab Jamun Cheesecake

Gulabjamun Cheesecake By The Cooking Soul

 

My first food post is dedicated to Sneha – The Midnight Baker. Those who have read my first post would know who I am talking about. Even if you have not read, it is alright, I am going to talk only about her in this post. Sneha is a very dear friend of mine who gifted this blog to me. I was so touched by her gesture, my happiness knew no bounds and that very moment I decided that the first food post will be dedicated to her. And recreating her dish-Gulabamun Cheesecake would be a perfect gift for her. I have not copied her recipe (Its her bread and butter and I dare not ask her the recipe) and made this with a little modifications in my plain cheesecake recipe. This is a baked cheesecake and it is eggless.

We meet so many people in our life, not all of them stay. Some people make a place in your heart with so much ease, you feel as if you have known them since ages. And you just know it that they are going to stay forever. Never did I know when I met Sneha for the first time that our friendship would blossom so beautifully in such a short span of time. We are similar in so many ways and sometimes we kind of read each others minds. I feel blessed to have her in my life. She is a friend whom I can go to with all my problems and she would always manage to make me smile by the end of our conversation. She is a beautiful soul whom I am glad to have met in this journey of my life.

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Now the question is why Cheesecake precisely?  Sneha is a baking queen herself and she puts so much of love and efforts in her work that it reflects in the baked goodies. I know that she is someone who needs perfection and she would do endless research until she gets a perfect result. The love and passion for her work is definitely inspiring but also her helpful nature leaves a mark in your heart. She makes desserts which are sinfully delicious and would leave you craving for more. Out of the lot many things that she makes, she is known for her Gulab Jamun cheesecake, Chocolate fudge, Paan Chocolates, Carrot Cake, Hot Chocolate, Red velvet cake and Jar cakes. It is very evident now that why I chose Gulabjamun cheesecake, isn’t it? If not, let me tell you that it was so magical that the Gulab Jamun cheesecake left my taste buds dancing rhythmically to the tunes of the flavors, it was a perfect fusion of Indian and American dessert.

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This is my humble attempt to recreate her dish which is nothing compared to her cheesecake. I could not create the same magic but this one is delicious too. This is a baked cheesecake which uses curd/yogurt as the main ingredient, feels good to know that right? Less calories !! yayy ! This has no gelatin, no agar and is eggless, isn’t that just amazing. It is a very easy to make and a perfect post dinner dessert. Get the ingredients, combine, mix, assemble and bake !! Refrigerate it for a few hours and you have this piece of heaven in your hands. Very delicately cut a piece of this decadent cheesecake, place it on your plate and seat yourself by the window or a balcony would be much better. Watch the starry sky, let the breeze ruffle your hair and place a spoonful of this dessert in your mouth, close your eyes and let the creamy cheesecake do its magic. Life is beautiful in these small moments you have with yourself ! Do not miss these moments because it is in these moments of solitude you discover something magical, something life changing ! Cheers to many more such moments !

 

The Midnight Baker & her Gulab Jamun Cheesecake

Author: The Cooking Soul

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INGREDIENTS

250g Digestive Biscuits/Marie Biscuits

150g butter, melted

800g curd

200g cheese spread, plain

200ml cream

300ml condensed milk

2teaspoon vanilla essence/extract

1tablespoon lemon juice

2tablespoon corn flour

1/2teaspoon cardamom powder

1/4teaspoon all spice substitute

15 gulab jamuns

3tablespoons gulkand (sweet preserve of rose petals)

All spice subsitute recipe adapted from Food.com

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INSTRUCTIONS

  1. Grease a 9-inch round loose bottom pan/ springform pan with butter. Process the biscuits in a food processor to fine crumbs. Combine the biscuit crumbs and melted butter in a bowl and mix well. Press the biscuit mixture in the base of the pan to create an even layer of about 1-inch in height. Refrigerate for 10 minutes.
  2. To prepare hung curd- Tie the curd tightly in a muslin or cheesecloth, hang it till all the liquid drains out. Place this ball of cloth on a strainer, place this strainer on a bowl and keep it in the fridge for 4-5 hrs or overnight.
  3. To make the filling- In a bowl, beat the hung curd and condensed milk until smooth. Add corn flour, cheese spread and beat till it is uniformly mixed. Next add vanilla essence/extract, cardamom powder, allspice substitute, lemon juice and continue to beat. Lastly add cream and beat till the mixture is creamy and smooth.
  4. Assemble- Arrange the gulab jamuns over the biscuit base in the pan. Pour the curd mixture on top of this and fill it to the brim. Level the top with a spatula.
  5. Bake- Preheat the oven to 160°C. Cover the bottom of the pan with aluminium foil and place it in a water bath. Place this water bath in the oven and bake for 1 hr. Let the cake cool in the oven for 1 hr. Then refrigerate it for 4-5 hrs. Garnish with with gulkand. Serve it chilled.

Notes:

  • The height of the loose bottomed pan I used was 4-inches, hence this recipe yielded 1 cheesecake. If your springform pan is not that heighted, this recipe yields 2 cheesecakes.
  • For garnishing, you can also use pistachios.
  • The cake has baked when it starts leaving the sides of the pan.
  • Store the cheesecake in a close container in the fridge to prevent the loss of moisture.

 

 

 

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18 Comments

  1. Diiiiiiii ! Dis is superb .. I am so happy u started blogging n the chesse cake i m gonna try though i m definately gonna take whole kitchen down 😂 n i kn wat u felt before starting , debating that should i or not ?! I m too debating that in my head for last 1 year 😅

    All d best for blog n u thanks for giving inspiration may i will one day find will n start my blog too 😀

    PS – i miss ur dessert that choclate momos 😋😍

    1. Nishi !! seeing your message here just reminded me how long its been that we haven’t met and I am very much sure that you will do a great job with the cheesecake !! And I really wish that you achieve all that you desire, start the blog (dont wait like I did for 3 years hahaha )
      Will make the chocolate truffles for you, meet me !! Thank you so much for your wishes !! 🙂

  2. Congratulations on the start of a delightful venture.
    Your cheesecake was the first baked cheesecake recipe I had tried and it came out perfectly. And always has given perfect results each time I have made it.
    This recipe is also a must try. And looking forward to so any more from you.

    1. Thank you so much Deepa !! I am so glad that you loved the baked cheesecake !! Do try this out too, its an interesting fusion -cheesecake with an indian touch !! 🙂 Thank you for all the love and support !! Means a lot !! 🙂

  3. Congratulations on your blog…loved the cheesecake…will surely try out.Have a no bake gulab jamun one in my blog….but this looks awesome.loved your write up too.👍🏻

    1. Thank you Saswati !! I am so glad you loved the write up as well as the cheesecake !! And that is great ya, I am sure the no bake version would be delicious, Please do try this baked one and let me know !! 🙂

    1. Thank you so much Saema !! Yes do try this and I am sure you will love it !! Yes see you soon !! Lots of love !!:-)

  4. Just happened to come across you blog. This was the best thing that happened today!! Your blog, recipes & photographs are AWESOME!!
    Keep up the good work!!

  5. Hi awesome recipe for cheese cake.. I was searching for this for so long.. Just one query.. 800gm is hung curds weight or normal curd weight before being hung? Sorry if it sounds silly didn’t want to make any mistakes in cheese cake 😃

    1. Hi Krithika,
      I am sorry for the delay in replying but I saw that you already made the cake..And it looks amazing !! But ya 800gm is the normal curd weight before being hung. 🙂 I am glad it turned out so good for u ! 🙂 Keep Baking !!

  6. I am so late to reply on this post, I feel ashamed. Like I always say, it’s all your efforts.
    Thank you, thank you for dedicating this post to me. I am still no queen,just another baking enthusiast finding my way through flavours 🙂
    And hey, well hey, now I need to try the baked version of the cheesecake since you have made it so beautiful.
    Much love and warmth to you <3

  7. Iwould love to try ur recipe .Can I use greak yogurt instead of normal card.If so, how much shall i use or can I replace yogurt with cream cheese and also can u pls tell me the amount of cheese replacing curd.
    Tks

    1. Hi I m sorry for the delayed reply. Yes you can use greek yogurt or cream cheese. The quantity should be 400 gms. Do let me know how it turned out for you ! 🙂

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