Gulab Jamun Cheesecake


2 1/2 cup digestive biscuits, finely crumbled
1/4 cup cashew nuts, chopped
140 gm butter
1 1/2 cup paneer, crumbled
3/4 tin condensed milk ( add according to your sweetness)
1/2 cup hung yogurt
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 jamuns
ground pistachios, for garnish


For the crust / base:

  1. Grease a 9 inch springform pan with butter or oil and place a cling wrap on the base.( It will help to demould easily)
  2. In a bowl, add combine the biscuit crumbs and cashew nuts.
  3. Stir in the melted butter and mix until well combined. 
  4. Press this mixture to the prepared pan and refrigerate it while you make rest of the cheesecake.

For the filling:

  1. In a glass, take saffron and pour in milk and microwave it for about 20 seconds. Let it cool.
  2. In a small bowl add gelatine and warm water and mix. Then microwave for about 30 seconds till it is well dissolved. Let that cool slightly.
  3. In a blender, add the crumbled paneer, condensed milk, hung yogurt and cream and blend well until smooth.
  4. Pour the paneer mix into a large bowl and add in the saffron milk and cardamom powder.
  5. Add the gelatine though a strainer and mix well.
  6. Take out the biscuit base from the refrigerator and place a layer of gulab jamun. If the gulab jamuns are big, then cut it into half and place them.
  7. Pour the paneer mix over this and refrigerate for minimum 4 hours to set completely.
  8. Garnish with ground pistachios….Remove from the springform pan and then serveā€¦
  • Hang the yogurt in a muslin cloth or put it in a strainer overnight in the refrigerator and then use the thick yogurt.
  • Use the soft paneer for this recipe. If the paneer is frozen, just heat it in the microwave oven till it is soft and then crumble it.

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