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Gulab Jamun Cheesecake- Fusion Dessert

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Gulab Jamun Cheesecake:  An ultimate fusion cheesecake made with cottage cheese/ paneer, stuffed with Gulab jamun, flavoured with saffron, cardamom & rose essence and garnished with dried rose petals and pistachios. 
As Raksha Bandhan is just round the corner, sisters must have bought the best 'rakhi' for their loving brothers by this time. They must be thinking of perfect dress to wear and yummiest  sweet to buy or make at home for this special day. I used to be very excited for this festival in my childhood. My mom used to make variety of dishes and sweets on this festival. 
As any Indian festival is incomplete without sweets so make this a memorable one by giving your brother a unique & glamorous fusion sweet treat from my kitchen. 
My today’s recipe is inspired by the concept of fusion food which is the latest cool and interesting concept in the culinary world. This trend has brought innovation at its best. It takes the ideas from different culinary traditions of different countries and combines them into a single experience. It’s quite popular in India now-a-days. This is the ultimate East and West inspired fusion dessert.  
You must be having doubts on the combination of these two desserts and I can totally understand that, I had the same feeling when I heard about it for the first time from a friend of mine, they had it in a restaurant here in London. My sis-in-law also had it in a restaurant in India. She told me about it and then I became more curious about this dessert. Few months back I came across the recipe of this interesting cheesecake while surfing some social media groups. I saw it in India’s most famous Chef Sanjeev Kapoor’s show- 'Khana Khazana' also. I made a few changes from the original recipe according to my taste. 
I never tried making this type of no-bake cheesecake and so was a little bit of confused and afraid of giving it a try. I went through couple of recipes from internet. Finally liked “Savory and Sweet Food’s” recipe and followed the steps. After some trials and errors I finally mastered this Cheesecake recipe. On my first attempt I made it for a small get together, it was little bit extra sweet and was not set properly as I made it on the same day of the gathering. So the cake didn’t get the enough time to set.  But still my friends liked it as the flavour was amazing, one of my friend packed the left over for his home…yes the cake was this much yummy. Second time I tried it for my New Year party. I made it a day before but this time cake was less sweet and maybe I added extra gelatin so it lost its softness, but still flavour was good so I decided to give it one more try and recently made it for a small barbeque party. This time I added everything exactly as per the measurement and result was amazing…everything was perfect. 
I love gulab jamun and cheesecakes both and when I combined two of my favourite desserts into one, it was magic. I was so impressed with the result. This interesting fusion dessert is sure to make a mark at your lunch/dinner party. If you are preparing this to serve for a party it’s better to make it a day prior for the best results. Before serving, garnish it with pistachios and dried edible rose petals and make sure that each slice has at least one gulab jamun.
This dessert is very easy to make. You just have to blend paneer, condensed milk, cream and yoghurt in the blender. Mix in the gelatin, rose syrup, cardamom powder, saffron and keep it to set in the refrigerator. No whipping or whisking is required in this recipe. When the flavors of gulab jamun marry with cheesecake in you mouth, you will feel like you’re in dessert heaven! Combination of Paneer, yoghurt and sweetened condensed milk is simply amazing, it tastes like Rabadi. Such a yummy Innovation! As this one is a no-bake cheesecake, it requires gelatin to get set. You can replace the gelatin with either agar agar or carrageenan also. I decided to add cardamom powder and rose syrup for an Indian twist. Cheesecakes are made with soft cream cheese but this recipe calls for paneer/ cottage cheese (Indian cheese) and hung yogurt. Hung yogurt is a great option it helps to balance out the sweetness of the Gulab Jamun. My husband and friends loved it very much. It’s perfect for Diwali, Holi or any other festival or get together also. 
This dessert is a guaranteed a show stopper and crowd-pleaser. Surprise your lunch or dinner guests with this creation and you’re sure to be the star of the party! I really enjoyed this dessert, so I thought, why not to share the recipe with you all. So here it is. I hope you like it.
Read through the recipe and see if you find this dessert interesting enough to try. I am sure you would love it. If you try this recipe, I would love to hear from you! Leave a comment, rate it, or share a photo…. Can’t wait to see your photos!
You can also follow me on Facebook, Instagram, Pinterest and Twitter to see what’s latest in my kitchen! 
Inspired and adopted from ‘Savory & Sweet Food’ and Sanjeev Kapoor’s ‘Khana Khazana show’
Course- Dessert
Cuisine- Fusion
Servings- 10 slices
Prep Time- 45 minutes
Total Time- 7 hours at least 
Ingredients: 
For the base:
10 digestive Biscuits 
100g unsalted butter 
10-15 cashews chopped 
For cheesecake mixture and layer:
15 Gulab jamun homemade or store bought (I bought Haldiram Gulab Jamun tin)
2 cups crumbled paneer
½ cup hung yogurt
½ cup double cream
3/4th of a 396g tin sweetened condensed milk
8-10 strands of saffron
¼ cup milk
1 tablespoon gelatin
¼ cup warm water
½ teaspoon cardamom powder
1 teaspoon rose essence
Coarsely powdered pistachios for garnish
Edible dried rose for decoration (optional) 
Instructions- 
How to make the base:
Step 1. In a food processor, pulse the crushed biscuits into a smooth powder.  
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Step 2. In a medium bowl, combine the biscuit crumbs and chopped cashews. Gently pour the melted butter over the mixture and mix until well-combined.  
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Step 3. Using a spoon spread the crust mixture in the base of a 9-inch springform tin. Press the mixture into the bottom with back side of a spoon; make an even layer and 1- or 2 inches up to the sides of the tin. 
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Step 4. Refrigerate for at least half an hour or until the filling is ready.  
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How to Make Cheesecake mixture-
Step 1. Take the saffron in a small bowl and pour over warm milk, give it a mix and keep aside. 
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Step 2. In another small bowl add gelatine and hot water. Mix it till it is well dissolved. Let it cool slightly. 
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Step 3. Meanwhile in a blender, blend together crumbled paneer, hung yoghurt, condensed milk, cream and cardamom powder to a smooth mixture. 
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Step 4. Pour the paneer mixture into a large bowl. Add in the saffron milk, rose essence and mix well. 
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Step 5. Now pour the gelatin into the mixture through a strainer and mix well. 
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Step 6. Take out the biscuit crust from the refrigerator and place a layer of gulab jamuns. Pour the paneer mixture over this. Cover the tin with cling film and transfer it into the refrigerate for at least 6 hours or overnight. 
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Step 7. Garnish it with roughly grounded pistachios and dried rose petals before serving. You can also put some gulab jamun on the top of the cake, decorate on your own way and serve it chill and make sure that each slice has at least one gulab jamun.
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Recipe Notes-
1. Add more or less of condensed milk according to your taste.
2. Hang the yoghurt in a muslin cloth for at least 5-6 hours and put it in the refrigerator then use the thick yoghurt. Do not use the yoghurt as it is otherwise it will release the water after.
3. Always strain the gelatin before adding it into the paneer mixture.
4. Your paneer should not contain any water in it. If it is then crumble it and spread it over a cloth for few minutes. 
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