Gulab Jamun Cheesecake-Indian Cheesecake Made In Paneer, Hung Yoghurt, & Gulab Jamun


  • 2 cups powdered Digestive Biscuits/graham crackers

  • 100 g butter

  • 1/4 cup Cashew chopped

  • 1 1/2 cups Paneer crumbled

  • 3/4th cup sweetened condensed milk

  • 1/2 cup Hung Yoghurt

  • 1/2 cup Cream

  • 1 tbsp Gelatin

  • 1/4 cup warm water

  • A pinch of saffron (optional)

  • 1/4 cup milk

  • 1/2 tsp cardamom powder

  • 20 Gulab jamuns

  • Ground pistachios for garnish

Method: For the crust: Put the biscuit crumbs/graham cracker in a large plastic bag/ziploc bag, and crush them using a rolling pin to fine crumbs. In a small bowl, stir together the crumbs and cashews. Add melted butter and mix well. Press the mixture into the bottom and 1 inches upwards of a 9-inch springform pan. Chill the crust in the freezer until the filling is ready.

To make the filling mixture: Using an electric mixer, set at medium-high speed, 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. In a bowl, add gelatine and warm water and mix well. Microwave this for about 20 seconds till it is well dissolved. Let it cool. Pour the paneer mixture into a large bowl. Add in the saffron, cardamom powder and gelatine. Mix well. Take out the biscuit base from the freezer. Place a layer of gulab jamun around the springform pan. If the gulab jamuns are big, then cut it into half. Pour the paneer mix over this. Cover with plastic wrap, and refrigerate for 4 hours minimum or overnight. Once ready, unclasp the sides of the pan and remove the cheesecake to a serving plate. Garnish with pistachios. Enjoy!

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