Gulab Jamun Cheesecake-an Indian cheesecake made with paneer, hung yoghurt and gulab jamun

Ingredients

• 2 1/2 cups powdered Digestive Biscuits/graham crackers

• 150g 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 (optional)

• 1/4 cup milk

• 1/2 tsp cardamom powder

• 15 Gulab jamuns

• Ground pistachios for garnish

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 and 1- or 2-inches up the sides of a 9-inch 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.

Happy Cooking!

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