Gulab Jamun Cheesecake with Rosewater Syrup

A delicious fusion dessert combining the sweet, syrupy goodness of Gulab Jamun with the creamy richness of cheesecake, all drizzled with fragrant rosewater syrup.

Prep Time

25 minutes

Total Time

1 hour 15 minutes

Calories

765 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.11/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

12piecesGulab Jamun(Store-bought or homemade, drained of excess syrup)

£4.50

24ozCream Cheese(Full-fat, softened)

£5.50

1cupGranulated Sugar

£0.30

3Eggs(Large)

£0.75

0.5cupHeavy Cream

£1.20

1teaspoonVanilla Extract

£0.25

0.3teaspoonGround Cardamom(Optional, for added flavor)

£0.15

1.5cupsGraham Cracker Crumbs

£2.00

6tablespoonsMelted Unsalted Butter

£0.60

2tablespoonsRosewater(For the syrup)

£0.50

0.5cupSugar (for syrup)(For the syrup)

£0.15

0.3cupWater (for syrup)(For the syrup)

2tablespoonsChopped Pistachios(For garnish)

£1.00

Total Cost

£16.90

£2.11 per serving

Instructions

1.
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan. Wrap the bottom of the pan tightly with aluminum foil to prevent leaks.
2.
In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3.
Bake the crust for 8-10 minutes, or until lightly golden. Let cool slightly.
4.
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Use an electric mixer for best results.
5.
Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix, as this can cause the cheesecake to crack.
6.
Stir in the heavy cream, vanilla extract, and cardamom (if using).
7.
Chop the Gulab Jamun into smaller pieces and gently fold them into the cheesecake batter.
8.
Pour the cheesecake batter over the cooled graham cracker crust.
9.
Bake for 50-60 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
10.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight.
11.
While the cheesecake is cooling, prepare the rosewater syrup. In a small saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves.
12.
Reduce heat and simmer for 5 minutes, or until the syrup slightly thickens. Remove from heat and stir in rosewater. Let cool completely.
13.
Once the cheesecake is chilled and set, remove it from the springform pan. Drizzle with rosewater syrup and garnish with chopped pistachios. Slice and serve.

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My Notes

Nutrition Information

Nutrition per serving (175g)

765 kcal / 3199 kJ

Carbs

62g

24% of RDA

Fat

53g

76% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

47 g

52% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

33 g

165% of RDA

Chef's Tips

For a smoother cheesecake, ensure the cream cheese is completely softened before mixing.

To prevent cracking, bake the cheesecake in a water bath. Wrap the springform pan tightly with aluminum foil and place it in a larger baking pan. Fill the larger pan with hot water about halfway up the sides of the springform pan.

Adjust the amount of rosewater in the syrup to your liking. Start with a small amount and add more to taste.

The cheesecake can be stored in the refrigerator for up to 3 days.