Place the gulab jamuns on a mesh strainer to get rid of as much syrup as you can.
Lightly grease the base and sides of a 6” springform pan.
Place a parchment round on the base.
You can place a parchment band to cover the sides of the cheesecake, optional but recommended for smoother removal later.
Roughly break the crackers and pulse in a food processor until it resembles sand.
Now add the melted butter to it and pulse few times until mixed well.
Press this mixture evenly in the prepared pan. Use a small bowl to press it down firmly.
Place the pan in the freezer until you prepare the cheesecake batter.
Wipe clean the food processor and add cream cheese, sugar to it.
Pulse a few times until smooth.
Now add in all other ingredients and blend it until a smooth creamy batter.
It will take around 30 seconds for the batter to come together.
Take out the pan from the freezer and add some cheesecake batter to it.
Now place the gulab jamuns in a circle to create a flower pattern.
After this add in the remaining cheesecake batter and smoothen the top.
Now gently tap the pan over the counter to get rid of any air bubbles. You may run a fork into the batter for the same.
Place the pan on a foil square cut out as shown in the video and wrap it roughly around the pan.
This will ensure that the water doesn’t seep into the pan.
Cover the top of the pan with foil as well.
Baking the cheesecake
Prepare a water bath in an Instant Pot by adding 1.5 cups water to the inner pot.
Place the pan on the trivet or use a foil sling or silicone sling for easy removal.
Now carefully place the covered cheesecake pan in the pot and put the lid.
Make sure that the black knob is in the sealing position.
Press Manual, HIGH PRESSURE, 35 minutes.
Once the instant pot beeps, let the pressure release naturally.
When the silver pin drops down, open the lid carefully.
Take out the cheesecake using the sling handle.
Uncover the cheesecake.
How to know cheesecake is done
The cheesecake should be a little set, not shiny and jiggly like jello. It should not be liquid or batter-like.
Cheesecake sets further when it cools and more after it is chilled in the fridge.
Let the cheesecake completely cool uncovered at room temperature.
After it is cooled, place it in the fridge covered with a fresh foil or a plate.
Let it set in the fridge for at least 6 hours or best overnight.
Once chilled, take it out of the fridge.
Loosen the sides by running a knife inside the circumference of the pan.
Slowly loosen the tab of the springform pan.
Peel off the outer parchment.
At this point, you can loosen the base and slide the cheesecake on the desired plate or a board or serve the cheesecake on the cake base itself.
You can decorate the cheesecake with extra gulab jamuns on the to, some fresh whipping cream, and nuts.
With a sharp knife cut the desired size pieces and serve chilled.
For a clean-cut, wipe the knife after every time you cut into the cheesecake.
USA standard cup size used - 1 cup = 240 ml
For the crust
Cookies/biscuits - I have used "Good Day biscuits". Use any flavorful cookies, graham crackers, Biscoff, or digestive biscuits of choice.Melted butter - Measure butter after melting. I have used salted butter.
For the cheesecake batter
Full fat Cream Cheese – Do not use skim, fat-free, or 2% fat cheese or cream cheese spread. It has to be a full-fat one.Sour cream – Use full-fat sour cream and not the lite version.Sugar – Use regular granulated sugar not confectioners. We use sugar in raw for all purposes so I have used that one here.Heavy cream – Use heavy cream or heavy whipping cream also known as double cream in some countries. Do not use half n half or evaporated milk.Starch – This is an important ingredient that will help bind our cheesecake without eggs. Use potato starch or cornstarch/ cornflour. You may even use all-purpose flour i.e maida instead.Flavoring – For this Gulab Jamun cheesecake I have used saffron and cardamom instead of vanilla.Gulab Jamun – I have used a store-bought can of Haldiram Gulab Jamuns for making this cheesecake because they are firm enough to hold shape. If you plan to make gulab jamun at home then make sure they are not very soft or soggy. Khoya gulab jamun will work the best here.
Keep cheesecake in the fridge at all times. You can keep it at room temperature on a venue for no more than 30 minutes. It won’t collapse but it is best served cold.
This gulab jamun cheesecake will stay well refrigerated for up to 4-5 days making it an ideal make ahead of time dessert. I have not tried freezing this cheesecake.
All ingredients should be close to room temperature. So plan ahead and take it out of the fridge at least 1 hour in advance.
Do not use a whisk or over beat the batter, we do not want to fill the air in it.
Chill the base for at least 10 minutes in the freezer, no the fridge.
It is important to let the cheesecake cool completely at room temperature before transferring it to the fridge. This will avoid any cracks to develop on the top.
An alternate method to make this cheesecake without an Instant Pot and food processor is given in the post. Scroll up.