Last month I shared this Gulab Jamun Thandai Mousse jars with you and it went viral on Instagram. This recipe got over 3k likes and saved 1K times!! I see many of you making it. Time for another Gulab Jamun recipe. Diwali is around the corner so I think this saffron speckled, hidden Gulab Jamun cheesecake will light up your dessert table with ease. You can make it up to 4 days in advance giving you enough time to concentrate on other preparations.
Why pressure cook cheesecake in an Instant Pot?
Cheesecake is made using the Baine Marie technique where it is slow-cooked with the help of steam and heat. If you are nervous to use an oven then Instant Pot is a very convenient method that requires zero monitoring.
Food Processor + Instant Pot = Easiest Cheesecake Ever!
It is insanely easy to make this gulab jamun cheesecake using an Instant Pot and a food processor. If you do not have these appliances, don’t worry I have got you covered. I have mentioned some easy alternatives to make and enjoy it.
Ingredients to make eggless Gulab Jamun Cheesecake
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 measuring. 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.
Plan ahead – Cheesecake is a fantastic make ahead of time dessert
Step by step method to make Gulab Jamun cheesecake at home
Place the gulab jamun on a mesh strainer to drain excess syrup. Line the base a d the sides of a 6” cheesecake pan if desired. ( This ensures easy and smooth removal later) Using a food processor, pulse crackers until it’s sand-like texture Add butter and pulse few times until mixed. Add this mixture to the base of the pan. Press it down with your fingers or the base of a small bowl to ensure it’s spread evenly. Keeps the pan in the freezer for 10-15 minutes to set.
Meanwhile, prepare the cheesecake batter. Wipe the food processor clean with a paper towel. Now add in chunks of cream cheese to it. Add in sugar and process until smooth. Open the lid, add in the remaining ingredients and close the lid. Pulse a few times until smooth and creamy.
Take out the pan from the freezer. Add some batter to the pan and line up gulab jamuns in a circle. Fill the pan with the remaining batter. 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. Place the pan on the trivet or use a foil sling or silicon sling for easy removal.
Put on the Instant Pot lid and turn the knob to the Sealing position. Select manual high pressure 35 minutes. Followed by natural pressure release.
Important tips to keep in mind
How to store cheesecake
Don’t have a food processor then follow this method –
For making the crust
For making the batter
Don’t have an Instant Pot here is what you will do –
Follow the recipe as given up until filling the pan with batter and covering it. Preheat the oven to 350 deg Fahrenheit. Fill another broad deep pan with water halfway. Place the springform pan in the center of that big pan. The water level should not be more than half of the cheesecake pan. Bake at 350F for approximately 20 minutes. Now lower the temperature to 325 deg F and bake it additionally for 25-30 minutes 9depends on the oven). Check on the cheesecake by wiggling the pan wearing oven mitts. At this point, the cheesecake should be jiggly and wobbly at the center and not batter-like. If you suspect sticky batter then bake it additionally for 5 minutes. Do not let the cheesecake brown a lot on the top. A little brown on the edges is fine. Remember that the cheesecake will set further when cooled and more after refrigerating. Now switch off the oven but do not take out the cheesecake. Let it stay in the closed oven for extra 20 minutes. Next, remove the pan from the oven, take out the foil covering from the top. Let it cool completely at room temperature. Once cooled completely, transfer the pan to the refrigerator to chill for at least 6 hours, preferably overnight before serving.
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Easy Indian desserts that you should try
Whole Wheat Jaggery Malpua– Indian spiced sweetened pancakes. Nankhatai – Most amazing Indian butter cookie. Saffron Rice Kheer– Classic Indian rice pudding. Easy Rabdi Recipe– Takes just 20 minutes. Instant Crispy Jalebi– No fermentation required and ready under 30 minutes.
Let’s make Eggless Gulab Jamun Cheesecake
