Gulab Jamun Cheesecake

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Ingredients:

1. Graham Cracker - 1 Packet.

2. Butter - 4 Tablespoon(TBSP).

3. Sugar

4. Cream Cheese - 2 lb.

5. Sour Cream - 1/2 cup.

6. Heavy Whipping Cream - 1/2 cup.

7. All Purpose Flour - 2 TBSP.

8. Egg - 4.

9. Gulab Jamun - 15/20.

10. Optional:

    1. Black Cardamom.

    2. Cinnamon.

    3. Nutmeg.

    4. Almond.

    5. Pistachio.

    6. Rose Petals.

Process:

Lets make the base: So first is first, you can't proceed with your architecture without the base. For this you can use any cookies of your choice, or digestive biscuits, or Graham crackers etc anything you want. I used honey flavoured graham crackers. Now you need to make a fine and even dust from it. Any food processors can be used or you can put those in a ziplock bag and bit it to dust. Add 4 TBSP butter and evenly mix it again. Add sugar of your taste.

Optional taste enhancer: 1 teaspoon(TSP) black cardamom dust. 1/4th TSP nutmeg dust, 1/2 TSP cinnamon dust can be added to the base mix to enhance the flavour.

Take a springform pan, I used mine 8" one. pour all the base mix in the pan and distribute evenly. Once it looks like an even base, press the corners with fingers, and the middle section with the base of a flat bottom glass or cup. End of the process it should look like an even and smooth surface.

Preheat the oven at 350° F, and then push the pan in for 10 / 15 min.

Its time to complete some other task. Take out 12/ 15 Gulab Jamuns from the sugar syrup, and put those in a colander, so that all the excess syrup gets drained out.

Lets see how the batter can be prepared.

Tips: Cream Cheese and eggs must need to be in room temperature. If its not yet, wait for some time, or do something to bring those in room temperature.

Now put all your 2 lb of cream cheese in a mixing bowl and start beating and scraping down intermittently, until it becomes a smooth silky batter. Then add 2 TBSP all purpose flower through a shifter. Add Sugar as per taste. Add sour cream, heavy whipping cream and keep beating again.

By the way don't forget to take out the pan from the oven after 10/15 min and push in inside refrigerator. (We will need a chilled pan while we will pour the batter in it)

Now add necessary essence, flavour, colour to the batter. I used 1/2 TSP rose essence and a pinch of saffron stigmas.

Then finally add the eggs one by one, and just mix it. Dont really bit the batter anymore.

Tips: If you overbeat the batter after adding the eggs, there is a high chance that your final outcome will get a crack on top. However taste really does not change with these cracks.

Take out the pan from freeze, and place the gulab jamuns adequately on the base. And finally pour the batter and tap the pan well to release the air bubbles, before you push the pan inside a 350° F preheated oven.

Cook it for 15 min and then reduce the oven temperature to 300° F and wait for 1 hour. Never ever open the oven before it.

Let it cool for 4-5 hours in room temperature, and then push it to refrigerator for 3/4 hours.

Now before serving take the side of the pan out. Garnish it with some more gulab jamuns and chopped dry fruits like I used rose petals, almonds and pistachios. Now its time to cut a hefty piece out and enjoy!