Check out this recipe of Baked Gulab Jamun Cheesecake

For the base:

Digestive biscuits                     
Motichoor ladoo                        
Gulab jamun                             

For the cheesecake mixture:
Cream cheese                        
Fresh cream                          
Condensed milk                  
Readymade custard mixture                  

For the topping:
Whipped cream             
Gulab jamun
Motichoor ladoo
Pistachio silvers

1 cup

For the cheesecake mixture:
1 cup
1 cup
1 cup
2 cups             



For the base

  • Combine the crushed biscuit and motichoor ladoo in a deep bowl and mix well till it binds well.
  • Put the mixture in a bottom loose tin and press it well to form an even layer.
  • Refrigerate for 10 minutes.
  • After 10 minutes, cover the tin with foil from outside. Keep aside.

For the cheese cake mixture

  • Add the cream cheese in a deep bowl and beat it well using an electric beater till it turns smooth.
  • Add the fresh cream and beat it till smooth using an electric beater.
  • Add the condensed milk and beat it again till smooth.
  • Finally add the readymade custard beat till smooth and keep aside.

How to make the cheesecake

  • Place pieces of gulab jamun evenly on the base of the tin.
  • Pour the prepared cream cheese mixture over it and spread it evenly.
  • Tap it slightly.
  • Place the tin on a baking tray, pour approx.
  • 1 cup of water hot water around it.
  • Bake it in a pre-heated oven at 160degree for 1 hour or till it is slightly brown on the top.
  • Carefully remove it from the oven and allow it to cool it completely.
  • Refrigerate it for atleast 2 hour or till it is completely set.
  • Carefully loosen the sides of the cheesecake using a sharp knife and demould it.
  • Decorate the cheesecake with gulab jamun, whipped cream, motichoor ladoo and pistachio slivers.        - Alekhya Reddy  and Pic Courtesy: