Gulab Jamun Cheesecake Video Recipe

Rose Cardamom Cheesecake aka Gulab Jamun Cheesecake is a fusion baked cheesecake from scratch with Homemade Rose flavored Wheat Cookie Crust, Homemade Cream Cheese, New York style Cheesecake batter burst with loads of cardamom and gulkand / rose flavors with optional Homemade Milk Powder Rose Flavored/ Gulkand Gulab Jamuns. In short this is a royal treat for cheesecake lovers. Wait wait

Jump to Recipe Card

I recently shared some pictures and post about my girl’s birthday which happened last week/October end in the Instagram page. And if you read those please don’t mistake that its her birthday cake. This Gulab Jamun cheesecake was done 5 months back for my boy’s 9th birthday. Now you know how my kids are related to Gulab Jamuns. They became hardcore fans of it and this cheesecake happened as per his wish. I already shared Gulab Jamun Cake in blog which is one among the top popular posts.

This is a very detailed post with two recipe versions,

1) Egg Free Rose Cardamom Cheesecake (No Hidden Jamuns) Using Cake Pan and Just used few for decorating on top!

2) Egg Based Gulab Jamun Cheesecake Recipe Using Springform Pan

Gulab Jamun Cheesecake is my 650th post in blog. I am very happy in reaching this height in the blogging journey. My hearty thanks to family members who are always supportive, helpful in many ways. My kids sometimes help to record videos, help me in making dishes, and if you notice it’s my son’s voice at the end of every YouTube video. They appreciate each and every dish I make at home and ask me eagerly whether the recipe for that particular dish is already posted in blog or not. Also my special thanks from my bottom of heart to friends, blogger friends, readers, fans and followers who always encourage in many ways for each and every post.

While celebrating our daughter’s birthday, my son asked whether I posted his birthday cake recipe in blog or not. Actually he reminded me and thanks to him 😊 otherwise I would take a village to post this recipe.

If you try these Gulab Jamun Cheesecake Recipe, please don't forget to rate and comment your feedback at the bottom of the post. Also if you have any questions do feel free to leave a comment for the same and I will try to answer it asap. Make sure to follow me on Instagram for day to day menu ideas , instant recipes, healthy bakes and garden tips ! Follow me on YouTube for clear video tutorials especially on baking recipes with Recipe Cards or Pinterest for healthy snack ideas and Facebook for recipe updates!

Jump To

Frequently Asked Questions

Homemade Gulab Jamun

Homemade Cream Cheese

Homemade Cheesecake Crust

Eggless Rose Cardamom Cheesecake Recipe

Egg Based Gulab Jamun Cheesecake Recipe

Instant Pot Cheesecake Preparation

Complete Video Tutorial

Printable Recipe Card

Our family is a mix of pure vegetarian and other and on special days I usually prepare eggless , no onion no garlic food for all. So I made an eggless version and without jamun inside the cheesecake and used 6 inch cake pan (refer picture above). I baked in regular cake pan and showed few ideas to make without springform pan in the video tutorial and details follows. Also I used a little oats powder along with the cookie crumbs. So be creative and use whatever ingredients you have at home.

Jump to Recipe Card

I had lot of questions in mind before baking a large quantity of cheesecake and I got answer for some in google and for some I got clear after I baked. This cheesecake was my first baking experience in pan so I have shared the tips and tricks with the experience I underwent. I have few mini Cheesecakes recipes made in cupcake pan.

• VANILLA CHEESECAKE
• FOIL BAKED LEMON CHEESECAKE SQUARES
• EGGLESS PUMPKIN CHEESECAKE

Frequently Asked Questions

Can we bake cheesecake without eggs?

Yes it is possible. as I said previously I will share shared the eggless cheesecake version below later.

Why wrapping the pan is necessary?

You should not burn the cheesecake, so wrap the sides and bottom of the pan with foil. Also this wrapping prevents boiling water getting inside the cheesecake.

Can we bake cheesecake without springform pan?

Yes of course it’s 💯% possible. I have shown two ways in the video tutorial at 3:54 mins do check it out or as shown in stepwise pictures below.

How to bake cheesecake in oven?

Water bath/Steamer is compulsorily needed otherwise direct heat burns the cheesecake and bake till very light brown spots appear on top. It’s better to bake a little more and not to take it out under baked. The primary goal of the cheesecake is to bake slowly, with this method it gets enough time for the center to cook well and prevents burning the sides and top very quickly.

Is it necessary to bake the cookie crumb cheesecake base?

Yes baking the crust is necessary which prevents soggy crumb/base in the cheesecake. Just bake for 325 F /160 C for 8-10 minutes. Also drain excess sugar syrup from jamun before placing them over baked cheesecake crust.

Does Cheesecake doubles in volume while baking?

Not at all. I worried and filled 3/4 of the pan but it slightly increases in height, fluffs up a bit but won’t double in size. Also tap the cheesecake mixture several times to release air pockets formed while beating the batter which gives perfect cheesecake and also it prevents cake getting rise. Little rise up and flat is normal in cheesecake.

Will be posting Eggless Recipe version Shortly up on several requests from followers….

Sugar

I used organic sugar and can use raw cane sugar and brown sugar (jaggery)/ unrefined sugar for the healthy intake and also note the color of the cheesecake varies with the sugar you use. Also as always the sugar quantity I mention in the recipe is MEDIUM LEVEL of sweetness. Please note Gulkand/Rose Petal Spread has sugar in it.

Gulkand / Rose Petal Spread

It will be more healthy when you use homemade rose petal spread or syrup. I have rose syrup using fresh rose petals in blog, but while making the video I didn’t have so used store bought, its minimal in quantity and equalized the sugar by reducing sugar content in the cheesecake batter.

Yogurt/Sour Cream

I used homemade thick flavorless homemade yogurt/curd to this recipe. for that I boiled 1.5 cups milk and after it gets foam simmered it for another 10 minutes. This gives the perfect Greek yogurt or sour cream kind of thick texture. Also I remove extra whey by straining it and its called hung curd. Make curd ahead of cheesecake baking day.

Homemade Gulab Jamun

Recently I posted Gulab Jamun using instant mix in my YouTube channel but here I tripled the milk powder Jamun recipe and made jamuns from scratch. I don’t have a separate video but click HERE for the recipe post. I made them in 3 different sizes 15 grams, 12 grams and 5 grams to fit in the 8 inch springform pan. 15 grams unfried jamun, after fried and soaked it was around 28 to 30 grams each. The toppers weighed 1 gram each, unfried 🙂 and I didn’t soak those in syrup for a longer time. If its weigh much then it won’t stand on the whipped cream decoration. So plan and prepare the jamuns ahead of the cheesecake making day.

Use 300 grams Instant Jamun Packet it will be sufficient for cheesecake and decoration, if you want a little extra for fancy decorations do use 400 grams packet. If the jamuns are bigger then mentioned then you don’t get enough room for the cheesecake mixture to fill the pan and you get leftover cheesecake mixture so plan accordingly.

Homemade Cream Cheese

I used 8oz store bought cream cheese and the rest of the cheese for the recipe was made at home with the mix of 6-6.5 cups whole milk and 1 cup heavy cream which yields 15-16oz cream cheese. This recipe was made during peak pandemic time , so I used whatever I had at home.

The heavy cream quantity is very mild because I used ultra pasteurized cream and it is hard to curdle. If you have unpasteurized you can add 1.5 cups of heavy cream to 5.5-6 cups of milk. You can make paneer/cheese with just whole milk/full fat milk or use store bought paneer for the same. I made another cream cheese cake in last July for my H birthday and there I used just homemade cheese sharing a picture below for reference. I am promising that I will post that cheesecake recipe after Diwali for sure.

Homemade Cream Cheese Preparation

• Boil 6-6.5 Cups whole Milk / full fat milk with 1 Cup Heavy cream (you can use up to 8 cups milk for 1 cup ultra pasteurized cream and its better to make little more cream cheese.
• Once it foams, simmer for 5 minutes and keep stirring.
• Later switch off the heat and add 4 Tbsp lemon juice (Pic 1 above) or 2 Tbsp White Vinegar in batches.
• Once curdles well (Pic 2), add ice cubes or cold water to the cheese mixture and strain it (Pic 3).
• Use muslin or any cloth to strain / separate the cheese and whey.
• The whey won’t be a clear liquid, since it has heavy cream it won’t look like Milk curdling whey.

• Now add the same whey weight over cheese mixture and let it stand like that for an hour.
• By this time most of the whey gets separated from cheese (Pic 4).
• Now store in refrigerator by covering it properly and again keep the weight over it.
• After 8 hours it gets the perfect texture a shown in Pic 5 & 6.
• Store the cheese in refrigerator by covering the top properly (don’t let the cheese dry) until you use.
• You can make this 1 day ahead of cheesecake baking.
• For the smoothy texture I blend with yogurt and details follows.

Cheesecake Crust

Can use store bought biscuits/ cookies/ graham crackers and powder it. I made Eggless Whole Wheat Cardamom Cookies at home with rose flavor. I will post the exact cookies I used in a separate post after Diwali. But it’s very close to Wheat Coconut Cookies and I skipped coconut in that recipe and used Gulkand / Rose petal spread. Since so many Diwali posts are queued sorry for the same. Do refer wheat cookie posts in blog HERE.

• Powder the cookies/graham crackers in food processor.
• My kid love crust very much so I used a little more 1and3/4 cup and 1and1/2 is normal quantity.
• Add the crumbs to a mixing bowl.
• Melt butter, add brown sugar/jaggery (it’s optional add or skip according to the cookie sweetness) , gulkand/rose petal jam in a separate bowl.
• Add them to the crumbs (Pic 1) and mix all together well.
• Drop this mixture evenly to the cake pan/springform pan (Pic 2).
• Press this mixture in the cake pan/springform pan tightly as shown in Pic 3.
• Bake them at 325 F / 160 C for 8-10 minutes, can see baked crust at Pic 4.

Eggless Rose Cardamom Cheesecake

Eggless Rose Cardamom Cheesecake is a baked fusion mithai cake in round cake pan and It’s adapted from classic New York style cheesecake without Gulab jamuns, Cardamom flavor, rose flavor and cardamom rose cookie crumbs as base. I used homemade cheese, organic flour, organic sugar kind of healthy ingredients and mostly all homemade from scratch in this recipe. This Rose Cardamom Fusion Cheesecake can be healthy by skipping the gulab jamuns hidden in the cheesecake and can optionally top with it.

Either use 13 cups milk with 2 cups of heavy cream to get 24oz cream cheese or store bought 24oz cream cheese + 6oz paneer or 30oz of full fat store bought cream cheese.

Also remember if you use Jamuns inside the cheesecake then use the recipe for 24oz cream cheese (as provided in the recipe card) for 8 or 9 inch pan and change other ingredients according to that. If you don’t use jamuns inside the cheesecake then take 30oz cream cheese for 8 or 9 inch pan.

Eggless Rose Cardamom Cheesecake Ingredients

Full Fat Cream Cheese – 30oz (24oz cream cheese + 6oz firm paneer works)
Lemon Juice – 1tsp (If using lemon juice in cheese preparation skip this)
Sour Cream/Hung Yogurt – 1 Cup
Organic Sugar/Raw Cane Sugar – 1.25 to 1.5 Cup
Cardamom Powder – 1.5 tsp
Homemade Rose Syrup OR Gulkand – 2 Tbsp OR 3 Tbsp
Unbleached Organic All Purpose Flour – 2 Tbsp ( replace with corn starch for gluten free option)
Corn Starch/Flour – 2 Tbsp
Optional Milk/ButterMilk – 2-4 Tbsp to adjust to right consistency
Whipped Cream – 1/4 Cup whipped Cream to decorate
Gulab Jamuns Optional to Decorate

Crust
Cookie Crumbs/Graham crackers- 1.75 Cup
Brown Sugar – 1 Tbsp (Optional)
Melted Butter – 1/3 Cup
Rose Petal Spread/Gulkand OR Rose Essence/flavor – 2 Tbsp OR 1 Tbsp

Eggless Rose Cardamom Cheesecake Preparation

• In the food processor add homemade cream cheese (recipe included), half quantity of hung curd and blend to smooth paste.
• Grind in batches and add to a mixing bowl .
• Add sugar, remaining curd (whisk is before adding), flavors, all purpose powder, corn starch, optional lemon juice and cardamom powder.
• Mix them gently and don’t overbeat the mixture.
• Finally adjust the cheesecake batter for its right consistency as shown below in step by step pictures or video with buttermilk or milk.
• Pour this mixture gently in to the pan, tap to release excess air , place on water bath (Pic 9), for that add hot water to a cookie tray or cake pan that fits the cream cheese baking pan.
• In preheated oven, place them carefully inside and bake at 325 F for 50-60 minutes.
• Don’t keep opening the door and check for doneness it will deflate / crack the cheesecake.
• Check after 50 mins of bake and also light brown spot on top (Pic 10) is the indication of doneness (it’s my opinion) and not to under bake the cheesecake with pure white layer on top or you can take it out at the specified time.
• Once baked let it cool inside the oven with slight door open (insert a wooden ladle) for 30-40 mins later chill it for 4 hours in refrigerator.
• Before decorating do whip the cream with 2tbsp powdered raw cane sugar or organic sugar with 1 tsp of clear Rose flavor to stiff peaks. Check Video HERE or use Whipped Cream.
• I quartered the jamuns and used Wilton 4B tip for decorating eggless cheesecake.
• Decorate as shown in the video attached below and serve chilled.

Egg Based Gulab Jamun Cheesecake

Ingredients for Crust

Rose Petal Spread or Gulkand – 2 Tbsp
Cookie Crumbs/Graham Cookies – 1.5 to 1.75 Cup
Melted Butter – 1/3 Cup
Brown Sugar/Jaggery – 1 Tbsp (Optional)

Jump to Print Recipe

Gulab Jamun Cheesecake Preparation

• In the baked crust pan arrange jamuns (drain the excess juice from jamuns) or skip jamuns, as per your wish and keep aside.
• Take a round or square cake pan, use it to add boiling water, cover with aluminum foil (Pic 1).
• Take a ring/stainless steel circle or cake pan which is smaller than the water placed cake pan (Pic 1).
• Cover the entire ring with aluminum foil.
• Pour the cheesecake batter and bake as mentioned below.
• In another method, as shown in video and picture 2, mark the pan (make a indent, Pic 2 & 3).
• This method gives clear neat edge of foil when placed inside the pan.
• Now place it inside the same round cake pan, cover the pan with two or three layers of foil so when you lift the foil after baking , it needs to handle the weight of the cheesecake.
• Also hang some extra foil on sides (Pic 4) and cover the sides and bottom of the pan with foil as well .
• I have explained the same in the video tutorial check the end of the post.
• So we have Jamuns, Yogurt, Cream Cheese, Cheesecake crust all in handy, now prepare the filling.

• Arrange the jamuns over baked cheesecake crust as shown in Picture above or Pic 7 below.
• Strain the excess water from the curd/yogurt as shown in video at 6:55 mins.
• Cream homemade cream cheese in food processor(Pic 1) and add half quantity 1/4 cup of thick curd to it (Pic 2)
• Blend them to smooth mixture (Pic 3).
• Beat the store bought cream cheese if using in a wide mixing bowl using electric beater (Pic 4).
• Add sugar and cream well for a minute.

• Now add smooth homemade cream cheese + yogurt mixture (Pic 5), cream for 30 minutes.
• Add all purpose flour, leftover jamun syrup plus rose syrup or gulkand/rose petal spread as per your wish from 1-2 tbsp and cardamom powder (Pic 6).
• Break one egg at a time, add in to it and beat the mixture fraction of seconds to incorporate egg after each addition.
• Add remaining hung curd (whisk before adding) as needed and do not add all 1/4 cup in full stretch.
• Adjust to cheesecake batter consistency as shown in picture 8 and video at 10:10 minutes.

• Now tap the cream cheese batter several times to release air if any in the batter.
• Pour the batter gently over gulab Jamun arranged pan (Pic 8) and tap the pan as well.
• Add hot water to a cookie tray or cake pan that fits the cream cheese baking pan, place the cream cheese mixture pan gently in to it (Pic 9)..
• Place carefully in a preheated oven and bake @325 F / 160 C for 50-60 minutes or until done (Pic 10).
• Don’t keep opening the door and check for doneness it will deflate / crack the cheesecake.
• Check after 50 mins of bake and also light brown spot on top (Pic 10) is the indication of doneness (its my opinion) and not to under bake the cheesecake with pure white layer on top or you can take it out at the specified time.
• Once its done gradually cool the cheesecake by placing it inside the oven itself and let the oven door open (insert a wooden ladle) to cool the temperature gradually.
• When its cooled completely (Pic 10) store in refrigerator for at least 4 hours before slicing.
• Before decorating do whip the cream with 2tbsp powdered raw cane sugar or organic sugar with 1 tsp of clear Rose flavor to stiff peaks.
• Check Video HERE or use Whipped Cream.
• Decorate the cheesecake as shown in the video and pictures 11 & 12.
• Used Wilton 1M to decorate the 8inch cheesecake.

Gulab Jamun Cheesecake Recipe Card

How to bake Cheesecake in Instant Pot?

• Prepare the pan as mentioned above, pour the prepared cheesecake batter in it (pic 1).
• In the instant pot base add 1 cup water (pic 1), place the trivet inside it.(pic 2).
• Wrap the top of cheesecake pan with foil this prevents water getting inside the cake (pic 2).

• Once wrapped place it inside the instant pot, leaving space all around the pan( pic 3).
• Pressure cook in high for 30 minutes with sealing position (pic 4).
• Let it cool , natural release the pressure and chill in the refrigerator before adding any decorations.
• I used 7 inch cake pan and baked with 1.25 cup cheesecake crust and used halve/modified above recipe for 15oz cream cheese.

Video Tutorial

Variations and Tips

1. If there is any leftover cheesecake batter by chance bake in another pan or in muffin pan to mini cheesecake bites.
2. The gulkand rose petal syrup doesn’t have any food color and when you dissolve, it mixes well leaving traces of rose petals here and there.
3. If you like to add gulkand in the cheesecake batter you can blend it to smooth by grinding it with yogurt or homemade cream cheese.