Peek a Boo “Baked Gulab Jamun cheese cake”:

Long ago, I mean in and around 2015 I tried the No bake cheese cake with hidden Jamun inside on the event of my hubby’s birthday. I was wondering what to make, and I thought, why not a mix of what he likes? He loves Badam milk and Gulab jamun; so, I thought of combining these two flavours and made a jamun cheese cake and he did wonder about the flavour. The upper layer of almond milk flavour went well with the Gulab jamun and the cheese cake was a very big hit! At that time, my recipes used to publish on Readoo and you can see it over here.

Today, we are celebrating our 20^th year of marriage as well as 2^nd year of my blogging. So, I thought of improvising my idea and went ahead with the same flavour but baked version as well as non-baked top layer.

To mark the occasion, I made my signature cheese cake flavour with a little additional twist and here is the recipe-

Ingredients:

For the first layer (Crust):

Choice of any crackers biscuits – 1 ½ cup to 2 cups (powdered)

Sugar – 5 to 6 table spoons

Melted butter – 1/3 cup

Gulab Jamuns – Dried (sugar syrup removed)

Method:

-Pre- heat oven at 165°C

-Combine all the ingredients from biscuits powder, sugar and melted butter. It becomes like a wet crumb.

-Take a 9 to 10” spring-form baking dish, press this crumb at the base by using any one of your measuring cups.

-Crumb should be slightly above the base at the edges.

-Before heading towards the second layer, arrange all the Gulab jamuns according to your wish.

For the second layer (Filling):

Cream cheese – 3 tubs (238 grams or 250 grams)

Sugar – 1 ½ cup

Eggs – 4 (separated)

Lemon juice – 1 table spoon

Vanilla extract – 1 tea spoon

Method:

-Mix together Cream cheese, sugar, 4 egg yolks, lemon juice and vanilla.

-In another bowl, beat 4 egg whites until frothy and little stiff as well as creamy.

-Fold egg white with cream cheese and pour the mixture over the first layer/Gulab jamun layer.

-Bake for 45 minutes to 1 hour or until done, in a preheated oven at 165°C.

-When it is done, you will find a raised dome like a structure and 2 to 3 slits at the centre. After switching off the oven, leave the cake inside the oven at least for an hour with the oven door closed.

-After an hour, remove it and chill in the refrigerator by enclosing it in cling wrap, if you are not adding the 3^rd layer immediately or proceed for a third layer.

For the 3^rd Layer (Glaze):

Milk – 1 ¼ cup

-Veg gelatin -1 tsp

Badam milk – 4 tsps

Custard powder – 1 tsp (vanilla flavour)

Saffron strands – generous amount

Method:

-Dissolve gelatin in ¼ cup of milk.

-Dissolve custard powder, Badam milk powder and add saffron to one cup of milk and start heating.

-When it is hot, add in gelatin added milk and boil for 2 minutes.

-Pour the mixture over the ready cooled cake. When it is set and becomes cool, cover the cling wrap and keep it a refrigerator to cool.

-It needs at least an overnight or 8 hours of cooling. I kept it for 20 hours. It tasted as I was expecting and loved the outcome and it surely made my special day a memorable one.