Peek a Boo “Baked Gulab Jamun cheese cake”:

Name: Peek a Boo “Baked Gulab Jamun cheese cake”:
Cuisine: Indian
Ingredients: For the first layer (Crust):; 1 1/2-2 cup Choice of any crackers biscuits (powdered); 5-6 table spoons-Sugar; 1/3 cup Melted butter; Gulab Jamuns – Dried (sugar syrup removed); For the second layer (Filling):; 3 tubs (238 grams) or 250 grams)-Cream cheese; 1 1/2 cup Sugar; 4 Eggs (separated); 1 tbsp Lemon juice; 1 tsp Vanilla extract; For the 3rd Layer (Glaze):; 1 1/4 cup Milk; 1 tsp Veg gelatin; 4 tsp Badam milk; 1 tsp Custard powder (vanilla flavour); 10-15 Saffron strands

Shrikripa @cook_13882505

#cookpadturns2
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 heat!
This year we are celebrating our 20th year of marriage as well as 2nd 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-

Shrikripa @cook_13882505

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Ingredients

For the first layer (Crust):
1 1/2-2 cupChoice of any crackers biscuits (powdered)
5-6table spoons-Sugar
1/3 cupMelted butter
Gulab Jamuns – Dried (sugar syrup removed)
For the second layer (Filling):
3 tubs (238 grams)or 250 grams)-Cream cheese
1 1/2 cup Sugar
4Eggs (separated)
1 tbspLemon juice
1 tsp Vanilla extract
For the 3rd Layer (Glaze):
1 1/4 cupMilk
1 tspVeg gelatin
4 tspBadam milk
1 tspCustard powder (vanilla flavour)
10-15Saffron strands

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Steps

1

For the first layer (Crust): -Pre heat oven at 165 °C.
Combine all the ingredients from biscuits powder, sugar and melted butter. It becomes like a wet crumb.
2

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.
3

For the second layer (Filling):-
Mix together Cream cheese, sugar, 4 egg yolks, lemon juice and vanilla.
4

In another bowl, beat 4 egg whites until frothy and little stiff as well as creamy.
-Fold egg white with cream cheese and bake for 45 minutes to 1 hour or until done, in a preheated oven at 165°C.
5

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 3rd layer immediately or proceed for a third layer.
6

For the 3rd Layer (Glaze):-
Dissolve gelatine 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 gelatine added milk and boil for 2 minutes.
7

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.
8

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.