INGREDIENTS
20 nos. Marie biscuits, 2 tbsp butter, melted, 500 gm cream cheese, ¼ cup sugar, 1 tsp all-purpose flour, 1 tbsp rose water, 2 nos. eggs, ¼ tbsp whipped cream, 10 nos. gulab jamuns, cut in halves, 1½ cups water, Butter to grease the cheesecake pan, Fresh rose petals, to garnish
METHOD
• Grease your cheesecake pan with butter; set aside.
• Grind Marie biscuits to small crumbs. While grinding, slowly add butter to this mixture for moisture.
• Empty the mixture into the cheesecake pan and press down until it forms a firm crust. Refrigerate to allow the crust to set for at least 10-15 minutes.
• In a blender, add the cream cheese, sugar, rose water, all-purpose flour. Blend until you get a smooth texture. Next, add in the whipped cream and eggs.
• Remove cheesecake pan from the freezer. Pour half of the filling into the pan and gently tap pan to make sure it is evenly dispersed.
• Layer the cut gulab jamuns over the filling, cut side- down. Pour the remaining filling over the gulab jamuns in the pan.
• Place the cheesecake mould inside a bigger pot filled with water. Cover the cheesecake pan with a paper towel so that it catches water droplets.
• Bake in a pre-heated oven at 177°C for 2 hours.
• Refrigerate the cheesecake (approximately 12 hours).
• Garnish with additional halved gulab jamuns and rose petals.
