Name: “Peekaboo“ Gulab jamun cheese cake recipe by Shri Kripa at BetterButter
Prep time: 120 min
Cook time: 600 min
Total time: 720 min
Yield: 8
Ingredients: For the first layer -Crust part; Digestive Biscuits+ Parle G biscuits: 150 grams (about 13 to 14 total); Butter : 70 grams; Caster Sugar/powdered sugar : 1 to 2 table spoon (according to your taste); For the Filling: (2nd layer); Gulab jamun – 20 (drain properly and use); Fresh Cream : 200 ml; Paneer/cottage cheese : 400 grams (You can substitute this with cream cheese as well); Condensed Milk : 1 can; Gelatin : 15 grams or 1.5 table spoon; For the Glaze : ( 3 rd layer); Milk : 1 Cup; Custard powder – 1 ½ tea spoon. (used vanilla flavor); Almond/Badam milk powder – 3 to 4 tea spoon (according to your taste); Saffron – 8 to 9 strands; Gelatin : ½ table spoon

ABOUT “Peekaboo“ Gulab jamun cheese cake RECIPE

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 flavors and making a gulab jamun cheese cake! The upper layer of the almond went really well with the gulab jamun, and the cheese cake was a very big hit! I am proud of this dish because it was an original idea, and I wasn’t really convinced that it would be a success, until it was! I put a lot of effort into it, and was rewarded with my husband’s reaction of surprise and admiration when he looked at it. He was wondering what the cake was till he cut it and saw the gulab jamun hiding inside, saying “peekaboo”. The joy I experienced, when I ate the cake, and experienced that big fusion of simple flavours, is unimaginable.

Ingredients Serving: 8

For the first layer -Crust part
Digestive Biscuits+ Parle G biscuits: 150 grams (about 13 to 14 total)
Butter : 70 grams
Caster Sugar/powdered sugar : 1 to 2 table spoon (according to your taste)
For the Filling: (2nd layer)
Gulab jamun – 20 (drain properly and use)
Fresh Cream : 200 ml
Paneer/cottage cheese : 400 grams (You can substitute this with cream cheese as well)
Condensed Milk : 1 can
Gelatin : 15 grams or 1.5 table spoon
For the Glaze : ( 3 rd layer)
Milk : 1 Cup
Custard powder – 1 ½ tea spoon. (used vanilla flavor)
Almond/Badam milk powder – 3 to 4 tea spoon (according to your taste)
Saffron – 8 to 9 strands
Gelatin : ½ table spoon

Instructions

For the first layer - Crust part: Crush the biscuits in a dry grinder or blender.
Melt butter in a pan, get it off the flame and add in the crushed biscuits and castor sugar. Mix well.
Take your pan, add the biscuit mixture and spread evenly by patting it, making this the bottom layer.
Bake this in a preheated oven for 10 minutes on 170 degree centigrade, when it is done, keep it for cooling. Meanwhile prepare the filling.
For the Filling: (2nd layer)
Add the gelatin to 1/4 cup of hot water and mix thoroughly by using a fork and make sure it is completely dissolved. (It will be golden in color).
Simply mix all the above ingredients for the filling in a mixer jar and pour half of the contents over the biscuit layer.
Keep this mixture in a refrigerator for half an hour to one hour.
Then lay the gulab jamuns on this and pour another half of the mix from the mixer jar.
Cover this baking tray with a cling wrap and refrigerate it for at least 3 to 4 hours before you pour the glaze layer over it.
For the Glaze: (3 rd layer)
Add the gelatin to 1/4 cup of hot water and mix thoroughly by using a fork and make sure it is completely dissolved, it will be golden in color.
Now take ¼ cup of milk from one cup of milk and mix custard powder and keep aside.
Heat remaining ¾ cup of milk on a stove top, add custard powder, milk and mix thoroughly, till it boils.
Add saffron strands, badam milk powder, check for flavor and sweetness, if needed add little more and keep it aside.
When it is a little cool, add nicely dissolved gelatin and mix.
Pour this over the second layer filling after it sets. Cover this with the cling wrap and keep it in the fridge for setting. The setting takes about 4 to 6 hours.
Before serving, run a wet knife through the sides, so that the edges will be free while removing the rim of the spring form cake pan.
Slowly open the clip and carefully remove the side rim, then cut till the base and slowly remove the first piece. After this step it is very easy to cut.
Enjoy your melt in a mouth kind of cheesecake.

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