The No Bake Gulab Jamun Cheese Cake or fusion cheese cake has been in my mind for such a long time. Till now I am not at all satisfied with the texture of the cheesecake. I want it to be set as a soft custard, but it is slightly runny and very creamy. Though it tastes good, it doesn’t look good if you try to cut a slice of it. That involves using the perfect amount of the setting agent. I am still doing a lot of experiments and I hope I will get it right. There is also one more type of cheesecake which doesn’t involve any setting agents. Mix the sweetened cream cheese with whipped cream and you get a light airy moussey filling which holds it shape and just melts in the mouth.
For today’s recipe I used that filling. Cheese cake is not at all Indian but nowadays there are so many version of fusion cheesecakes, and even I was tempted to try. Here is one of my attempts at creating a delicious fusion dessert. Served as individual portions, this cheese cake served in glasses have a base of motichoor ladoo, a creamy cheese filling and the whole set up is topped with gulab jamuns and almonds. I think it was too much sweet even though the filling is mildly sweet. The laddo and jamuns were store bough and so they were extremely sweet. But as I an extremely sweet person myself I didn’t mind relishing it. But hubby and Sruti couldn’t finish their portions. Next time I am planning to make everything at home so that they will be perfect.
For The Filling:
Cream Cheese – 2 – 3 tbs
Sweetened Condensed Milk – 2-3 tbs
Whipped Non Dairy Cream – 1/2 cup
Cardamom Powder – 1/4 tsp
Motichoor Ladoo – 2
Gulab Jamun – 9, small
Almonds for Garnish
In a bowl mix together cream cheese, cardamom powder and sweetened condensed milk.
Add whipped cream and fold them together to get a light creamy mixture.
In three glasses, crush two ladoos and arrange the crumbles at the bottom.
Add the cream cheese mixture on top of it.
Place three gulab jamuns and sprinkle with sliced almonds.
Chill for 1 hour and serve.