Eggless GulabJamun Cheesecake Cups
Eggless GulabJamun Cheesecake Cups are very pretty mini cheesecakes perfect to be served for Indian festivals as dessert.
Ingredients
For the Base
- 125 g Britannia Marie Gold
- 65 g Melted Butter
For the Filling:
- 300 g Cream Cheese
- 200 g Sweetened Condensed Milk
- 100 ml Gulab Jamun Syrup
- ΒΌ tsp Cardamom Powder
- 12 Gulab Jamun
- Pistachios and Rose Petals for Garnish
Instructions
- Preheat oven to 150C.
- Run the biscuits through food processor to make coarse crumbs.
- Add melted butter and mix well.
- Place liners in the cupcake moulds.
- Divide the biscuit base mix between the twelve liners and press them well with a spoon to make a compact base.
- In another bowl, cream together cream cheese and cardamom powder.
- Add the syrup and mix well.
- Finally ad condensed milk and whip until all the ingredients come together.
- Divide the mix between the 12 moulds.
- Place one large gulab jamun at the centre of each mould and top with rose petals and pistachios.
- Pour two cups of water in a deep tray, place your muffin tin on it.
- Bake it for 30 minutes at 150C.
- Switch off oven, slightly open the door and let the cheesecake come to room temperature.
- Cover with cling film and refrigerate for two hours.
- Serve them after two hours.