No bake Gulab Jamun Cheesecake…my 100th post!

I got introduced to blogging back in 2007 when we were posted in Moscow and the long winter months and less social interaction due to the language barrier kind of coaxed me into it but I drew immense satisfaction and solace from it. Unfortunately I succumbed to the pressures of a second pregnancy, hormones and motherhood within four months of my blogging. The raging hormones made me detest the sight and smell of food and strangely the blog too!! I could hardly look at the food pictures.

By the time I was again ready to blog after the endless sleepless diaper changing nights, formulas and baby food, feeding and weaning it was 2010 and we were back in India,posted in Goa. My social life was at its peak with two growing hyperactive kids, a huge friend circle, parties.I was back to cooking and feeding an army again.

The sad, forlorn, neglected state of my blog beckoned me to re start my blogging. It was difficult with kids and the active social life to cope with cooking, clicking food pics, drafting and posting. The Procrastination bug did bit me as priorities had changed. I just lagged behind and with a heavy heart had to quit what I loved doing the most.

Last September 2015 with lot of encouragement from friends and wellwishers I plunged back into the world of food with a promise of continuing whatever comes my way. And here I am writing my 100 th post today, a sort of milestone for me, a proud and emotional moment too. My blog has long crossed the threshold of 4 months, the period of time most new bloggers quit blogging.

Blogging has connected me with incredibly talented people from around the world whom I would not have met if I wasn’t into this hobby. Creating and developing recipes, blogging about it, learning the tricks of food photography….in short, the joys of love made tangible on a plate.Basically combining my love for cooking and talking and that’s food blogging.

To celebrate this milestone I am posting my signature dish a Gulab Jamun Cheesecake on my blog today. After lots of trials and errors I finally mastered the eggless, no bake Cheesecake recipe and have been playing around with different ingredients and flavours to give it a new look and name every time.If you are preparing this to serve for a party it’s better to make it a day prior for better results.

No bake Gulab Jamun Cheesecake...my 100th post!

Print Recipe

 A no bake, eggless, sinful Gulab Jamun Cheesecake.

• Coursedessert
• Cuisineglobal

Servings	Prep Time
8 portion	15 minutes

Passive Time

900 minutes

Servings Prep Time 8 portion 15 minutes

Passive Time 900 minutes

No bake Gulab Jamun Cheesecake...my 100th post! Print Recipe  A no bake, eggless, sinful Gulab Jamun Cheesecake. Coursedessert Cuisineglobal Servings Prep Time 8 portion 15 minutes Passive Time 900 minutes Servings Prep Time 8 portion 15 minutes Passive Time 900 minutes

Ingredients

• 2 - 2 1/2 Cups marie biscuit Digestive or crumbs(according to the thickness of the base you want)
• 1/2 Cup butter Melted
• 2 tbsps Gelatin
• 1/2 cup water Hot
• 400 gms cream cheese
• 340 gms cream heavy whipping (with added sugar)
• 1/3 Cup sugar , powdered( If your whipping cream is sweet)
• 1 tsp Kesar Milk Masala saffron milk or 1/2 tsp strands soaked in 2 tbsp
• 1/2 tsp Cardamom Elaichi or powder
• 1 tsp rose water or Gulab Jal
• 1/4 tsp saffron kesar or strands
• 1 tbsp pistachios sliced
• cardamom A sprinkling of powder

Servings: portion

Instructions

1. Mix the melted butter with the biscuit crumbs until the mixture comes together.
2. Press into the bottom of a 10 inch springform tin with your fingers or the back of a glass.Refrigerate For 15 minutes.
3. Meanwhile mix the gelatine with the hot water till mixed properly and keep aside.
4. Beat the whipping cream till standing peaks with a hand mixer.Make sure the bowl and blades are chilled for 1/2 an hour before beating .This helps the cream to stand in stiff peaks easily.
5. Add the cream cheese, Gelatin and sugar to the stiffly beaten cream and mix with the beater in low speed till just mixed.Add more sugar according to your taste if your cream doesn't have sugar in it.Remember that the gulab jamun in it will also impart some sweetness.
6. Add the Kesar masala or the saffron milk, cardamom powder,rose water to it and mix with a spatula slowly.
7. Now take out the biscuit base from the fridge and layer it with 1/3rd of the cream cheese mix.
8. Now layer the gulab jamuns placing them with a little gap from each other and finally pour the rest of the cream cheese mix on the gulab jamun layer.
9. Smoothen out the mix neatly and sprinkle the pistachios, cardamom powder and the saffron strands on the top.
10. 
11. Cover with a cling film making sure it doesn't touch the mix.Refrigerate for nearly a day for better results and neat pieces of cheesecake.
12. Unmould after nearly 15-16 hours cut in triangles and serve.

Recipe Notes

• Notes:
• For making biscuit crumbs,crush the biscuits sealed in a zip lock with a rolling pin or grind them in a mixer.
• Make sure the blades of the hand mixer and the bowl in which the cream has to be whipped and the cream are chilled for the cream to stand in peaks.
• My personal experience says Agar Agar doesn't mirror 100 percent Gelatin but for vegetarians this is a good option. Agar agar tends to solidify very fast in normal temperature unlike Gelatin. It is advisable to mix it with hot water just before adding it to the cream cheese mix. If it solidifies then put the bowl agar agar mix on a pan of simmering water and stir it will liquidify again.For knowing more about Agar Agar read here.
• If you let the cheesecake set for nearly a day the sliced pieces are neat and presentable .

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