When it comes to the world of desserts, the fusion of two distinct culinary cultures can result in something truly extraordinary. Enter the Gulab Jamun Cheesecake, a delightful blend of traditional Indian flavors with the beloved American classic. In this blog post, we’ll introduce you to the tantalizing egg-less fusion dessert that combines the richness of creamy cheesecake with the aromatic sweetness of Gulab Jamun, all prepared effortlessly in an Instant Pot. Get ready to embark on a taste adventure that will leave your palate craving for more!
Gulab Jamun Cheesecake: The Ultimate Fusion Dessert in the Instant Pot!
If you’re on the hunt for the perfect fusion dessert to wow your family and friends, look no further than Gulab Jamun Cheesecake! This delightful fusion brings together the traditional flavors of soft, syrup-soaked Gulab Jamun and the creamy richness of a classic cheesecake. And the best part? It’s made in the Instant Pot, making it a foolproof, easy, and delicious dessert to serve for any occasion.
Why Make Cheesecake in the Instant Pot?
The Instant Pot is a game changer for cheesecake lovers. Much like baking in a water bath, the Instant Pot creates a steamy environment that ensures your cheesecake comes out smooth, crack-free, and incredibly soft. There’s no worrying about uneven baking or drying out—just creamy perfection every time.
The Magic of Gulab Jamun + Cheesecake
Gulab Jamun is a beloved Indian sweet made from milk solids, deep-fried until golden, and soaked in a fragrant sugar syrup. Now, imagine layering that deliciousness with the silky texture of a cheesecake. The syrupy sweetness of Gulab Jamun combined with the tangy cream cheese filling creates a flavor explosion with every bite!
This fusion dessert is perfect for Diwali, weddings, or any festive gathering. It’s the ultimate way to bring together the best of both worlds—rich, syrupy Gulab Jamun and creamy cheesecake.
Instant Pot Cheesecake: No Fuss, No Cracks
Making a cheesecake in the Instant Pot is easier than you think. Like a traditional oven-baked cheesecake, the Instant Pot method gives you a soft, crack-free result thanks to the gentle steam cooking. It’s basically like a water bath, but without the hassle! No need to worry about wrapping your springform pan in foil or checking the oven every few minutes.
Tips for the Perfect Gulab Jamun Cheesecake:
Use Store-Bought or Homemade Gulab Jamun: If you’re short on time, store-bought Gulab Jamun works perfectly in this recipe. Just slice the jamuns in half and layer them into the cheesecake mixture. If you’re feeling ambitious, making homemade Gulab Jamun adds an extra layer of love.
Creamy, Lump-Free Cheesecake Filling: For a super smooth cheesecake filling, use a food processor or blender to mix the cream cheese, sugar, sour cream, and vanilla. This ensures no lumps and gives your cheesecake a perfectly velvety texture.
Chill Overnight for Best Results: After cooking, let your cheesecake chill overnight in the fridge. This helps the flavors meld and gives the cheesecake time to set beautifully. Trust me, the overnight chill is key for that perfect slice!
A Showstopper Dessert for Any Occasion
This Gulab Jamun Cheesecake is the perfect fusion dessert to serve for any celebration. The bright colors, creamy layers, and indulgent sweetness make it a standout on any dessert table. Plus, the fact that it’s made in the Instant Pot makes it even easier to whip up without the stress of traditional baking.
So whether you’re planning your Diwali menu, hosting a holiday gathering, or simply craving something unique, this Gulab Jamun Cheesecake will be a hit. The Instant Pot takes care of all the hard work, leaving you with more time to enjoy the festivities.
Ready to impress your guests with this fusion dessert? Grab your Gulab Jamun, fire up your Instant Pot, and get ready to dive into the creamiest, most delicious cheesecake you’ve ever made!
10 gulab jams with syrup (store bought or homemade)
Instructions
In a food processor, add crackers and pulse for a couple seconds until you have a sand like texture. Mix in the melted butter, vanilla extract and press into your baking pan. Place this in the freezer for 10 mins, so the crust can be formed.
In a large bowl or food processor add the cream cheese and sugar and mix until smooth. Next add in the sour cream, rose water and cornstarch and continue to mix until you have a creamy, smooth, lump free mixture. Scrape the sides down of the bowl if needed.
Next, pour half of the filling into the baking pan. Slice gulab jamun in half and place on top of the filling. Next add the remaining cheesecake filling on top of the gulab jamun.
Place a paper towel on top of the baking pan (not touching the cheesecake) and then cover with foil.
Add one cup of water into the instant pot. Place your cheesecake on the trivet, (this is an accessory that comes with your IP.) Using the two handles of the trivet, lower your cheesecake into the instant pot.
Close the lid on the IP, make sure the vent is sealed. Press the “Pressure Cook or Manual” button and adjust the time to 28 mins. Turn OFF “keep warm”Once the 28 mins are done, start a timer for 15 mins and let it rest, DO NOT break the seal. After the 15 mins you can break the seal, not much steam will release because of the prior resting for 15 mins.
Remove cheesecake from the IP and let it come down to room temperature for about 10-15 mins. Place in the refrigerator for a minimum 4 hrs or best overnight. Enjoy!
To garnish, add a little bit of gulab jamun syrup to the top of the cheesecake and cover with crushed pistachios. I added some edible rose petals on the side of the cheesecake for an extra touch but not necessary.
Notes
Oven method:
Preheat oven to 325F and bake for 22-25 minutes or until the center is slightly firm. This temperature and bake time is for a 6-7 inch baking pan. Place a large baking pan filled with water inside the oven on the lowest rack. This is the water bath that helps to create steam and bake the cheesecake without any cracks.
Turn the oven off, crack the door, and let the cheesecake slowly cool for about 30 mins. Continue to cool the cheesecake on the counter until it reaches room temperature (about an hour).
Finally, chill the cheesecake in the fridge for at least 4 hours, or overnight if possible. Enjoy!
Prep Time:10
Cook Time:28
Category:Dessert
Keywords: Instant pot dessert, Instant pot cheesecake, eggless cheesecake, gulab jamun cheesecake, fusion dessert
Is there a way to Cook/Bake this cheesecake if you don’t have an IP? If so, any idea about temps/time?
Hi Aarti,
I just included a oven/bake method in the notes section 🙂
Hi, this gulab jamun cheesecake looks amazing and I’d love to make this for a tea party! May I please find out what sized pan you used in the Instapot? I just want to make sure the cheesecake doesn’t overflow in a smaller pan size. Thanks so much.
Hi Prema,
The spring form pan I used it linked in the blog post along with the instant pot and other things I used. If you can’t find the picture of these items on the top of the blog post you can also go on my shop page (also on my website) and purchase from there, it’s from amazon. It’s a 6inch pan. Hope that helps.
Hello
I am planning to make this cheesecake for my friends surprise birthday party. Will this be sufficient for 12 to 14 people. What adjustments should I make? Could you please guide me ?
Thanks in advance
Hi,
This cheesecake serves 6 people, it might be best to make 2 batches.
Hello,
Can I use already-whipped cream like Cool Whip and mix it with cream cheese and sour cream? Also, have you used salted or unsalted butter and powdered or granulated sugar?
Hi,
I’ve never made it with cool whip, and to be very honest I am not sure how it would work out because it is processed and cooking it may result into a watery mess. You can use salted or unsalted, it really doesn’t make a difference at all. I just prefer salted. Also use granulated sugar.
Can we use light cream cheese
Yes you can!!
Can I make this in a cupcake pan for individual serving? If so what would the temp. and time need to be? Or what would I look for?
Bake at 350F for 17-20 mins. Make sure the cheesecake is not giggly and is formed but not turning brown on top. You can insert a toothpick and check to see if the center is baked throughly.
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
12 replies on “Gulab Jamun Cheesecake”
Is there a way to Cook/Bake this cheesecake if you don’t have an IP? If so, any idea about temps/time?
Hi Aarti,
I just included a oven/bake method in the notes section 🙂
Hi, this gulab jamun cheesecake looks amazing and I’d love to make this for a tea party! May I please find out what sized pan you used in the Instapot? I just want to make sure the cheesecake doesn’t overflow in a smaller pan size. Thanks so much.
Hi Prema,
The spring form pan I used it linked in the blog post along with the instant pot and other things I used. If you can’t find the picture of these items on the top of the blog post you can also go on my shop page (also on my website) and purchase from there, it’s from amazon. It’s a 6inch pan. Hope that helps.
Hello
I am planning to make this cheesecake for my friends surprise birthday party. Will this be sufficient for 12 to 14 people. What adjustments should I make? Could you please guide me ?
Thanks in advance
Hi,
This cheesecake serves 6 people, it might be best to make 2 batches.
Hello,
Can I use already-whipped cream like Cool Whip and mix it with cream cheese and sour cream? Also, have you used salted or unsalted butter and powdered or granulated sugar?
Hi,
I’ve never made it with cool whip, and to be very honest I am not sure how it would work out because it is processed and cooking it may result into a watery mess. You can use salted or unsalted, it really doesn’t make a difference at all. I just prefer salted. Also use granulated sugar.
Can we use light cream cheese
Yes you can!!
Can I make this in a cupcake pan for individual serving? If so what would the temp. and time need to be? Or what would I look for?
Bake at 350F for 17-20 mins. Make sure the cheesecake is not giggly and is formed but not turning brown on top. You can insert a toothpick and check to see if the center is baked throughly.