Ingredients
Scale
Crust
- 3 Packets of Parle-g biscuits (2 oz packets)
- 1/3 cup melted butter
- 2 tsp vanilla extract
Cheesecake Filling
- 2 – 8oz cream cheese
- 1 tbsp heavy whipping cream or milk
- 1/2 cup + 2 tbsp sugar
- 3 tsp corn starch
- 1/4 cup sour cream
- 2 tsp rose water
- 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 350F and bake for 22-25 minutes or until the center of the cheesecake jiggles slightly when the baking dish is gently moved. This temperature and bake time is for a 6-7 inch baking pan.
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