Today’s recipe is inspired by the concept of west meeting east!!
The latest cool concept in culinary world is Fusion food and I love it in true sense because this trend has brought innovation idea at its best. You have already seen most of my recipes are always fusion whether it is savoury or sweet recipes . For fusion food , one need to explores different cuisines of the world and combines them into a single eating experience. The popular dessert brands are bringing fusion dishes where Indian sweets are mixed with western cookies or cakes . It’s becoming more popular India with western food chains growing their markets .
Cheesecakes are classic but elegant desserts. There are ample choices in flavours . Specifically the egg less and no bake cheesecake version I always prefer to make. You don’t need to turn on your oven for this cheese cake . No bake cheesecakes are more like curd desserts , they are usually made by blending all the ingredients in room temperature and spread in a biscuits crust . In order to be set , you need to refrigerate it .
When you bite a piece of cheesecake with hidden small pieces of gulab jamun that are placed in between the cheese and biscuit part, it’s like heavenly. Nothing can get better taste when cheesecake with light creamy silky texture bursting with delicate flavour and sweetness of Gulab jamun together .
Ingredients:
6-8 pieces Gulab jamun , cut into half
10 digestive biscuits , crush it to a powder
3 tablespoons butter , melted
1 1/2 cups Hung curd / Greek yogurt
1 1/2 cups grated paneer ( cottage cheese )
3 tablespoons icing sugar
3 tablespoons soft cheese /cream cheese or you can use Amul cheese spread
Chopped pistachios for decoration
Method :
Add melted butter to the crushed biscuits and mix it well. Spray the springform baking pan with cooking oil and line it with biscuits mixture. Spread evenly and press gently . Place it in refrigerator to set . It will take 20-25 minutes.
Take a blender and add grated paneer, hung curd, soft cheese, icing sugar together and blend it till you get creamy texture.
Take out the pan from refrigerator and place the gulab jamuns then pour the cream mixture over it . Spread it evenly with the help of spatula. Place it again in refrigerator till it set. It takes nearly for 5-6 hours or you can keep overnight .
Take out the pan from refrigerator loosen the edges with a knife and open the springform pan. Sprinkle pistachios powder on top of it .
You can decorate it with dried rose petals or you can place gulab jamuns on top of it .
Note : Don’t keep this cake out of refrigerator for a long time , otherwise it will melt , because there is no gelatin or agar agar used in this cake .