2019 KEEN YOUNG COOK FINALIST: KAPIL PATEL

Gulab Jamun Cheesecake

"I opted for a fusion cheesecake using the basic cheesecake concept but with an Indian twist. I was already aware of an Indian dessert which I loved called shrikhand which I used as the idea for my filling and paired it with another Indian dessert called gulab jamun which together made something magical. I have since made this recipe numerous times and it never fails to impress. "

Ingredients

  • Digestive biscuits

  • butter

  • Gulab jamun

  • double cream

  • almonds

  •  pistachios

  •  saffron

  • vanilla essence 

  • sugar

Method

  1. Place digestive biscuits in a bowl and break down into a crumb.

  2. combine with melted butter and place into a mould to form a base and then place in fridge to set.

  3. In a bowl whisk double cream until soft peaks and add sugar, almonds, pistachio, saffron and vanilla and continue whisking until stiff.

  4. Remove mould from fridge and place halved gulab jamun on top of biscuit base and top with cream mixture.

  5. Place remaining gulab jamun on top and place back in fridge for further cooling.

  6. Place finished cheesecake on plate and garnish as required.​​

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