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
-
Place digestive biscuits in a bowl and break down into a crumb.
-
combine with melted butter and place into a mould to form a base and then place in fridge to set.
-
In a bowl whisk double cream until soft peaks and add sugar, almonds, pistachio, saffron and vanilla and continue whisking until stiff.
-
Remove mould from fridge and place halved gulab jamun on top of biscuit base and top with cream mixture.
-
Place remaining gulab jamun on top and place back in fridge for further cooling.
-
Place finished cheesecake on plate and garnish as required.