

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