Blueberry cheesecake meets soft gulab jamuns and a biscuit crumble to form the ultimate fusion dessert. It’s a no-bake dessert that blends diverse but complementary flavours to create a sweet dish that will be gone as soon as it hits the table. Serve it as a snack during hi-tea or as an after-dinner treat.
Grease a 20-cm or 9-inch springform cake tin with butter. Drain the gulab jamun, reserving 1 tablespoon of the syrup for the cream cheese filling, and set aside. Also, add the biscuits to a food processor and blend to form fine crumbs.
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Make the crumble base
Add butter to the saucepan and place it on medium heat. Once it melts, add the biscuit crumbs and stir for a minute, till it combines. Transfer the crumble mix to the greased cake tin. With the back of a tablespoon, press the base, ensuring it spreads evenly. Place in the freezer for 10 minutes to set.
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Whisk the cream
In a large bowl, add the double cream and whisk until it forms stiff peaks. Ensure you don’t over-whisk. Set aside.
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Make the cheesecake filling
In another bowl, beat the cream cheese. Then, sift in the icing sugar, and fold in 1 cup of blueberries. Also, cut 4-5 gulab jamuns into 1-cm pieces and add to the mix, along with gulab jamun syrup. Mix it all well. Now, fold the whisked cream into the cream cheese mixture. Ensure everything is well combined.
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Add the cheesecake filling and freeze
Spread the cheesecake filling on top of the biscuit base (in the cake tin). Use a palette knife or spatula to level the surface. Refrigerate for 3-4 hours, or until the cake sets.
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Make the blueberry sauce
After the cheesecake is frozen and ready to be topped, make the sauce. Add 1½ cups of blueberries, granulated sugar, and lemon juice to a saucepan. Now, simmer this mix over medium heat, stirring often, until the blueberries break down and the sauce is syrupy.
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Thicken the sauce for topping
In a small bowl, add water and cornstarch and whisk them together. Stir the whisked mixture into the pan along with the remaining blueberries. Constantly stir, for about 2 minutes, or till the sauce thickens. Remove from heat and let it cool to room temperature.
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Assemble the cheesecake
Cut the remaining gulab jamuns in half. Now, take out the cheesecake from the freezer. Pour the blueberry sauce on top. Now arrange the halved gulab jamuns around the cheesecake and place one on top. Serve immediately.