- 250 gmD'lecta Cream Cheese
- 65 gmCastor Sugar
- 10 gmEgg replacer Concentrate
- 20 gmCorn Flour
- 45 gmWhite Chocolate
- 25 gm Milk
- 50 gmD'lecta Dairy Cream
- 2 drops Kewra Essence
- 50 gmsDigestive Biscuit
- 30 gmsUnsalted Butter
- 5 pcsGulab Jamun
Crush the biscuit and mix in Melted butter.
Spread this mix at the base of the ring.
Then cut gulab jamun into half and layer that over the biscuit base.
Bring the Cream Cheese to room temperature.
In mixing bowl add Cream cheese and castor sugar. Mix at slow speed. Scrape as required. This could take about 3/4 minutes.
Add egg replacer concentrate and corn flour and mix.
Heat Milk and white chocolate, make a smooth paste.
Add chocolate paste in sugar & Cheese Mix.
Mix well at slow speed till all ingredients are uniformly mixed well.
Add Dairy Cream and Mix. Add Kewra essence and mix.
Mix at slow speed for about 1 to 2 Minutes.
Pour this mix over the gulab jamun.
Place the cheesecake pan on a larger baking pan filled with water. Place in the oven.
Bake at 150 degree C.
Continue to bake for about 1 hour or until firm and only the center of the cheesecake looks a little wet and wobbly.
Remove from oven and carefully let cheesecake cool for about an hour.
If required run a sharp knife around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).