Jamba (Jaman) Cheesecake

Jamba (Jaman) Cheesecake

Well, have you ever have a craving for Gulab jambu (Jaman) and Cheesecake at the same time? Well, this one is for you – slightly spiced cheesecake with cardamom and saffron with soft sweet moist jambu, 🙂 

Jambu Cheesecake

This is a totally no bake recipe and vegetarian….even made with veggie gelatine ( which you can get by Dr Oetker at any supermarket like Tescos or Sainsburys). The gelatine actually gives it a better texture, without altering the taste. 

Jambu Cheesecake

Now I’m not gonna lie, I did try a small bit ( did also make a vegan version for myself too using tofu instead cream cheese and yogurt!) This is probably my best fusion creation yet…It was one of those sitting there at the lovely Memsaab lunch buffet where my son was having a bowl of Jambu and hubster was having cheesecake, and thought what if the Jambu was in the cheesecake….and presto like magic here it is and works amazingly well.

Jambu Cheesecake

Ingredients
300g Digestive Biscuits
150g Butter
100ml Double Cream
70ml Greek Yogurt
200g Icing Sugar
400g Cream Cheese
3 Tsp Ground Cardamom
2 Pinch Saffron
1 Sachet Veggie Jelly
150ml Hot Water
Small Jambu Balls
2 Tbsp Ground Pistachio

 

Instructions

Jambu Cheesecake

Blitz the biscuits into biscuit crumbs. 

Jambu Cheesecake

Melt the butter and pour into the biscuit crumbs. 

Jambu Cheesecake

Mix well and then press into a loose bottom cake tin, then allow to chill for about 10 minutes in the fridge. 

Jambu Cheesecake

Meanwhile dissolve some veggie jelly in hot water and  in a mixing bowl add the double cream and start to whisk on medium speed until it thickens up little, then add the yogurt, icing sugar, cream cheese, cardamom, saffron and jelly.

Jambu Cheesecake

Whisk this up until everything is mixed. 

Jambu Cheesecake

Spoon in 4-5 spoons of the cream mixture and spread over the bottom of the biscuit base. 

Jambu Cheesecake

Add small Jambu balls, then add more cream and repeat a few times. 

Jambu Cheesecake

Ensure the last layer covers all the jambs balls.

Jambu Cheesecake

Add more jambu balls to the top and some ground pistachios over the top for decoration, then chill for 4 hours or overnight before serving. 

Jambu (Jaman) Cheesecake
Serves 16
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
  1. 300g Digestive Biscuits
  2. 150g Butter
  3. 100ml Double Cream
  4. 70ml Greek Yogurt
  5. 200g Icing Sugar
  6. 400g Cream Cheese
  7. 3 Tsp Ground Cardamom
  8. 2 Pinch Saffron
  9. 1 Sachet Veggie Jelly
  10. 150ml Hot Water
  11. Small Jambu Balls
  12. 2 Tbsp Ground Pistachio
Instructions
  1. Blitz the biscuits into biscuit crumbs.
  2. Melt the butter and pour into the biscuit crumbs.
  3. Mix well and then press into a loose bottom cake tin, then allow to chill for about 10 minutes in the fridge.
  4. Meanwhile dissolve some veggie jelly in hot water and in a mixing bowl add the double cream and start to whisk on medium speed until it thickens up little, then add the yogurt, icing sugar, cream cheese, cardamom, saffron and jelly.
  5. Whisk this up until everything is mixed.
  6. Spoon in 4-5 spoons of the cream mixture and spread over the bottom of the biscuit base.
  7. Add small Jambu balls, then add more cream and repeat a few times.
  8. Ensure the last layer covers all the jambs balls.
  9. Add more jambu balls to the top and some ground pistachios over the top for decoration, then chill for 4 hours or overnight before serving.
Tejal's Kitchen http://www.tejalskitchen.com/
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