Equipment
Ingredients
Cardamom Biscuit Crust
- 250 g digestive biscuits
- 100 g unsalted butter, melted and slightly cooled
- 2 g cardamom powder
Saffron Cream Cheese Filling
- 600 g full-fat cream cheese, block style, strictly at room temperature
- 400 g sweetened condensed milk, room temperature
- 200 ml heavy cream, room temperature
- 30 g cornstarch
- ½ g saffron strands, crushed slightly
- 30 ml whole milk, warm
- 10 ml rose water
- 5 g cardamom powder
The Core & Garnish
- 16 gulab jamun, drained of syrup
- 30 g pistachios, finely chopped
- 2 g dried edible rose petals
Nutrition (per serving)
Method
Preheat the oven to 160°C/320°F. Line the bottom of a 23cm springform pan with parchment paper. Wrap the outside of the pan tightly with three layers of heavy-duty aluminum foil to ensure no water can seep in during the water bath phase.
Place the saffron strands into the warm milk. Stir briefly and set aside to steep while you prepare the crust and batter. This allows the saffron to release its vibrant color and flavor.
In a food processor, pulse the digestive biscuits and 2g of cardamom powder until they form fine crumbs. Pour in the melted butter and pulse until the mixture resembles wet sand.
Transfer the crumb mixture to the prepared springform pan. Press the crumbs firmly and evenly into the bottom of the pan using the back of a spoon or a flat-bottomed glass. Bake for 10 minutes at 160°C/320°F, then remove and let cool slightly.
Thoroughly drain the gulab jamuns from their soaking syrup. Gently squeeze each one to remove excess syrup, being careful not to break them. Cut them in half horizontally and set aside.
In a large mixing bowl, beat the room temperature cream cheese on medium-low speed until completely smooth and creamy, scraping down the sides of the bowl as needed to prevent lumps.
Add the sweetened condensed milk, heavy cream, cornstarch, the steeped saffron milk mixture, rose water, and 5g of cardamom powder to the cream cheese. Mix on low speed until just combined and uniformly smooth.
Pour exactly half of the cheesecake batter over the cooled crust. Arrange the halved gulab jamuns evenly over the batter, cut-side down, gently pressing them into the cream cheese mixture. Carefully pour the remaining batter over the top, smoothing the surface with a spatula so the gulab jamuns are fully enclosed.
Place the foil-wrapped springform pan into the large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Carefully transfer to the oven and bake at 150°C/300°F for 60 to 70 minutes.
Once baked, turn off the oven completely. Prop the oven door open slightly with a wooden spoon and leave the cheesecake inside the water bath to cool gradually for 1 hour. This gentle cooling process prevents the surface from cracking.
Remove the cheesecake from the oven and the water bath. Discard the foil and let the cheesecake cool to room temperature on a wire rack. Once at room temperature, cover loosely and refrigerate overnight to fully set.
Before serving, carefully run a warm, thin knife around the edge of the pan to release the cheesecake. Unclasp the springform ring. Garnish the top with finely chopped pistachios and dried edible rose petals.
Chef's Notes
- Always use block-style cream cheese rather than spreadable tub cream cheese. Tub varieties contain higher water content and stabilizers that will compromise the structural integrity of a baked cheesecake.
- Ensuring all cold ingredients, especially the cream cheese, are completely at room temperature is the single most important step for a lump-free batter.
- To achieve clean slices, dip a sharp chef's knife into a pitcher of hot water, wipe it entirely dry with a towel, and make a single decisive downward slice. Repeat this cleaning and warming process for every slice.
- Because this recipe utilizes condensed milk instead of standard granulated sugar and eggs, the cornstarch is vital. It binds the moisture and helps the eggless batter set properly in the oven.
Storage
Refrigerator: 5 days — Keep in an airtight container to prevent absorbing refrigerator odors. The crust will soften slightly over time.
Freezer: 1 month — Wrap tightly in plastic wrap and aluminum foil. Freeze without the fresh pistachio or rose petal garnishes. Thaw overnight in the refrigerator before serving.
