Jalebi Cheesecake
A Ginger cookie makes a wonderful base for my creamy cheesecake - its enhanced with Jalebi and then steam cooked in my Instant pot. When cooled its drizzled with jam and topped with more Jalebis, nuts and edible silver sheets.
Ingredients
| Crushed ginger cookies | 1 Cup (16 tbs) | |
| Melted butter | 1/4 Cup (4 tbs) | |
| Softened cream cheese | 450 Gram | |
| Sour cream | 3/4 Cup (12 tbs) | |
| Sugar | 3/4 Cup (12 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Heavy whipping cream | 150 Milliliter | |
| Vanilla paste | 1 Teaspoon | |
| Eggs | 2 | |
| Jalebis | 1 1/2 Cup (24 tbs) | |
| Jam | 3/4 Cup (12 tbs) | |
| Pistachios | To Taste | |
| Edible silver leaf | To Taste |
Directions
MAKING:
1. Crush the ginger cookies and add in the melted butter and pack it into a 18 cms lined removable tin
2. Chill for 10 - 15 mins
3. Prepare the batter by whipping the cream cheese, sour cream, sugar, flour, cream, vanilla and eggs
4. Fold in some of the jalebis into the batter and pour it into the tin
Top with a few more jalebis
5. Bake in the instant pot for 30 mins and at least 45 mins if using a traditional oven
6. Once the cook time is over, cool and then chill in the fridge overnight
SERVING:
7. When ready, add a layer of jam and add a layer of Jalebis
8. Top with more jam and you can garnish with pistachios and edible silver leaf
Recipe Summary
