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Peek a Boo “Baked Gulab Jamun cheese cake”:
Peek a Boo “Baked Gulab Jamun cheese cake”:

Before you jump to Peek a Boo “Baked Gulab Jamun cheese cake”: recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money In The Kitchen.

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We hope you got insight from reading it, now let’s go back to peek a boo “baked gulab jamun cheese cake”: recipe. You can have peek a boo “baked gulab jamun cheese cake”: using 17 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Peek a Boo “Baked Gulab Jamun cheese cake”::
  1. You need For the first layer (Crust):
  2. Prepare 1 1/2-2 cup Choice of any crackers biscuits (powdered)
  3. Use 5-6 table spoons-Sugar
  4. You need 1/3 cup Melted butter
  5. Provide Gulab Jamuns – Dried (sugar syrup removed)
  6. Get For the second layer (Filling):
  7. Use 3 tubs (238 grams) or 250 grams)-Cream cheese
  8. Provide 1 1/2 cup Sugar
  9. Use 4 Eggs (separated)
  10. You need 1 tbsp Lemon juice
  11. Provide 1 tsp Vanilla extract
  12. Use For the 3rd Layer (Glaze):
  13. You need 1 1/4 cup Milk
  14. Provide 1 tsp Veg gelatin
  15. Get 4 tsp Badam milk
  16. Use 1 tsp Custard powder (vanilla flavour)
  17. Provide 10-15 Saffron strands
Steps to make Peek a Boo “Baked Gulab Jamun cheese cake”::
  1. For the first layer (Crust): -Pre heat oven at 165 °C. - Combine all the ingredients from biscuits powder, sugar and melted butter. It becomes like a wet crumb.
  2. Take a 9 to 10” spring -form baking dish, press this crumb at the base by using any one of your measuring cups. - Crumb should be slightly above the base at the edges. - Before heading towards the second layer, arrange all the Gulab Jamuns according to your wish.
  3. For the second layer (Filling):- - Mix together Cream cheese, sugar, 4 egg yolks, lemon juice and vanilla.
  4. In another bowl, beat 4 egg whites until frothy and little stiff as well as creamy. - -Fold egg white with cream cheese and bake for 45 minutes to 1 hour or until done, in a preheated oven at 165°C.
  5. When it is done, you will find a raised dome like a structure and 2 to 3 slits at the centre. After switching off the oven, leave the cake inside the oven at least for an hour with the oven door closed. - After an hour, remove it and chill in the refrigerator by enclosing it in cling wrap, if you are not adding the 3rd layer immediately or proceed for a third layer.
  6. For the 3rd Layer (Glaze):- - Dissolve gelatine in ¼ cup of milk. - Dissolve custard powder, Badam milk powder and add saffron to one cup of milk and start heating. - When it is hot, add in gelatine added milk and boil for 2 minutes.
  7. Pour the mixture over the ready cooled cake. When it is set and becomes cool, cover the cling wrap and keep it a refrigerator to cool.
  8. It needs at least an overnight or 8 hours of cooling. I kept it for 20 hours. It tasted as I was expecting and loved the outcome and it surely made my special day a memorable one.

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