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June 23, 2016

Gulab Jamun Cheesecake (No Bake) & An Announcement!

A brief silence here on the blog… really doesn’t mean I haven’t been cooking or baking! I’ve been working on recipes that don’t always make it to the blog and unless you follow me on Twitter, Facebook, Instagram or Snapchat (yes, don’t ask, I seem to really like it so far; look up ‘tothettarika’). This No-bake Gulab Jamun Cheesecake, that’s made with agar-agar instead of gelatin, is a recipe I shot for The Quint and one such recipe that didn’t make it to the recipe collection here. But that’s about to change, because I’ve decided to be a bit more regular with updating the blog with recipes that I create elsewhere too.

Kashmiri Ristey

A bit of an update before we dive into this awesome recipe – I’m super excited to be contributing two dishes to JW Marriott Mumbai Sahar’s ‘Monsoon Memoirs’ promotion. This is a specially curated menu where a bunch of us bloggers have contributed our favourite and most nostalgic recipes that remind us of the monsoon. Ekta and Joash from Choux Pastry Love, Shirin from Foodchants, Disha from A Perfect Fusion and Karishma from Hungry Forever came up with some amazing food too! We got together last weekend at the hotel and cooked up our monsoon favourites and now you can taste them too – from 24th June to 30th June. I loved that each of us contributed something so diverse for this menu- comfort food at its best.

Mango & Kaffir Lime Tart

Kashmiri Ristey, a yogurt-based meatball curry and Mango Kaffir Lime Tarts are the two things I’ve come up with. What do they have to do with the monsoon? They date back to my first monsoon in Mumbai, right after I’d spent the summer in Kashmir. The recipe for Ristey travelled back with us, but is one that was perfected by my Massi. Warm, thick and delicately spiced – you could eat this with rice or flaky paratha! When we made our way back to rain-soaked Mumbai, the season for Alphonso mangoes was over, but Mom would buy any variety she could get her hands on to feed this mango-crazy kid! So this tart filled with a Mango & Kaffir Lime Curd is a modern twist, a nod to my memory of devouring mangoes towards the end of their season. I really hope you will drop by to say hi and try this menu!

Now back to the Gulab Jamun Cheesecake – hung yogurt is a great option instead of mascarpone or cream cheese, and also helps balance out the sweetness of the Gulab Jamun. There’s no need to squeeze the syrup out of the Gulab Jamuns here. Agar Agar or Chinagrass is sold in almost every grocery store in India, just be sure to buy the non-flavoured one and since it’s usually in long strands, use a scissor to chop it into shorter ones before soaking in water. You can watch the video below AND click on this link for details of the recipe, measurements, etc. This will make one 6-inch pan worth of cheesecake.

14 Comments on “Gulab Jamun Cheesecake (No Bake) & An Announcement!

Chatorii Ladki
June 23, 2016 at 8:58 am

Loved Gulab Jamun Cheese cake !! I am not able to find you on snapchat – is it TOTHTTARIKA

Reply
Tarika Singh
June 24, 2016 at 3:20 am

Oops, just corrected it in the post, it’s ‘tothettarika’. Thank you, you should try it 🙂

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Chatorii Ladki
June 24, 2016 at 6:59 am

Thanks !! Will Try soon 🙂 loved you substitution of Agar-Agar over Gelatin

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Tarika Singh
June 24, 2016 at 9:24 am

Thank you!! 🙂

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Ankita Singh
October 4, 2016 at 6:06 am

hey.. i m nt able to find unflavoured china grass where i live… can i use vanilla flavoured instead?will it affect the outcome?

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Tarika Singh
October 4, 2016 at 7:07 am

Hi Ankita, it could leave a slight flavour. The reason I’ve used unflavoured China grass is so that I can control the outcome of flavours.

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Ankita Singh
October 12, 2016 at 6:08 pm

Finally got my hands on the unflavoured agar agar ! Will surely try this recipe this diwali n ll tell u how it turned out!✌🏼️ Hope the cheesecake sets properly!🙈

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Tarika Singh
October 15, 2016 at 11:27 am

Yay 🙂

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Sarala
October 17, 2016 at 7:59 am

Hey Tarika! This sounds so East meets West that I just have to try it try it this Diwali. A small doubt though, can I double it for a 12 inch springform?

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Tarika Singh
October 17, 2016 at 8:19 am

Hi Sarala! I’ve usually doubled this with a 10-inch pan, 12-inch might be too large. Have fun baking 🙂

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Nilisha Agarwal
February 16, 2017 at 4:55 am

Mam can I use agar agar powder …If yes den in what qty ??

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Tarika Singh
February 16, 2017 at 2:46 pm

Hi Nilisha, yes you can use agar powder, same quantity as mentioned in the ingredient list

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Sonali
May 20, 2018 at 12:57 am

Hi,
Can I replace the hung curd with cream cheese? If yes do I still have to add paneer or just cream cheese is enough?

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Tarika Singh
August 27, 2018 at 4:48 pm

Hi Sonali, there is no paneer mentioned in the recipe. I haven’t tried this recipe with cream cheese, if you do, let me know how it goes!

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