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The ingredients needed to cook Peek a Boo “Baked Gulab Jamun cheese cake”::
- You need For the first layer (Crust):
- Use 1 1/2-2 cup Choice of any crackers biscuits (powdered)
- Prepare 5-6 table spoons-Sugar
- Get 1/3 cup Melted butter
- Take Gulab Jamuns – Dried (sugar syrup removed)
- Use For the second layer (Filling):
- Use 3 tubs (238 grams) or 250 grams)-Cream cheese
- Take 1 1/2 cup Sugar
- Use 4 Eggs (separated)
- You need 1 tbsp Lemon juice
- Prepare 1 tsp Vanilla extract
- Prepare For the 3rd Layer (Glaze):
- Use 1 1/4 cup Milk
- Provide 1 tsp Veg gelatin
- Prepare 4 tsp Badam milk
- Provide 1 tsp Custard powder (vanilla flavour)
- Get 10-15 Saffron strands
Steps to make Peek a Boo “Baked Gulab Jamun cheese cake”::
- 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.
- 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.
- For the second layer (Filling):- - Mix together Cream cheese, sugar, 4 egg yolks, lemon juice and vanilla.
- 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.
- 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.
- 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.
- 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.
- 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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