Jalebi Cheesecake. To make this jalebi cheesecake, you follow the same procedure that you do for a regular cheesecake. First make the base out of butter and biscuit crumbs. Chhena jalebi or Chhena jilapi is a sweet dish originally from coastal Odisha in eastern India, a state known for desserts made of chhena.

Jalebi is one of the most popular desserts from Indian subcontinent. Similar to Gulab jamun, jalebi too makes its appearance during. Jalebi is a traditional and popular North Indian sweet that is prepared during festivals. You can cook Jalebi Cheesecake using 17 ingredients and 14 steps. Here is how you cook that.

Ingredients of Jalebi Cheesecake

You need of For the base.
You need 10-12 of digestive biscuits.
It's 2 tbsp of butter.
Prepare of For the Cream mixture.
It's 400 gms of condensed milk.
Prepare 200 ml of cream.
You need 1/4 cup of hung curd.
You need 11/2 tbsp of vegetarian gelatine dissolved in 1/4 cup of warm water.
Prepare 8-10 of jalebis.
You need of For the Saffron infused glaze.
Prepare 20-25 of of saffron strands soaked in 1/4 cup of water.
You need 2 tbsp of cornflour.
You need 2 tbsp of sugar.
You need of For serving.
It's 2 tbsp of finely chopped pistachios.
You need 3-4 of Jalebis for garnishing.
You need sprig of Mint.

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Jalebi Cheesecake instructions

First prepare the base mixture by grinding the biscuits in a mixer grinder or you can crush them in a ziplock.
Mix this with butter very nicely and spread this mixture in the base of a loose bottom cake tin, by pressing it nicely with the back of a katori or a big spoon, so that it sticks to the base properly.
Now place this tin in the refrigerator for half an hour to set.
In the meantime prepare the cream mixture, in a mixing bowl combine together condensed milk, cream and hung curd, blend them well with a wire whisk, until becomes smooth and fluffy.
Now heat the dissolved gelatine in the microwave fir 40 seconds, mix it nicely so that there are no lumps remain.
Now add this gelatine to the cream mixture and mix them well with a wire whisk.
Now take out the tin from the refrigerator and pour this mixture on top of the base, spread it evenly, now put the jalebis, put them vertically so that when you cut the slice the jalebis can be seen, again place this tin back in the refrigerator for 3 - 4 hours to set.
In the meantime prepare the saffron infused glaze, in a pan combine together cornflour, sugar and saffron water, mix them well so that there are no lumps remain.
Now place this pan on the gas and cook on low heat, stirring continuously, so that it doesn't stick to the bottom and no lumps are form.
Cook it, until becomes thick and translucent, it will take approximately 10 minutes to cook, then switch off the gas and let it cool down a little, it should be warm.
After 3 - 4 hours take out the set mixture from the refrigerator, pour the glaze mixture on top of the set cheesecake, spread it evenly, at the time of pouring the glaze should be warm.
Now again place this tin in the refrigerator for 2 hours to set.
After two hours take out the tin from the refrigerator, unlock the tin and place the ready cheesecake in a plate.
Arrange some jalebis on top, garnish with chopped pistachios all over on top and mint sprig, cut into desired shape and size, serve chilled, enjoy.

Jalebis can best be described as funnel cakes. Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was served for the breakfast treat like pancakes. Jalebi Recipe, step by step jalebi recipe with pictures, homemade instant jalebi without yeast, How to make Great cheesecake recipe for beginners, amazing mango flavored cheesecake every time!