Method

Crust: Crush digestive biscuits to fine crumbs. Mix with melted butter and 1 tbsp sugar. Press firmly into the base of a 9-inch springform tin. Refrigerate 30 minutes. Preheat oven to 160°C. Drain gulab jamuns from syrup (reserve 4 tbsp syrup). Pat dry.
About 15 min
Tip: Press the biscuit base firmly and evenly — use a flat-bottomed glass. An uneven base makes the cheesecake lean.
Make filling: Beat cream cheese until smooth and fluffy. Add yoghurt and sugar — beat until combined. Add eggs one at a time, mixing on low speed (do not overbeat after eggs — overmixing incorporates air that causes cracks). Add cardamom, rose water, and saffron milk. Mix briefly. Pour half the filling onto the biscuit base. Press 6 gulab jamuns into the filling. Pour remaining filling over.
About 15 min
Tip: Mix on low speed after adding eggs — high speed creates air bubbles that crack the cheesecake surface during baking.
Bake in a water bath (place springform tin in a larger roasting pan filled with hot water to 2cm depth) at 160°C for 55–65 minutes until the edges are set but the centre still wobbles. Turn off oven, leave the door ajar, and cool in the oven for 1 hour. Refrigerate at least 6 hours. Serve decorated with remaining gulab jamuns on top, drizzled with gulab jamun syrup and rose petals.
About 1 hr 10 min
Tip: The water bath prevents the surface from cracking and ensures even, gentle baking. A cracked cheesecake is still delicious — but this prevents it.

Nutrition per serving (estimate)

Contains: gluten, dairy, eggs