Ingredients:

Method:

• For the cheesecake base, to a bowl add crushed digestive biscuits, powdered cardamom and melted butter and combine well together
• To a cocktail glass or a mini jars, add the base. Press them down and level it.
• Chill the base in refrigerator while we prepare the rest of the ingredients
• To a mixing bowl add room temperature cream cheese and icing sugar mix them well together using a hand mixer or electric mixer until well combined, smooth & creamy. Set it aside.
• To another mixing bowl add chilled heavy (fresh) cream, vanilla extract and whisk them till stiff peaks to make whipped cream
• Add the whipped cream to the cream cheese and fold it in batches.
• Do not mix or whisk.
• To the jar pipe a layer of cream cheese mix or just use a spoon to layer.
• Add gulab jamun to the second layer and cream cheese mix to the next.
• Garnish it with chopped roasted nuts and chill for 2-4 hours before serving.

Tips & Variations:

• The cream cheese mix can be used as cream cheese frosting for cakes and pancakes. Add another cup of icing sugar if you have an extremely sweet tooth.
• Layer carrot/beetroot halwa or both to make it a halwa cheese cake.
• Feel free to ass saffron soaked in a spoon of warm milk (chilled) to the whipped cream for more flavour, colour & richness.
• This can be made in a spring form pan as well. If made in cake it allows it to chill overnight in the refrigerator before serving.