Easy Recipe: Perfect Peek a Boo “Baked Gulab Jamun cheese cake”:

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The ingredients needed to cook Peek a Boo “Baked Gulab Jamun cheese cake”::

1. Get of For the first layer (Crust):.
2. Get 1 1/2-2 cup of Choice of any crackers biscuits (powdered).
3. Take 5-6 of table spoons-Sugar.
4. Get 1/3 cup of Melted butter.
5. Provide of Gulab Jamuns – Dried (sugar syrup removed).
6. Prepare of For the second layer (Filling):.
7. Get 3 tubs (238 grams) of or 250 grams)-Cream cheese.
8. Get 1 1/2 cup of Sugar.
9. Take 4 of Eggs (separated).
10. You need 1 tbsp of Lemon juice.
11. Use 1 tsp of Vanilla extract.
12. Provide of For the 3rd Layer (Glaze):.
13. Use 1 1/4 cup of Milk.
14. You need 1 tsp of Veg gelatin.
15. Take 4 tsp of Badam milk.
16. Use 1 tsp of Custard powder (vanilla flavour).
17. Provide 10-15 of Saffron strands.

Steps to make Peek a Boo “Baked Gulab Jamun cheese cake”::

1. 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..
2. 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..
3. For the second layer (Filling):- Mix together Cream cheese, sugar, 4 egg yolks, lemon juice and vanilla..
4. 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..
5. 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..
6. 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..
7. 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..
8. 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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