A Ginger cookie makes a wonderful base for my creamy cheesecake – it’s enhanced with Jalebi and then steam cooked in my Instant pot
When cooled it’s drizzled with jam and topped with more Jalebis, nuts and edible silver sheets.

Yep, you heard me right – Jalebi & Cheesecake in one delicious cake. I made my own Jalebis – but you can also just buy them! I made this in my Instant Pot, but you can also cook this in your oven over a water bath. If you wish to make a no bake version, you can do that as well.

https://youtu.be/4TbsYXQ3usU

Jalebi Cheesecake

Ingredients
  

  • 1 cup crushed Ginger cookies
  • 1/4 cup melted butter
  • 450 gms softened cream Cheese
  • 3/4 cup Sour Cream
  • 3/4 cup Sugar
  • 2 tbsps all purpose Flour
  • 150 ml heavy whipping Cream
  • 1 tsp Vanilla paste
  • 2 eggs
  • 1 – 1.5 cups Jalebis for batter and to top
  • 1/2 – 3/4 cups Jam
  • Pistachios & edible silver leaf to garnish

Instructions
 

  • Crush the ginger cookies and add in the melted butter and pack it into a 18 cms lined removable tin
  • Chill for 10 – 15 mins
  • Prepare the batter by whipping the cream cheese, sour cream, sugar, flour, cream, vanilla and eggs
  • Fold in some of the jalebis into the batter and pour it into the tin
  • Top with a few more jalebis
  • Bake in the instant pot for 30 mins and at least 45 mins if using a traditional oven
  • Once the cook time is over, cool and then chill in the fridge overnight
  • When ready, add a layer of jam and add a layer of Jalebis
  • Top with more jam and you can garnish with pistachios and edible silver leaf