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Jalebi Cheesecake

Jalebi Cheesecake



  • TIME:

    1 hour 30 minutes



  • 190g digestive biscuits
  • 90g unsalted butter
  • Butter for greasing


  • 400g cream cheese
  • 300ml double cream
  • 120g icing sugar
  • 100g jalebis (crushed into small pieces)
  • 6 blackberries (pureed)


  • 175g Jalebis


  • Grease a 20cm spring foam cake tin with butter
  • Crush jalebis (for the filling) using hands and leave to one side
  • To make the biscuit base, crush biscuits in a food processor or by putting the biscuits into a plastic bag and crushing with a rolling pin
  • Melt the butter in a saucepan, add in the biscuit crumbs and cook for about a minute or so just to combine
  • Transfer the mixture into a cake tin and press down using the back of a spoon if need be. Put into freezer for ten minutes. Once ready to take out, leave to one side
  • Beat the cream cheese in a bowl with the icing sugar, add the blackberry puree and crushed jalebis and combine well
  • In a separate bowl, whisk the double cream until you have reached soft peak stage
  • Fold in the double cream to the cream cheese mixture and combine well
  • Spread the cream cheese and double cream mixture on top of the biscuit base, use a palette knife or large spoon to help level the mixture
  • Refrigerate for about 2 hours (or put into the freezer for 20 minutes)
  • When ready to serve up, decorate the top with jalebis and garnish as desired
  • Carefully remove cheesecake from the tin, leave the tin base as it is
  • Serve
Beyond Brilliant Book

Beyond Brilliant

Over 40 fabulous recipes from the kitchens of The Brilliant Restaurant.