You’ll Need
150g digestive biscuits, crushed
50g butter, melted
200g cream cheese
50g icing sugar
1 egg
½ tsp vanilla extract
4–6 ready-made gulab jamuns, chopped
1 tbsp gulab jamun syrup
½ tsp ground cardamom
For The Finish
2 tbsp gulab jamun syrup
1 gulab jamun, chopped
Small pinch crushed pistachios
Optional But Dangerous
White chocolate drizzle
Vanilla ice cream
Extra gulab jamuns
Method
Preheat your air fryer to 160°C.
Mix the crushed biscuits and melted butter together.
Divide between four ramekins or foil pudding pots and press firmly into the bases.
In a bowl, beat together the cream cheese, icing sugar, egg, vanilla extract, cardamom, and gulab jamun syrup
until smooth.
Fold through the chopped gulab jamuns.
Spoon the cheesecake mixture evenly over the biscuit bases.
Air fry at 160°C for 10–12 minutes until the edges are set but the centres still wobble slightly.
Remove carefully and allow to cool for 15 minutes.
Drizzle over the extra gulab jamun syrup.
Scatter over the chopped gulab jamun pieces and crushed pistachios.
Serve slightly warm or chilled.