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Method

1. Grease a 20cm/8in springform cake tin with butter. Drain the gulab jamun, reserving 1 tablespoon of the syrup for the cream cheese filling, and set aside.

2. To make the cheesecake base, place the biscuits in a food processor and blend to form fine crumbs (or crush in a plastic bag using a rolling pin). Melt the butter in a saucepan, add the biscuit crumbs and stir to combine. This should only take a minute. Transfer the mixture to the cake tin and press into the base with a tablespoon, spreading evenly. Place in the freezer for 10 minutes to set.

3. Whisk the double cream in a bowl until it just forms stiff peaks (do not over-whisk) and set aside. In a separate bowl, beat the cream cheese and then sift in the icing sugar. Add the cardamom and mix well. Cut 4 or 5 gulab jamun into 1.5cm/¾in pieces and add to the cream cheese mixture along with a tablespoon of crushed almonds and pistachios and a tablespoon of gulab jamun syrup, and mix well. Fold the whisked cream into the cream cheese mixture, ensuring everything is well combined. Spread the mixture on top of the biscuit base using a palette knife to level the surface. Chill in the freezer for about 30 minutes or refrigerate for 2½ hours.

4. Cut the remaining gulab jamun in half and transfer to kitchen paper. When ready to serve, sprinkle the remaining almonds and pistachios over the top of the cheesecake and arrange the halved gulab jamun evenly around the edge of the cake. Finish by adding one gulab jamun half to the centre of the cheesecake. Carefully remove from the tin and experience heaven in a slice!