Gulkand and Kesar Pista Cheesecake Bites

I had a little bottle of Gulkand (Rose Jam) sitting in my larder for a few weeks now. The trouble with Gulkand is you only need to use a little in a recipe, and the trouble is a bottle can last you very long. Scratched my head and decided to put that into cheesecake bites. I hope you enjoy:

Ingredients

• Graham Crackers - 200 grams (Crushed)
• Unsalted Butter - 75 grams (melted)
• Sugar for crust - 25 grams
• Sugar for filling - 120 grams
• Cream Cheese - 450 grams (softened)
• Eggs - 2, Room temperature
• Whole Milk for Saffron - 40grams
• Saffron - 1 Tbsp
• Pistachios - 40 grams
• Cardamom Powder - 0.5-1 Tsp
• Rose Water - 1 Tsp
• Vanilla Extract - 1tsp
• Gulkand - 30Grams

Recipe

1. Bloom the saffron: Crush 0.5 teaspoons saffron strands between your fingers and steep in 3 tablespoons warm milk (to bloom saffron) for at least 15 minutes 15:00 until the milk turns a deep golden-orange. This step is key — don’t skip it!
2. Preheat oven: Preheat your oven to 160°C (325°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
3. Make the graham crust: Mix 200 grams graham crackers (crushed), 75 grams unsalted butter (melted), and 2 tablespoons sugar (for crust) until it resembles wet sand. Press firmly and evenly into the base of the pan. Bake for 10 minutes 10:00, then let cool.
4. Beat the cream cheese: In a large bowl, beat 450 grams cream cheese (softened) and 120 grams sugar (for filling) on medium speed until completely smooth and fluffy, about 2–3 minutes03:00. Scrape down the sides well.
5. Add eggs & cream: Add 2 eggs one at a time, mixing on low after each. Then mix in 120 milliliters sour cream and 60 milliliters heavy cream until just combined — don’t over-mix or you’ll get cracks. (You can skip Sour cream and use full fat yogurt and also skip cream)
6. Add Indian flavors: Stir in the bloomed saffron milk, 0.5 teaspoons cardamom powder, 1teaspoons rose water, and 1 teaspoons vanilla extract. The batter should be a beautiful pale golden color and smell absolutely amazing. add Gulkand when everything is mixed well.
7. Bake: Pour filling over the cooled crust. Bake at 160°C for 50–55 minutes 55:00 — the center should have a slight jiggle (like set jelly). Turn oven off, crack the door open, and let it sit inside for 1 hour. This prevents cracking!
8. Chill overnight: Once at room temperature, refrigerate for a minimum of 240 minutes 240:00, ideally overnight. This is where all the magic happens — the texture becomes silky and the flavors deepen beautifully.
9. Garnish & serve: Top with 40 grams pistachios (chopped, for topping) and 1 tablespoons edible rose petals (optional) just before serving. Slice with a hot, clean knife for perfect cuts. Serve cold.