Nolen Gur Tea Cheesecake with Nolen Gur Caramel

Ingredients:

For the crust:

  • 150g - Digestive Biscuits
  • 70g - Melted butter
  • ¼ tsp - Salt

For the cheesecake filling:

  • 300g - Fresh Ricotta (drained)
  • ⅓ cup - Fresh Cream
  • ½ cup - Greek Yogurt
  • ½ cup - Nolen Gur / Palm jaggery or sugar
  • 2 Eggs
  • 8g / 4 tsp - Karma Kettle Nolen Gur Tea
  • ⅛ cup - Water
  • 2 tbsp - All-purpose flour
  • 2 tbsp - Cornflour
  • ¼ tsp - Salt

For the caramel:

  • ½ cup - Nolen Gur / Palm jaggery or sugar
  • ⅓ cup - Water
  • 4g / 2 tsp - Karma Kettle Nolen Gur Tea
  • ½ cup - Fresh Cream
  • 1 tbsp - Butter
  • ⅛ tsp - Salt

Method:

For the crust: 

  • Grease and line the bottom and walls of a 7-inch springform pan or loose bottom pan with parchment paper.
  • Add the digestive biscuits in a food processor and process until it breaks into even small crumbs. 
  • You can crumb the biscuits with your hands too. Place the biscuits in a zip lock bag and break them into crumbs using a rolling pin.
  • Take the crumbs into a bowl and add the melted butter and salt.
  • Give this a thorough mix and take it out into the prepared baking pan.
  • Using your hands or straight-walled glass, push the crumbs against the base and the walls of the pan to form an even layer of crust.
  • Place the pan in the refrigerator for 30 minutes to 1 hr for the butter to set.

For the cheesecake filling: 

  • Bring the water to a boil, add the tea, cover the pan and set it aside.
  • Add the drained ricotta cheese, cream, yogurt and shaved or powdered gur into a blender jar and blend for approximately 2-4 minutes until the mixture turns smooth.
  • Take it out in a bowl. Place a sieve over the bowl and shift the all-purpose flour, cornflour and salt into the bowl.
  • Using a whisk, give this a thorough mix until the flour is fully combined.
  • Now crack and add one egg at a time into the batter and mix it properly before adding the other.
  • Strain the tea-infused water into the batter and give the batter another whisk until everything is evenly mixed and a smooth batter forms.
  • Take the pan with the crust out of the fridge and pour the batter into the pan.
  • Bake the cheesecake in a preheated oven at 160 degrees Celsius for 55-60 minutes.
  • At this stage, the cheesecake should have a slight jiggle at the center.
  • Let it cool completely inside the oven with the oven door slightly open.
  • Once it is cooled to room temperature, place it in the refrigerator for 4-8 hours.

For the caramel: 

  • In a saucepan, bring the water to a boil and add the shaved or powdered gur and tea to the boiling water. 
  • Take it off the heat and cover the pan. Set it aside for around 10 minutes.
  • Now strain the gur dissolved and tea-infused water into a pan.
  • Place it on medium heat and add the butter and cream.
  • Cook this mixture on medium heat for about 3-5 minutes stirring constantly until the mixture starts to thicken.
  • Take it off the heat and add the salt. Stir it for the salt to mix evenly into the caramel.
  • Let it cool for 30 minutes.
  • Take the cheesecake out of the fridge and pour the cooled Nolen gur caramel on top of the cheesecake.
  • Slice and serve with some extra caramel sauce!

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