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!