Nolen Gur Tea Cheesecake with Nolen Gur Caramel

Ingredients:

For the crust:

For the cheesecake filling:

For the caramel:

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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