Nolen Gur and Chilli Cheesecake
A nolen gur and chilli cheesecake. Blessed with the ethereal earthy sweetness of nolen gur. Spiked with fiendish red chillies.
Enjoy before the gur season runs out.
Ingredients
For the crust
- 150 g digestive biscuits finely crushed
- 1/3 cup butter soft
- 2 tsp light brown sugar
- butter for greasing
For the cheesecake
- 600 g cream cheese
- 1/2 cup nolen gur or liquid date palm jaggery
- 1/2 cup light brown sugar
- 1 tsp red chilli flakes
- 2 fresh red chillies de-seeded and finely chopped
- 3 eggs
- 1/3 cup heavy whipping cream
- 2 tbsp plain flour
Instructions
For the crust
- Grease a 8inch springform pan with butter.
- In a mixing bowl, combine the crushed digestive biscuits, sugar and butter. Mix till moist.
- Press the crumbs evenly over the bottom of the pan. Cover with cling film, refrigerate until the cream cheese filling is ready.
- Take the cream cheese and sugar in a bowl . Beat with an electric blender until just smooth. Add the eggs, one at a time, beat, some 20 odd seconds each time. Add the chilli flakes and finely chopped chillies. Fold in the whipping cream and nolen gur until incorporated.
- Take out the pan with the cake crust from the refrigerator, gently pour in the batter.
- Preheat the oven to 180C. Bake the cheesecake for 20minutes. Lower the temperature to 140C, bake for another 50-55 minutes or until firm. (The center of the cheesecake should still be wobbly when you gently shake it.)
- Remove from the oven, immediately run a knife around the sides of the pan to loosen the cake. Cool to room temperature.
- Cover with a cling film, refrigerate the cheesecake until firm.
- Take the cake out from the refrigerator, remove the cling film and gently remove from the spring-form pan. Slice and serve .