Kala Jamun Cheesecake |Yogurt Cheesecake

Do you want to create a cracking centerpiece for your Diwali Party ? Grab some Kala Jamun and a blender and join me in creating a creamy  stunning and lip-smacking  fusion dessert  – Kala Jamun Cheesecake! It's full of Indian flavors with saffron and the jamun and will definitely be a  showstopper at your next party!

All you need are some simple and regular ingredients, such as hung curd, cream cheese, oats and vanilla extract to prepare this tasty, wholesome treat 

So get ready to indulge your sweet side and dig in.

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If you try this recipe, let us know!Leave a comment and don’t forget to tag #spoonful_of_creation with your creations! We love sharing what you make with the community. 

Ingredients 

Cheesecake Filling 

200g hung curd 

100 g softened cream cheese 

1/3 cup thick milk 

1/2 cup + 8 tbsp jaggery powder

 3 eggs 

3 tbsp rice flour

1 tsp vanilla extract

10 pieces of Kala Jamun ( without liquid) 

 A pinch of saffron  strands 

Crust/Base

1 cup oats 

1/4 cup whole almonds 

1/4 cup whole walnuts 

1/4 cup melted butter 

2 - 3 tbsp honey

Method 

How to prepare hung curd 

Take a large bowl and place a muslin cloth over a strainer. Pour in 1 kg yogurt into the cloth and tie the edges or bring the edges together so as to squeeze off all the water. This process is crucial for getting the creamy consistency in the cheescake. 

Place the strainer with the bowl inside the fridge ( preferably overnight). 

Note - there should be enough gap between the cloth and the bowl, so that the dripping water can collect in the bowl.

The next day once you open the cloth you will get a ball of soft thick creamy hung curd. 

Let's get into the cheesecake crust/base process - 

1. Add the oats, almonds and walnuts into a blender and blend till a fine powder. Transfer to a bowl 

2- Now add the honey and melted butter for the crust. Give the mixture a good mix with your hands till its a crumbly texture but if you press it will stick, that's when you know the base is ready to be baked.

 

At this stage preheat the oven at 180 C for 10 minutes. Grease your baking pan( springform cake pan) nicely with some butter and add in the crust mixture and using a spoon press it evenly into the base of the pan. Bake the crust 180°C for 10 minutes. 

After the 10 min mark keep it aside and allow to cool completely. 

Now let's make the filling 

1. Add the hung curd, cream cheese, jaggery powder, milk, rice flour, vanilla extract, 2 Kala Jamuns and a pinch of saffron strands  in a blender and blend till its all well incorporated.

2. Now break in all the eggs and give it a quick single mix( do not over mix). 

 3. Place 5 Jamuns in the Cheesecake pan on top of the cooled oats crust using small skewer sticks and pour the cheesecake batter on your cooled oats crust and also wrap a large piece of the aluminium foil around the pan.This is done to avoid the water from getting into the pan when we bake the cheesecake in a water bath in the following step.

4. Place the cheesecake pan on a large baking dish and fill the larger baking dish with some hot water ( about an inch). This is done to prevent the cheesecake from cracking( based on Google search🔍) .

5. Bake the cheesecake at 180 C for 60 minutes. After 60 - 65 minutes turn off the oven and let the cheesecake rest in the hot water for 1 hour. 

Now take it out from the oven. Allow to cool completely before refrigerating overnight for it to fully set. 

 Run a knife around the edges to loosen it up and unmold the cheesecake. 

Garnish it with 3 sliced Kala Jamuns and edible wafers 

Serve it cold and slice it up to enjoy!

If you try this recipe, let us know!Leave a comment and don’t forget to tag #spoonful_of_creation with your creations! We love sharing what you make with the community.