No-Bake Jamun Cheesecake
Tangy flavor, velvety texture, and stunning aesthetics, you get all this without even glancing at an oven with the no-bake Jamun cheesecake.
no-bake cheesecake, jamun cheesecake, jamun
8" Loose bottom pan
Jamun, seeded and chopped
Crushed Marie biscuits
you can also use digestive biscuits or graham crackers
Combine the jamuns, raw sugar and water in a small saucepan.
Cook on low-medium heat until the fruit is soft and cooked through.
Add a bit more water if the mixture seems too dry.
Cool the mixture and run it through your blender to get a smooth sauce.
Pass this through a sieve for a ultra silky sauce. I skipped this step.
Combine the melted butter and crushed biscuits in a small bowl. The mixture should have the consistency of wet sand.
Press it down evenly at the bottom of the pan. Refrigerate for an hour.
While the base is setting up, make the filling.
In a large bowl, combine cream cheese, cream, icing sugar and vanilla extract.
Use an electric beater to beat the mixture together, until its smooth and lump-free.
Taste and adjust for sweetness.
In a small saucepan, bring the cream to a gentle simmer. Take it off the heat immediately and stir in the agar agar. Let the mixture come to room temperature.
Stir in in the agar agar mixture. Whisk well to make sure it mixes in well.
Assembling the cheesecake
Pour the filling over the base.
Smoothen the top.
Pour the compote in a squeeze bottle or a ziplock bag and snip of a corner.
Dot the surface of the cheesecake with the compote.
Use a skewer or a chopstick, to make swirls on top.
Refrigerate the cake for 10-12 hours.
Carefully unmold the cake and cut into slices. Serve chilled. Enjoy!
I prefer to freeze the cake, due to our hot and humid weather. Though just refrigeration is also fine.
I refrigerated the cake overnight. And stored the leftovers in the freezer.
You will have extra compote leftover. You can use it for topping your icecreams, or for making
No-Bake Jamun Cheesecake -
-July 21, 2020