1.5cupCrushed Marie biscuitsyou can also use digestive biscuits or graham crackers
1/3cupMelted butter
Cheesecake Filling
450gmsCream cheese
1/3cupCream
1cupIcing sugar
2tspVanilla extract
2tspAgar agar
1/4cupCream
Instructions
Jamun compote
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.
Cheesecake base
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.
Cheesecake Filling
In a large bowl, combine cream cheese, 1/3 cup 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 1/4 cup of 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!
Notes
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 icecream,smoothies or popsicles.