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Nolen Gur Chili Cheesecake

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.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

For the crust
  1. Grease a 8inch springform pan with butter.
  2. In a mixing bowl, combine the crushed digestive biscuits, sugar and butter. Mix till moist.
  3. Press the crumbs evenly over the bottom of the pan. Cover with cling film, refrigerate until the cream cheese filling is ready.
  1. 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.
  2. Take out the pan with the cake crust from the refrigerator, gently pour in the batter.
  3. 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.)
  4. Remove from the oven, immediately run a knife around the sides of the pan to loosen the cake. Cool to room temperature.
  5. Cover with a cling film, refrigerate the cheesecake until firm.
  6. Take the cake out from the refrigerator, remove the cling film and gently remove from the spring-form pan. Slice and serve .