Nolen Gur Tea Cheesecake with Nolen Gur Caramel

Yes, you read it right! The delicious aromatic flavour of Nolen Gur and tea in a baked cheesecake that has a melt in the mouth texture!


Baked Ricotta Cheesecake
Baked Ricotta Cheesecake


When I came across this Nolen Gur and Khejur Cha by Karma Kettle, I was so intrigued by the sound of these wonderful flavours together! I love the flavour of Nolen Gur (date palm jaggery) and I have always been fascinated by the smell of tea. So you can imagine my excitement when I found these two flavours combined in one.


When I was little, I used to go to the market with my Grandpa. When he would go to the tea shop, he would always smell the tea before buying. A good aroma always ensured a delicious tea for him. I never developed a habit of having tea but I absolutely love it's aroma and I love smelling the tea as soon as I open the packet. I am not ashamed to admit that I have spent quite a lot of time smelling this tea by Karma Kettle. It's aroma is absolutely enticing!


Since the flavour of this tea is so traditional, I wanted to bake a cheesecake that did not have processed products, with ingredients that are easy to find and something that you can make from scratch at home.


I have used homemade ricotta here, that is lighter than cream cheese and is very easy to make at home. Nolen gur and the tea provides a beautiful natural flavour and aroma to the cheesecake. There is no other flavour added or needed at all!


Here is how you can make it!


Ingredients:


For ricotta cheese:


1 1/2 litres - Whole milk

1/3 cup - Fresh cream

Juice of 1 lemon


For the crust:


150g - Digestive Biscuits

70g - Melted butter

1/4 tsp - Salt


For the cheesecake filling:


300g - Fresh Ricotta (drained)

1/4 cup - Fresh Cream

1/2 cup - Greek Yogurt

1/2 cup - Nolen gur / Palm jaggery or sugar

2 Eggs

8g / 4 tsp - Karma Kettle Nolen Gur Tea

1/8 cup - Water

2 tbsp - All purpose flour

2 tbsp - Corn flour

1/4 tsp - Salt


For the caramel:


½ cup - Nolen Gur / Palm jaggery or sugar

⅓ cup - Water

4g / 2 tsp - Karma Kettle Nolen Gur Tea

½ cup - Fresh Cream

1 tbsp - Butter

⅛ tsp - Salt


Method:


For ricotta cheese:

  • Place the milk and the cream in a pan and bring it to a gentle boil.

  • Switch off the heat and start adding the lemon juice a little bit at a time. Stir the milk to check if it has started to curdle.

  • As soon as you start noticing big curds, stop adding the lemon juice.

  • Drain and separate the ricotta curds in a muslin cloth or a fine sieve.

  • Let it cool to room temperature.


For the crust:

  • Grease and line the bottom and walls of a 7 inch springform pan or loose bottom pan with parchment paper.

  • Add the digestive biscuits in a food processor and process until it breaks into even small crumbs.

  • You can crumb the biscuits with hands too. Place the biscuits in a zip lock bag and break them into crumbs using a rolling pin.

  • Take the crumbs into a bowl and add the melted butter and salt.

  • Give this a thorough mix and take it out into the prepared baking pan.

  • Using your hands or a straight walled glass, push the crumbs against the base and the walls of the pan to form an even layer of crust.

  • Place the pan in the refrigerator for 30 minutes to 1 hr for the butter to set.


For the cheesecake filling:

  • Bring the water to a boil, add the tea, cover the pan and set it aside.

  • Add the drained ricotta cheese, cream, yogurt and shaved or powdered gur into a blender jar and blend for approximately 2-4 minutes until the mixture turns smooth.

  • Take it out in a bowl. Place a sieve over the bowl and shift the all purpose flour, corn flour and salt into the bowl.

  • Using a whisk, give this a thorough mix until the flour is fully combined.

  • Now crack and add one egg at a time into the batter and mix it properly before adding the other.

  • Strain the tea infused water into the batter and give the batter another whisk until everything is evenly mixed and a smooth batter forms.

  • Take the pan with the crust out of the fridge and pour the batter into the pan.

  • Bake the cheesecake in a preheated oven at 160 degrees Celsius for 55-60 minutes.

  • At this stage, the cheesecake should have a slight jiggle at the center.

  • Let it cool completely inside the oven with the oven door slightly open.

  • Once it is cooled to room temperature, place it in the refrigerator for 4-8 hours.


For the caramel:

  • In a saucepan, bring the water to a boil and add the shaved or powdered gur and tea to the boiling water.

  • Take it off the heat and cover the pan. Set it aside for around 10 minutes.

  • Now strain the gur dissolved and tea infused water into a pan.

  • Place it on medium heat and add the butter and cream.

  • Cook this mixture on medium heat for about 3-5 minutes stirring constantly until the mixture starts to thicken.

  • Take it off the heat and add the salt. Stir it for the salt to mix evenly into the caramel.

  • Let it cool for 30 minutes.

  • Take the cheesecake out of the fridge and pour the cooled Nolen gur caramel on top of the cheesecake.

  • Slice and serve with some extra caramel sauce!





Tips:

  • You can make the ricotta a couple of days in advance and refrigerate it in an airtight container.

  • Make sure to drain the ricotta properly before storing. This recipe batter already has a lot of moisture.

  • In place of a digestive biscuit crust, you can make the oats and almond crust from my Eggless Paneer Cashew Cheesecake recipe. You will have to double the quantity for this recipe.

  • If you do not have Nolen gur, palm jaggery or normal jaggery powder will also work in this recipe.

  • To get the characteristic slight tang of the cream cheese, I have used greek yogurt in the recipe. Fresh homemade hung curd will also work in this recipe.

  • Don't overcook the cheesecake. It can make the texture dry and grainy.

  • Let the cheesecake completely inside the oven with the door slightly ajar. It will ensure that the cheesecake cools slowly and you don't get any cracks on the surface.

  • Chill the cheesecake ideally overnight before serving. This cheesecake has a creamier texture than regular cheesecake.


Making this cheesecake is actually simpler and easier than what this long recipe might suggest. This cheesecake is much lighter than a regular cheesecake but equally decadent and delicious!

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