{"id":13171,"date":"2020-07-21T12:18:39","date_gmt":"2020-07-21T06:48:39","guid":{"rendered":"https:\/\/tashasartisanfoodscom-bt.b.tempurl.cc\/blog\/?p=13171"},"modified":"2024-07-29T21:26:51","modified_gmt":"2024-07-29T15:56:51","slug":"no-bake-jamun-cheesecake","status":"publish","type":"post","link":"https:\/\/tashasartisanfoodscom-bt.b.tempurl.cc\/blog\/no-bake-jamun-cheesecake\/","title":{"rendered":"No-Bake Jamun Cheesecake"},"content":{"rendered":"\n

Tangy flavor, velvety texture, and stunning aesthetics, you get all this without even glancing at an oven with the no-bake Jamun cheesecake.<\/p>\n\n\n\n

\"No-<\/figure>\n\n\n\n

There are a couple of reasons why I decided to make the no-bake Jamun cheesecake. One, I got a million requests for an eggless version of the mango ricotta cheesecake.<\/a> Two, I\u2019ve never made a no-bake cake with conventional cream cheese. <\/p>\n\n\n\n

Three, I love Jamun (Java plums), but the family doesn\u2019t, and there is only so much I can eat. Of the rest, I made compote which had to be used.<\/p>\n\n\n\n

And fourth, in the heat and humidity, I\u2019m living in, you couldn\u2019t pay me enough to fire up the oven. <\/p>\n\n\n\n

\"No-<\/figure>\n\n\n\n

For a dessert that requires such little effort, the no-bake Jamun cheesecake is still visually impressive enough to be a centerpiece. But more than that, the cake has an almost<\/em> cloud-like consistency, a crusty base all underpinned by the gorgeous tang of cream cheese. <\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

How to Make No-Bake Jamun Cheesecake?<\/h2>\n\n\n\n

There are three steps to making the cheesecake \u2013 the base, the filling, and the compote. <\/p>\n\n\n\n

Cheesecake crust<\/h3>\n\n\n\n

For the base, crush Marie or digestive biscuits and mix them with melted butter till you have a wet sand consistency. You can also use Graham crackers.<\/p>\n\n\n\n

Pat this mixture on the bottom of a loose bottom pan evenly. Since we\u2019re not baking the crust, really get in there and compress it well to the bottom. It\u2019ll help bind the crumbs and prevent a crumbling base. <\/p>\n\n\n\n

Slide the base in the fridge for at least an hour. While the base is chilling, make the cheesecake filling.<\/p>\n\n\n\n

Preparing the no-bake cheesecake filling<\/h3>\n\n\n\n

The filling is refreshing, a tad tart, and perfectly sweetened. To make it, beat in a bowl cream, icing sugar, cream cheese, and vanilla extract. <\/p>\n\n\n\n

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 and stir it in. Whisk well to make sure it mixes well.<\/p>\n\n\n\n

\"Jamun<\/figure>\n\n\n\n

Making the Jamun compote<\/h3>\n\n\n\n

Deseed the fruits, chop them, and cook in water and sugar till they are mushy. Give it a taste and adjust for sweetness accordingly. Then blitz it in your food processor or blender.<\/p>\n\n\n\n

The aim is to create a cheesecake that magnifies, not disguises, the sweet-tart flavor and slightly astringent aftertaste of jamuns. <\/p>\n\n\n\n

I love the pulpy texture of compotes, so I didn\u2019t want the jamuns to have an ultra-silky feel. But if you prefer a smooth finish, pass the compote through a sieve.  <\/p>\n\n\n\n

Once you have a compote of the desired taste and feel, let it cool, and then pour it into a squeeze bottle. Or a ziplock baggie with a corner snipped off.<\/p>\n\n\n\n

Assembling the no-bake jamun cheesecake<\/h3>\n\n\n\n

Spread the filling on the chilled crust in an even layer. Dot the top with compote and use a chopstick to make swirls.<\/p>\n\n\n\n

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