JAGGERY CHEESECAKE

Ingredients

350 gm plain digestive biscuits, 120 gm ghee or unsalted butter, melted and cooled, 600 gm cream cheese, 350 gm jaggery, 1 cup (250g) sour cream, 200ml thickened cream, 4 eggs (lightly beaten), 1/3 cup (50g) cornflour, 2 tsp lemon juice, 50 gm blueberry compote

Method

•Preheat the oven to 180°C. Grease a round 20cm springform cake pan and line the base and side with baking paper.

Place biscuits in a food processor and whiz to crumbs. Add ghee and whiz to combine. Press into the base of prepared pan and chill until needed.

Place cream cheese and 250 gm jaggery in a stand mixer fitted with the paddle attachment and beat until smooth. Beat in sour cream and cream. Add eggs, 1 at a time, beating well after each addition. Beat in cornflour and lemon juice, and pour over base. Wrap the outside of the pan in 3 layers of foil and place in a large roasting pan. Add enough boiling water to come halfway up the sides of the cake. Reduce oven to 150°C and bake cake for 1 hour and 40 minutes or until just set with a gentle wobble in the centre. Turn off oven and cool for one hour in the oven. Remove from oven, cool to room temperature, then chill for 3 hours or until cold. Remove from pan and place on a serving plate.

When ready to serve, melt remaining 100 gm jaggery in a small saucepan over medium heat with 2 tbs water, stirring to dissolve the jaggery. Cool completely, then pour over the cake, garnish with blueberry compote and fresh mint leaves.