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No-bake ‘Nolen gur’ Cheesecake

Winter’s sweetest, creamiest treat

Make the best of the last of nolen gur season with this no-bake, light yet indulgent dessert.

Ingredients

250gm (1 big pack) digestive biscuits
75-80gm butter melted and slightly cooled
200gm (1.5-2 tubs) cream cheese softened/ room temperature
100ml fresh or whole milk cream 
50gm brown or icing sugar
3/4 cup nolen gur (jhola or liquid gur) 
1tsp vanilla extract
1 heaped tsp gelatin powder 

Optional topping:

1/2 tsp gelatin powder
1/4 cup nolen gur
2 tbsp water
 

Method

1. For the Base: Add most of the melted butter to crushed digestive biscuits and mix using fingertips. If it holds shape when clumped but also crumbles at the slightest push, you don’t need to add more butter.
Use a cake tin with a removable base. Line the base with foil and use a spatula or bowl to press down and spread the biscuit base evenly. Put it in the fridge. 

2. For the cream-cheese mix: Whip cream till it forms relatively stiff peaks. Put it in the fridge. In a small microwave-proof bowl add 1 heaped tsp gelatin. Add spoons of water and mix until it reaches an applesauce-like consistency. Keep aside to bloom.

3. In a big bowl, whisk or use a hand mixer to combine softened cream cheese and sugar. Do this till the sugar has dissolved. Add nolen gur and vanilla extract and combine. Gently fold in the chilled whipped cream. Whip the mix until it is fluffy and forms peaks.

4. Put the bowl of gelatin in the microwave for 10-20 seconds, let it cool slightly and add to the mix. Whip one last time.

5. Assembly: Tip the nolen gur cream cheese into the tin with the set biscuit base and even it out. Refrigerate for at least 4-5 hours till the cheesecake is set.

6. For the optional gur jelly topping: Once the cheesecake has been set in the fridge for a couple of hours, mix the water and nolen gur and warm for a few seconds in the microwave. Let it cool. Let 1/2 tsp of gelatin bloom for a few minutes using the same process as above. Mix the microwaved gelatin in the gur-water solution, cool lightly. Using a spoon lightly spread over half-set cheesecake. Put it back in the fridge to set.

 

Serve cold, with a drizzle of liquid gur on top.

^{_{- Rumela Basu}}