Swirl cheesecake

Ingredients :
Cream cheese - 3 packets ( 8 ounce each ) or 680 gms at room temperature,

Granulated sugar -  1 cup or 180 - 200 gms ( powdered ),

All purpose flour - 1 tbsp or 12 gms ( sieved ),
Egg - 4 - room temperature,
Cream - 1 tbsp,
Vanilla essence - 1 tsp.

Crust ingredients:
Digestive biscuits - 1 pkt - 230 gms,
Butter -  1/2 cup or 113 gms ( melted ),
Sugar - 2 tbsp or 25 gms ( powdered ).


Jamun filling - 1/2 cup( you can use any  fruit filling or chocolate sauce  to swirl )


Ingredients for jamun filling :
Jamun - 500 gms,
Sugar - 300 gms,
Lemon juice - 1tsp,
Water - 2 cups or 500 ml.


Method: ( Jamun filling - I have made this filling using 500 gms jamun .
You only require 1/2 cup .
You can half the amount and follow the recipe.
Make the filling a day before you plan to use it.
Wash and boil  the jamun in 2 cups of water for 10 minutes.
Sieve and discard the seeds and skin.
Boil the juice with 300 gms of sugar for 20 minutes .
Add 1 tsp of lemon juice.
After 20 to 25 minutes the filling will thicken. 
To test the consistency,put a drop of sauce on a plate .
If the filling does not move then the consistency is right if it spreads then more time is required.
Close the gas and transfer the filling to a bowl and leave it to cool .
Cover with a cling film and put the bowl in the fridge.




Cream cheese filling and crust.
Grease a 9 inch springform pan.
Pre heat oven to 350 F or 177 C .

Crust - Put the biscuits in a zip lock bag and crush them with a rolling pin .

Transfer to a bowl.
Add sugar and melted butter.
Spread the biscuit mixture on the greased pan.
Up the sides first to an inch and then spread it on the bottom. Pat with your fingers to set.

Cover with a cling film and put it in the fridge to firm .

As the crust sets we can make the cheese filling.

Place cream cheese in a mixer and on medium speed beat till smooth ( 1 minute ).

Add sugar and flour and beat on medium speed until smooth ( 2 minutes ).

Scraping down the sides of the bowl as you beat.

Add the eggs ,one at a time beating well ( 30 seconds ) after each addition.

Scrape down the sides of the bowl.
Add the cream and vanilla essence and beat until well incorporated.

Remove the crust from the fridge and pour the cheese cream into the pan.
Take 1/2 cup of jamun filling and with a spoon pour the filling ,making round circles  on the cheese cake.

With a knife swirl gently around the circle making a pattern on the cheese cake .

Next time I will try making this swirl using a different filling and see the outcome.
Place the cheese cake pan on a baking tray and place it on medium rack in the oven.
Let it bake for 15 minutes in 350 F or 177 C ,then lower the temperature to 250 F or  120 C 

and continue to bake for 60 to 70 minutes or until the center of the cheese cake looks a little wet and wobbly.
Remove from oven and carefully run a knife around the inside edges of the pan to loosen the cheesecake. ( helps  prevent the surface from cracking as it cools )

Let it cool and come to room temperature.
 ( You will see some butter spill over from the pan into the baking tray .
No need to worry as this was the reason for using the tray )
As the cheesecake cools down remove the pan from the baking tray.
Put the pan on a plate and cover with a cling film.

 Put the cheesecake in the fridge to set overnight or 8 hours.
Take out the cheese cake from the fridge and loosen the clip around the pan.

Slicing the cheesecake into individual pieces has to be taken care of.
Dip the knife in warm  water and then wipe it with a cloth and then slice the cheese cake.
Wipe it again and then dip and then wipe and then slice.
A clean cut is required while slicing the cheese cake.

It can be kept in the fridge covered with a cling film for several days.

Serves - 12