This cheesecake leans into the warm sweetness of jaggery rather than refined sugar, giving the filling a mellow caramel depth that pairs beautifully with cream cheese. The slow bake keeps the centre tender, while the chilled setting gives it a neat slice. The sesame praline adds a crisp break that contrasts the creamy base, bringing balance and character to every bite.
Ingredients
UNITSIngredients
For the Crust:
1½ cupsDigestive biscuits (crushed)
5 tablespoonsUnsalted butter (melted)
For the Cheesecake Filling:
450 gCream cheese (softened)
¾ cupPowdered jaggery
½ cupFresh cream
1½ teaspoonsCornflour
2Eggs (room temperature)
1 teaspoonVanilla extract
1 teaspoonLemon juice
For the Sesame Praline:
¼ cupWhite sesame seeds
½ cupSugar
2 tablespoonsWater
A PinchSalt
½ teaspoonButter (for greasing the tray)
Follow
Directions
Description - Step 1
Prepare the Crust
Crush the biscuits into a fine, sandy texture and combine them with the melted butter. Press this mixture firmly into a 7-inch springform pan, making sure the base is even and compact. Refrigerate the pan so the crust sets and doesn’t loosen when the filling is poured in.
Description - Step 2
Preheat the Oven
Set the oven to 160°C. Place a tray with hot water on the lowest rack. This gentle steam helps regulate temperature and minimises the chances of surface cracks as the cheesecake bakes.
Description - Step 3
Make the Cheesecake Filling
Whisk the cream cheese until completely smooth. Add the powdered jaggery and mix until the colour becomes a uniform caramel shade. Fold in the fresh cream and sprinkle in the cornflour. Add the eggs one at a time, mixing slowly to avoid excess air. Finish with lemon juice and vanilla to brighten the flavour.
Description - Step 4
Bake the Cheesecake
Pour the filling over the chilled crust and tap the pan lightly to release tiny air pockets. Bake on the middle rack above the steam tray. The outer ring will set first while the centre stays slightly wobbly. Turn the oven off and let the cheesecake sit inside for 30 minutes for gradual cooling.
Description - Step 5
Chill Completely
Remove the cheesecake and cool it fully on the counter. Refrigerate it for at least four hours—longer chilling improves structure and flavour, allowing clean, straight-edged slices.
Description - Step 6
Prepare the Sesame Praline
Lightly grease a flat tray. Toast the sesame seeds until they release a nutty aroma. Make a caramel by heating sugar and water until amber. Stir in the sesame seeds and a pinch of salt, then spread the mixture thinly on the tray. Cool completely before breaking it into crisp shards.
Description - Step 7
Assemble & Serve
Release the cheesecake from the pan and place it on a serving plate. Arrange the praline shards on top just before serving so they stay crunchy. Use a warm knife for smooth, clean cuts.