Millet Crusted Yoghurt cheesecake with seasonal berries and Java Plum.
For Base
Preheat the oven 150°C.
For the base, put the flour and baking powder in thefood processor along with 4 tbsp of jaggery powder, soft butter and egg.
Process for two minutes and then, with the motor running, add the milk. This is when the mixture begins to come together.
Line the mould with the flour dough usinghands or theback of a spoon and press this in to make as even a layer as possible. Bake in the oven for 10 minutes. Let it cool a little before pouring in the cheese mixture.
For Cheesecake Mixture
Put cream cheese in a bowl and beat the sugar in followed by egg yolks. Beat in corn flour followed by lemon juice, vanilla extract and salt, and then fold in the softly whipped cream.
In another bowl, beat the egg whites until soft peaks form and then add a ladleful to the cheese mixture and stir in vigorously. Fold the rest of the whites in more gently in 3 or 4 batches.
Pour the filling into the dough-lined foil tray or tin, then carefully transfer to the pre-heated oven (at 160°) and leave to bake for 1 hour, by which time it will be set
on top.
Remove to a wire rack to cool, still in the baking tin. Chill the cheesecake covered, overnight in the fridge, before serving. De-mould and set onto a cake stand/ round plate. Crust the sides with puffed Amaranth, flaxseeds and rice flakes mix.
Top with in-season berries and serve with Java Jam.
Preparation Time: 40mins
Cooking Time: 60mins
To Serve; 3-4
