Airfried Salted Caramel Jamun Cheesecake

Airfried Salted Caramel Jamun Cheesecake

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Airfried Salted Caramel Jamun Cheesecake: A Dessert Revelation

Indulge in the extraordinary fusion of flavors with our Airfried Salted Caramel Jamun Cheesecake! This isn’t your average cheesecake; it’s a culinary adventure that combines the creamy richness of cheesecake with the sweet-tangy delight of jamun (Indian blackberry) and the irresistible allure of salted caramel.

Imagine a velvety smooth cheesecake filling, subtly infused with the unique flavor of jamun. This base sits atop a buttery graham cracker crust, providing the perfect textural contrast. But the magic doesn’t stop there.

We then drizzle a luscious, homemade salted caramel sauce over the top, creating a symphony of sweet and salty that dances on your palate. The air frying technique gives the cheesecake a slightly caramelized crust, adding another layer of deliciousness. Forget a soggy crust, this cheesecake is crispy on top and perfectly creamy in the middle!

What makes this cheesecake truly special is its surprising method of preparation: air frying! This innovative technique creates a perfectly cooked cheesecake with a beautifully browned exterior, all in a fraction of the time compared to traditional baking. It’s a game-changer for cheesecake lovers!

This Airfried Salted Caramel Jamun Cheesecake is the perfect dessert for any occasion, whether you’re looking to impress your guests or simply treat yourself to something extraordinary. It’s a unique and unforgettable flavor experience that will leave you wanting more. Search for “Airfried Cheesecake Recipe,” “Salted Caramel Jamun Dessert,” or “Indian Fusion Dessert” to discover the best way to make this mouthwatering treat. Get ready to experience cheesecake like never before!

This decadent treat is perfect for potlucks, parties, or simply a sweet ending to any meal. The air fryer makes it quick and easy, ensuring a perfectly cooked cheesecake every time.

Ingredients

6 Gulab Jamun 6 Tbsp Syrup450g Cream Cheese2 Eggs120g White Sugar65g Sour Cream1 Tbsp Plain Flour1 Tsp Vanilla Essence7 Digestive Biscuits3 Tbsp Butter

Caramel Sauce

50g Sugar30g Butter50ml Milk/Double Cream3/4 Tsp Salt

Method

1. Place the digestive in a zip lock bag and start crushing with a back of a cup.2. Melt the butter adding the crushed digestives into the bowl mixing well until it looks like wet sand3. Line your AirFryer dish or a baking dish in parchment paper adding the digestive mixture to the base, flatten it out with your hand or the back of a cup. Place in the freezer for 30 minutes4. In the meantime place your cream cheese, sugars, sour cream, plain flour, essence into a mixing bowl blitzing with a hand blender.5. Add in the egg one by one ensuring well combined before adding the second one.6. Fold in 3 diced gulab jamun into the mixture7. Place in the AirFryer at 160C to airfry for 40 minutes8. It should come out jiggly in the middle. Let it cool down and let it set in the fridge overnight9. Once the cheesecake is settled then prep the caramel sauce by melting the sugar and salt on low heat. Ensure to keep mixing constantly until in browns and melts, don’t worry about any lumps keep stirring. Once completely melted add in the butter and keep stirring and you’ll notice it’ll bubbling, once melted add the milk in and keep stirring until AGAIN over low heat until the sauce becomes saucy. Allow it to cool a little until it becomes thick!