Jackfruit Cheesecake Recipe

Jackfruit’s I just love them including my family. This is my second innings on Jackfruit. My mom had bought a whole Jackfruit so I just thought of making a Japanese Cheesecake Recipe. Probably no one has ever tried baked cheesecake with Jackfruit. But I am sure once I share this Jackfruit Cheesecake Recipe my readers and my blogger friends will surely try them. Also let me tell you my experiment with Jackfruit Cheesecake Recipe was awesome. My family loved it, my friends loved it. I had unexpected visit from my close pals day before. It was a surprise for me and I had just kept Jackfruit Cheesecake in the fridge to chill. So once they came I just removed the Jackfruit Cheesecake sliced and served them. The worst part was I had not even tasted them so was a bit skeptical. But my friends relished the Jackfruit Cheesecake. I also gave them some in parcel. So please try this Jackfruit Cheesecake Recipe and come with your own versions and innovations.

Jackfruit’s have great health benefits. So do include Jackfruits in your diet. Also you can make a lot of innovations and recipes from Jackfruit’s. Just utilize your grey cells a bit more :)… By the way to be honest I couldn’t click a good amount of pics as the cake got over very soon…

Next time I will try some other version of Jackfruit Cheesecake. May be with chocolate  may be vanilla or may be eggless. Don’t know now but will surely try some unique recipe for sure lol. Also I have made another Japanese Cheesecake which is Coconut Mango Cheesecake which was also damn delicious.

By the way this is quite different than other cheese cakes. As its chilling it becomes more dense, thick and creamy. So chill it for 3 hours and than serve chilled with a dollop of cream or ice cream as you wish.

Total Time: 1 hour 20 mins (1 hour baking rest making)

Serves: 8 Dessert lovers

Ingredients:

• 12 to 14 Jackfruit’s
• 11 to 12 Digestive Biscuits
• 125 gms Cream Cheese
• 1/2 Vanilla Pod Or Essence
• 3 tbsp Butter
• 1.5 cups Icing Sugar Or as required
• 3 tbsp Refined Flour Or Wheat Flour
• 1.5 tbsp Corn Flour
• 2  Eggs (Yolks and Whites separated)
• 1/2 Lime Juice
• 1/2 t/s Salt
• 1/2 t/s Baking Powder
• 3 tbsp Almond Powder
• 3 tbsp Candies Or Tutti Fruity
• 3 tbsp Desiccated Coconut
• 7 tbsp Thick Cream

Method:

Take a 9 inch round pan grease the bottom. Cover the bottom of the pan with a parchment paper of butter paper. Preheat the oven at 160°C  before ten mins you keep the cake to bake.

Powder biscuits with your fingers as I did. Alternatively you can powder them in processor.

Spread them on a flat platter. Add butter and start combining both until all mix well. Now spread this mixture on the greased pan evenly spread across the bottom. Bake for 180°C for 12 mins. Your crust is ready keep it aside.

Take a heating vessel and keep it on double boiler. Place 1/2 vanilla pod split and scrape the seeds out. Also add cream cheese, cream, almond powder. Keep on low heat and keep stirring until they all amalgamate. Roughly keep stirring for 3 to 4 mins ensuring the mixture is smooth. Switch off the gas and let this cool. Discard the vanilla beans.

Separate the egg yolks and whites. Beat the whites for 10 mins on high speed. Add sugar and beat until soft peaks are formed Or when you feel its beaten well.

Sift corn flour, cake flour, baking powder and salt. Once the cream cheese mixture cools down. Add the dry ingredients into batches of 3 slowly. Beat with an electric beater ensuring no lumps are formed.

Now add the beaten egg whites-sugar mixture into the above mixture slowly. Fold with a spatula or spoon. Once all incorporates well add Tutti Fruity and Lime juice.

Also add desiccated coconut  finally. Fold again for the last time.

Pour half of the cake batter into the crust. Evenly spread chopped jackfruits on the batter. Now pour the remaining batter over the jackfruits ensuring its covered properly. Some jackfruits might come up that’s fine.

Bake at 160°C for about 45 to 50 mins Or until the skewer comes out clean. This cake would be nice dark brown in color. Allow to cool for 30 mins. Unmould the cake gently as it will be still soft. Now keep your Jackfruit Cheesecake Recipe in the fridge for 3 hours or until completely chilled. Remove the parchment paper it will come out easily. Serve chilled and top with few more Jackfruits

Tip:

1. Please don’t overbake
2. Your cake would be soft once baked. So don’t worry once you refrigerate it will be more thick and creamy. Also will taste great the next day.
3. Also I didn’t use any water bath while baking this cake.

Enjoy this Jackfruit Cheesecake Recipe!

Also share your views….

The printable version below:

Jackfruit Cheesecake Recipe

 

Save Print

Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 12 to 14 Jackfruit's
• 11 to 12 Digestive Biscuits
• 125 gms Cream Cheese
• ½ Vanilla Pod Or Essence
• 3 tbsp Butter
• 1.5 cups Icing Sugar Or as required
• 3 tbsp Refined Flour Or Wheat Flour
• 1.5 tbsp Corn Flour
• 2 Eggs (Yolks and Whites separated)
• ½ Lime Juice
• ½ t/s Salt
• ½ t/s Baking Powder
• 3 tbsp Almond Powder
• 3 tbsp Candies Or Tutti Fruity
• 3 tbsp Desiccated Coconut
• 7 tbsp Thick Cream

How to make the recipe?

1. Take a 9 inch round pan grease the bottom. Cover the bottom of the pan with a parchment paper of butter paper. Preheat the oven at 160°C before ten mins you keep the cake to bake.
2. Powder biscuits with your fingers as I did. Alternatively you can powder them in processor.
3. Spread them on a flat platter. Add butter and start combining both until all mix well. Now spread this mixture on the greased pan evenly spread across the bottom. Bake for 180°C for 12 mins. Your crust is ready keep it aside.
4. Take a heating vessel and keep it on double boiler. Place ½ vanilla pod split and scrape the seeds out. Also add cream cheese, cream, almond powder. Keep on low heat and keep stirring until they all amalgamate. Roughly keep stirring for 3 to 4 mins ensuring the mixture is smooth. Switch off the gas and let this cool. Discard the vanilla beans.
5. Separate the egg yolks and whites. Beat the whites for 10 mins on high speed. Add sugar and beat until soft peaks are formed Or when you feel its beaten well.
6. Sift corn flour, cake flour, baking powder and salt. Once the cream cheese mixture cools down. Add the dry ingredients into batches of 3 slowly. Beat with an electric beater ensuring no lumps are formed.
7. Now add the beaten egg whites-sugar mixture into the above mixture slowly. Fold with a spatula or spoon. Once all incorporates well add Tutti Fruity and Lime juice.
8. Also add desiccated coconut finally. Fold again for the last time.
9. Pour half of the cake batter into the crust. Evenly spread chopped jackfruits on the batter. Now pour the remaining batter over the jackfruits ensuring its covered properly. Some jackfruits might come up that's fine.
10. Bake at 160°C for about 45 to 50 mins Or until the skewer comes out clean. This cake would be nice dark brown in color. Allow to cool for 30 mins. Unmould the cake gently as it will be still soft. Now keep your Jackfruit Cheesecake Recipe in the fridge for 3 hours or until completely chilled. Remove the parchment paper it will come out easily. Serve chilled and top with few more Jackfruits
11. Tip:
12. Please don't overbake
13. Your cake would be soft once baked. So don't worry once you refrigerate it will be more thick and creamy. Also will taste great the next day.
14. Also I didn't use any water bath while baking this cake.
15. Enjoy this Jackfruit Cheesecake Recipe!
16. Also share your views....
17. Quick Recap:
18. Take a 9 inch round pan grease the bottom. Cover the bottom of the pan with a parchment paper of butter paper. Preheat the oven at 160°C before ten mins you keep the cake to bake.
19. Powder biscuits with your fingers as I did. Alternatively you can powder them in processor.
20. Spread them on a flat platter. Add butter and start combining both until all mix well. Now spread this mixture on the greased pan evenly spread across the bottom. Bake for 180°C for 12 mins. Your crust is ready keep it aside.
21. Take a heating vessel and keep it on double boiler. Place ½ vanilla pod split and scrape the seeds out. Also add cream cheese, cream, almond powder. Keep on low heat and keep stirring until they all amalgamate. Roughly keep stirring for 3 to 4 mins ensuring the mixture is smooth. Switch off the gas and let this cool. Discard the vanilla beans.
22. Separate the egg yolks and whites. Beat the whites for 10 mins on high speed. Add sugar and beat until soft peaks are formed Or when you feel its beaten well.
23. Sift corn flour, cake flour, baking powder and salt. Once the cream cheese mixture cools down. Add the dry ingredients into batches of 3 slowly. Beat with an electric beater ensuring no lumps are formed.
24. Now add the beaten egg whites-sugar mixture into the above mixture slowly. Fold with a spatula or spoon. Once all incorporates well add Tutti Fruity and Lime juice. Also add desiccated coconut finally. Fold again for the last time.
25. Pour half of the cake batter into the crust. Evenly spread chopped jackfruits on the batter.
26. Now pour the remaining batter over the jackfruits ensuring its covered properly. Some jackfruits might come up that's fine.
27. Bake at 160°C for about 45 to 50 mins Or until the skewer comes out clean. This cake would be nice dark brown in color.

Nutrition Information

Serving size: 8 dessert lovers

3.5.3208