Baked Yogurt Jamun Cheesecake

A light, creamy baked yoghurt cheesecake with a rich jamun swirl made using Beku Jamun Jam. Slightly tangy, fruit-forward, and not overly sweet, this easy dessert comes together with simple ingredients and delivers the perfect balance of indulgent and refreshing. Ideal for summer evenings, dinner parties, or a quick high-protein dessert craving.

Per Slice
120-150 kcal
10g protein

Recipe by @thepattisiersdaughter

INGREDIENTS

Recipe by @thepattisiersdaughter

2 cups plain Greek yogurt (hung curd works too)
3 eggs
3 tbsp honey
2 tbsp cornflour
2 tbsp Beku Jamun Jam

METHOD

1. In a bowl, whisk together yogurt, eggs, and honey until smooth and lump-free.
2. Add cornflour and mix well to get a silky batter.
3. Fold in the jamun jam (you can swirl it in if you want that ripple effect).
4. Pour into a lined baking tin/airfryer-safe dish.
5. Bake in an airfryer at 150°C for 25 minutes
6. Let it cool completely, then chill for a few hours before slicing (trust me, it sets beautifully).

Soft, creamy, slightly tangy, and not overly sweet — basically everything you want in a summer dessert.