Java plums, or jamun as we call it, takes me back to my classroom in 10th std. (it’s standard, not grade. Why do Indians call it ‘grade’? Unless they’ve changed it now). This was in Mangalore and it rained everyday during monsoons. I’d sit by the window and look out because day dreaming was a part of my own personal curriculum. There it was. A tall jamun tree studded with several bunches of the ripe plums. That’s it. That’s the image I have plastered in my mind of this fruit and what it reminds me of. A simpler time. A simpler place. I baked the cheesecake last evening and it rained this morning to make it all seem perfect. Last year I’d made cake with it and this time I wanted to use it in a cheesecake.
I didn’t make any changes to the cheesecake recipe. My New York Style Cheesecake never disappoints. You can add a few pitted and sliced java plums into the batter like I did as well as make a quick jam and top the cheesecake with it. Serve chilled, of course. Delish!
Use the cheesecake recipe to make the cake and chill it in the fridge once it has cooled down. Don’t forget to add the plums in the batter.
For the topping:
Java plums (jamun) – 1 cup pitted and sliced or chopped roughly
Sugar – 1 tbsp
Water – 2 tbsp
Lemon juice – of 1/2 lemon
A dash of cinnamon – optional
Bring the plums, sugar, water and lemon juice to a simmer and let it cook down for 10 mins.
Take it off the heat and let it cool before topping your cheesecake with it.