Take a pan, add 250 gm of diced jaggery and a cup of water to it.
Step 2
:
Cook it on medium heat, until the jaggery dissolves completely into a paste. Keep stirring it for it to dissolve faster.
Step 3
:
Once the liquid starts to boil, simmer it until it turns into a thick syrup and set it aside.
Step 4
: To make the brownie crust
Preheat the oven to 160 °C or 325 °F. Combine melted dark chocolate, melted coconut oil, cottage cheese, oats flour, 80 ml jaggery syrup, baking soda and salt.
Step 5
:
Take a baking dish and grease it with a little butter. Spread the crust into the baking dish.
Step 6
: To make the cheesecake layer
Blend in cream cheese, eggs, jaggery powder and vanilla extract. Spread the mixture over the brownie crust layer.
Step 7
:
Bake it for up to 40 minutes.
Step 8
: To make the sour cream raspberry swirl
Combine sour cream with brown sugar and set aside. Process raspberries with a hand mixer until smooth and add maple syrup to it.
Step 9
:
5 minutes before the cake is ready, pour the sour cream mixture over the cake and drop the raspberry sauce with a teaspoon all over the surface.
Step 10
:
Use a toothpick to swirl the sauce into the sour cream. Bake for 5 more minutes.
Step 11
:
Once the cake cools down completely, put it in the fridge and freeze it overnight.