Ingredients

For the Base

  • 200 gms
  • Digestive biscuits
  • 50 gms
  • Gowardhan Butter, melted
  • ¼ cup
  • Powdered sugar

For the Cheesecake

  • 200 gms
  • Gowardhan Fresh Paneer
  • 200 gms
  • Condensed milk
  • 100 gms
  • Fresh cream
  • 1 tbsp
  • Lemon juice
  • 5 gms
  • China grass mixed with 5 tbsp water OR
  • 4 tsp
  • Gelatin mixed with ¼ cup liquid

To Garnish

Whipped cream and relevant topping

Method

For the Base

Liquidize the biscuits in a blender to crumble them, or break the biscuits up between two sheets of greaseproof paper, and firmly push a rolling pin to and fro until the biscuits become crumbs. Melt the Gowardhan Butter in a saucepan and add biscuit crumbs and sugar. Mix well. Remove from stove and line the base and sides of a loose bottom cake tin (approx. 9-10”) with the biscuit crumbs and press it with the back of your hand to spread evenly. Bake it in hot oven at 350°F for 5-7 minutes and set aside to cool.


For the Cheesecake

Mix china grass or gelatin with water or preferred liquid and heat gently, stirring all the time. Remove from stove and set aside to cool. Strain the gelatin mixture through a fine sieve. Liquidize Gowardhan Fresh Paneerand condensed milk in a blender jar and turn it out in a large bowl. Beat the cream until thick and add to the Gowardhan Fresh Paneermixture. Gently fold in the preferred flavouring spoon by spoon, in upward movement, along with lemon juice. Add cooled gelatin mixture in a thin stream, making sure each addition is incorporated. Mix well. Pour this mixture over the prepared and lined tin.Cover and chill in the refrigerator for 2-4 hours. Remove from the tin onto a serving plate and garnish with whipped cream and flavouring ingredient of your choice.

FlavouringSuggestions

Mango Cheesecake:

Peel and take out pulp of 2 ripe Alphonso mangoes and add to the basic mixture. Slice 1 mango into thin wedges and reserve for garnish along with whipped cream.


Lemon Cheesecake:

Fold in the juice of 2 lemons and grated rind of 1 lemon into the basic mixture.


Kiwi Cheesecake:

Liquidize 2-3 kiwi fruits chopped with 1 tbsp kiwi liqueur and 1 tbsp icing sugar. Line cooled base with extra slices of kiwi and fill half the cheese mixture. As it sets, spread further kiwi slices on the top and then cover with remaining cheesecake mixture. Decorate with sweetened cream and kiwi slices or an orchid flower in the center.


Strawberry Cheesecake:

Liquidize 250 gms fresh strawberries with 1 tbsp brandy and 1 tbsp icing sugar. Proceed the same way as the kiwi recipe.


Blueberry Cheesecake:

½ cup Blueberry preserve mixed with 1 tsp lemon juice and little water or 250 gms fresh blueberries liquidized with 1 tsp lemon juice and a few blueberries (dried or fresh) to garnish.


Coffee, Rum and Walnut Cheesecake:

Add 2 tbsp coffee essence to the basic recipe and mix gelatin for this recipe with 3 tbsp of rum and 2 tbsp of water. Line the cooled crumb base with 2 tbsp chopped walnuts and pour half the cheesecake mixture, when set put more walnuts and the rest of the cheesecake mixture. Decorate with whipped cream and toasted walnuts. Serve chilled.


Serves 6-8