I love eating cheesecake but until now have not explored the territory of making cheesecakes that are made with eggs and baked. The whole process looks very scary to me and requires a lot of effort (I guess) But when I got this recipe from my sister (the eldest one who is an expert in baking) I was so happy that there is no baking involved!! Also, this recipe does not use cream cheese which is the standard ingredient for all cheesecakes but requires panee that is home made. It is very easy and gives you a smooth, fruity and creamy dessert. You can use any fruit but I like it the best with the strawberries.
Recipe Source – My Darling Sister!
1 Liter Milk
2 Cups Whipped Cream
1 Envelope Clear Unflavored Gelatin
1 Cup Strawberry Puree Or Mango Pulp
2 Cup Crushed Digestive Biscuits
4 Tbsp (1/2 Stick or 50 Gms) Unsalted Butter
1/2 Cup Castor Sugar (Or More As Required)
Vinegar or Lemon Concentrate (For Curdling The Milk)
First we need to make the paneer that we will use in this cheesecake. Making paneer at home is very simple. To make the paneer, heat the milk in a pot and bring to a boil. Add the vinegar and keep stirring till the milk curdles. Keep stirring the liquid till the cheese and water are well separated. Place a muslin cloth over a dish and strain the cheese draining the water away. Squeeze out all the excess water and cool the paneer. No need to shape it.
To make the bottom crust, take the crushed digestives and mix enough butter to form crumbs. Press the crumbs in the bottom of 9 inch spring foam (if you don't have a springfoam use any glass rectangle dish or cake pan. But place aluminium foil first at the bottom before making the crust. The foil must come up on all sides and hang on the sides. These sides will serve as handles to pull out the cheesecake after it is set from the dish) and place in the fridge to harden.
Place the paneer in a stand mixer or a blender and beat till smooth. Add the fruit puree and sugar and mix well. Remove into a large bowl and add the whipped cream, mixing gently till combined. Taste the sweetness and if required add more sugar. Dissolve the gelatin in warm water and stir it well in the mixture and pour it over the crust. Smoothen the cream evenly with a spatula, cover with plastic wrap and refrigerate for 12 hours till set. Garnish with fruit pieces and serve cold. Before removing the springfoam sides, run a knife all around the edges to loosen the cake from the sides.