Ingredients
This delicious dessert is an Indian version of the traditional cheesecake and is quick and easy to make. Anjum’s recipe uses Clawson Paneer cheese which gives a lighter consistency and a fruity flavour with some zesty berries. Anjum uses butter with the digestives to give a traditional, buttery flavour, but they can be replaced with layered, crushed biscuits. Anjum explains how Clawson Paneer is ideal for sweets: “A lovely, quick dessert, Paneer is often used in Indian desserts and this cheesecake is great for children, but also elegant enough for serving to friends.”
Makes 6 generous portions
150g Digestive biscuits or other
30g butter, melted
Fresh mint leaves for garnish
Berry compote
600g mixed berries (I use strawberries, blueberries, blackberries and raspberries), washed and strawberries halved or quartered
75g sugar
2 tsp. crème de casis
¾ tsp. cornflour
“Cheesecake”
1 packet of paneer
230g Crème fraiche
5½ tbs. icing sugar
Zest from ½ large lemon and ½ an orange
Method
Boil the paneer in plenty of water for 30 minutes.
Meanwhile, reserve 6 of the prettier blackberries or 12 raspberries for garnish. Place the remaining ingredients for the compote in a saucepan and bring to a gently simmer, cook for 2-4 minutes or until the berries have released some of their own juices to form a sauce. Set side until cool.
Crumb the biscuits until fine using a food processor or place in a bag and crush with something heavy. Mix in the melted butter, if using and stir to mix well.
Cube the soft, just boiled paneer and place along with the other cheesecake ingredients into a blender and blend until smooth. Set aside.
Layer your dessert; I use medium sized, glass tumblers. Place 2 tbs. of the crumbs in the base of the dish, layer with 2 tbs. of the fruit compote and top with 2 tbs. of the cheesecake mix; repeat the layers, cover with cling film and place in the fridge and leave until cold, at least a few hours. To serve, garnish with the reserved berries and a sprig of mint.