Eggless No-bake Paneer Cheesecake with Mothichoor crust and Gulab jamun topping!

Diwali is nearing and I am very happy to experiment in My Cheerful Kitchen :) Trying a fusion dessert was in my mind for a long time. Then when I came across the idea of an Indian version of cheesecake in Sweet n Savory, I immediately bookmarked it and what other ideal time than Diwali to try this out!! 

I have never tasted a cheesecake before. So this is the first time I am trying and tasting one. Usually cheesecakes have a biscuit crust, cream cheese filling and a glaze top. This Indian version uses Motichoor ladoo for the crust, paneer for the filling and topped with Gulab jamun! I am sure most of us would be left with ladoos and jamuns after Diwali and this is an interesting recipe to try out with the left over sweets! 

Celebrate Diwali in style with this delicious Indian Cheesecake!

INGREDIENTS:

For the crust:

• Mothichoor ladoo - 1

You could use any other ladoo too for the crust or go ahead with crushed digestive/Marie biscuits

For the filling:

• Hung curd - 1/2 cup*
• Crumbled paneer - 1 cup, preferably homemade
• Sugar - 2 tablespoons
• Agar Agar - 1 tablespoon (or Gelatin - 1/2 tablespoon)

For the topping:

• Gulab jamun - 2 pieces

Other interesting options for the topping could be Gulkhand, Gajar Halwa, Mixed fruits or anything according to your taste and preference!

METHOD:

For the crust:

1. If you do not have a cheesecake tin, then to easily de-mould the cheesecake, follow the below steps.
2. Cut 4 thin strips of butter paper. Position them crossing over each other as shown and place them in the tin of your choice. These strips need to be of enough length so that we can easily pull the cheesecake out of the tin, after it is set.
3. Brush the inside of the tin with melted butter and then place a butter paper to cover the bottom of the tin and again brush it with melted butter. Your tin is now ready to use.
   
4. Crush the ladoo into boondhi/powder and then press it to the bottom of the tin. Make sure there are no gaps and it fills the entire bottom. Allow it to set in the refrigerator for half an hour
   

For the filling:

1. Tie 1 cup of curd in muslin cloth, place it over a bowl and keep it in the refrigerator for a few hours or overnight. You should finally be left with 1/2 a cup of thick hung curd
2. If you are using store bought paneer cubes, then grate them and mesure 1 cup. For homemade paneer, Boil 1 litre milk, reduce the flame and add a teaspoon of vinegar or lime juice to it. Keep stirring and you will notice that the milk starts to curdle. In case it doesn't curdle, then add more vinegar or lime juice. Strain the curdled milk in a muslin cloth and tie it. Once the whey separates from the paneer, place a heavy weight over the tied cloth. In half an hour, paneer/cottage cheese would be ready. Store it in an air-tight container in the refrigerator
3. Measure the crumbled paneer and hung curd. The ratio should be 2:1
4. If you are using agar-agar powder, add it to 4 tablespoons of warm water and set aside for 10 minutes. Stir well so that it dissolves
5. If you are using gelatin, sprinkle gelatin over 2 tablespoons of cold water and leave it aside for 5 minutes or till it is frothy
6. Take the paneer, curd and sugar in a mixer and blend till it is smooth
   
7. Heat this mixture in low flame. Keep stirring and when it is just warm, remove from heat
8. Now add the prepared agar-agar mixture or gelatin mixture to the warm paneer-curd paste. Mix well so that the agar-agar/gelatin dissolves
   
9. Pour it over the crust and refrigerate for a minimum of 4 hours
   

How to proceed:

1. Once it is set, carefully demould the cheesecake from the tin, with the help of the extended butter paper strips, place the cut gulab jamuns or add your desired topping and serve!
2. You can also make individual portions in small glass bowls and serve it as such, without the need to demould

Try this fusion dessert for Diwali and surprise your loved ones :)

Sending this recipe to the following events:

Zesty South Indian Kitchen and  Mayuri's Jikoni Diwali Favorite recipes event!!

Cook's Joy - Dish it out - Diwali Bash