Mango Paneer Cheesecake

Ingredients: 

• 300 gms Parle G Biscuits  
• ¾ cup melted ghee or butter 
• 1 block paneer grated (approximately 341 gms) 
• 1 ¼ cups heavy cream 
• 1 tin sweetened condensed milk 
• ¼ cup of corn starch 
• 1.5 cups of mango puree 

Directions: 

• Start by pureeing the Parle G biscuits to a fine powder. Mix with ghee/butter and pack on the base of the cheesecake pan. I recommend using a springform pan. Place in the fridge for 30 minutes. 
• Mix the paneer, condensed milk and cornstarch together, add to a pan and then top with whipping cream.  
• Cook the mixture on low heat for 18-20 minutes, stirring frequently. Cool the mixture for 10 minutes and stir in the mango puree.
• Pour the paneer mixture over the cookie base and place in the fridge for 4-6 hours or overnight.