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.
