Eggless pomegranate and sweet lime cheesecake

For the biscuit base layer:

Biscuits - 35 chocolate biscuits ( or any biscuit)
Butter - 80 gms

For the cheesecake layer:

Paneer - 200 gms
Condensed milk - 1 tin (400 ml)
Fresh cream - 200 ml (I used amul fresh cream)
Pomegranate and sweet lime juice mixed - 100 ml
Vanilla extract - 1 tsp
Veg Gelatin - 2 tbsp
Water - 1/2 cup
Sweet lime zest of one whole sweet lime
Pomegranate seeds 2-3 tbsps

For the pomegranate sweet lime glaze

Pomegranate and sweet lime juice mixed - 1cup(200ml)
Veg Gelatin - 2 tsp
Water - 3 tbsp
Icing sugar 2-3 tbsps
Pomegranate seeds 2 tbsps(optional to decorate)

Method

Preparation :

Butter the bottom and sides of an 8 inch spring form pan. If you don't have a spring form pan, use your normal cake pan or a tart pan. Line the regular cake pan with a cling film or aluminium foil. Line the bottom and sides together without cutting the cling film so that you can easily lift the cheesecake out when it's set.

FOR THE BASE
1. Take the biscuits in a blender and process to a fine powder and transfer to a bowl.

2. Melt the butter and add it to the biscuit powder and mix well. It will be like wet sand.

3. Transfer this biscuit mixture to the base of the pan and press well. Refrigerate it until we finish the next step.

FOR THE CHEESECAKE
1. Take 2 tbsp of gelatin in 1/2 a cup of water and mix. Let it sit for 5 minutes. Then heat it in a microwave or sauce pan for 30 seconds. Let it cool. It will become a clear solution.

2. Grate or chop the paneer and add it to a blender. Add the condensed milk and fresh cream and blend till smooth.

3. Transfer to a bowl and add the vanilla extract. Add the pomegranate-sweet lime juice and sweet lime zest and pomegranate seeds and mix well.

4. Add the cooled gelatin mixture into the above mixture and mix well.

5. Bring the spring form pan from the refrigerator and pour this cheese mixture over the biscuit base layer.

6. Tap once to remove the air bubbles. Cover and refrigerate until set.

FOR THE POMEGRANATE GLAZE:

1. Once the cheesecake is set, prepare the glaze.

2. Soak 2 tsp of gelatin in 3 tbsp of water and allow to bloom for 5 minutes. Then heat it in a microwave or double boiler or gas for 30 seconds. Allow to cool completely.

3. Add the icing sugar to the pomegranate -sweet lime juice and mix well.

4. Once the gelatin has cooled down, mix it with the above juice mixture. Mix well.

5. If you are going to decorate with pomegranate seeds arrange them over the set cheesecake and spoon the glaze on top of it and spread lightly.

6. Cover and put the cake back in the refrigerator until the glaze sets completely. (Atleast 4 hours)

7. Once set, remove the springform pan slowly.

8. Slice and enjoy!( As the cheesecake sets in the freezer...thaw it 15-20 minutes well by keeping it in the refrigerator before serving.)