She was inspired by a recipe from Savory and sweet food, and has altered the recipe to her liking.
Serves 6 to 8
1/2 cup butter, cold
2 1/2 cups powdered graham cracker or tea biscuits
2 Tbsp sugar
1 cup/8 oz. condensed milk
1 cup Greek yogurt
2 cups Paneer/Indian cheese at room temperature
1/2 cup heavy whipping cream
1/4 tsp cardamom powder
A few strands of saffron
1 Tbsp gelatin
1/4 cup warm water
1/4 cup almonds and pistachios, crumbled
10-12 gulab jamoons, store bought or homemade
Cut the butter into cubes. Crumble the biscuits, sugar and butter in a food processor, with a few quick pulses.
Place a cling wrap or wax paper to live the pan and overflow, so its easy to remove the cake later.
Press the biscuit mixture into the bottom of the pan and about 2 inches on the sides.
Refrigerate for about 30 minutes until you get the filling ready.
For the cheesecake filling:
In a bowl, crumble the paneer, add in the cream, Greek yogurt and whisk with an electric churner until smooth.
In a cup of warm water, sprinkle gelatin and let it sit until its completely dissolved; whisk the gelatin and slowly pour this into the cheese mixture using a strainer to catch any lumps.
Add in cardamom powder and saffron strands; Whisk until the mixture is smooth and creamy.
Place the jamoons on the cold crumble base in the pan. Pour the cheese mixture to completely cover the jamoons. If the jamoons are large, cut them in half. Cover lightly with cling wrap and refrigerate until set, about 4 to 6 hours. Garnish with a layer of crumbled pistachios and almonds. Serve it chilled, or a little below room temperature. Cut the cheese cake with a knife run under warm water for a perfect slice. Enjoy!