1.5 cups Digestive Biscuit crumbs.
2 tbsps Sugar.
5 tbsps Butter melted,cooled.
For Cheesecake filling
1 cup Fresh cottage cheese(paneer) (water drained completely).
½ cup thick Yoghurt.
1 cup Whipping cream.
¾ cup Sugar .
Pinch of 1 tsp Saffron soaked in warm milk.
1 tbsps Gelatin (bloomed in 1 tbsp boiling water).
1 tbsp Rose water 2 drops Or rose essence.
Mix: 40 Almonds ,10 Cashews, 2 tbsps Melon seeds, 1 tbsp Poppy seed, 2 tsps Fennel (saunf), 4 Cardamom, 1 tsp White/black peppercorn Pistachio,rose petal for garnishing.
Soak almond in water at least 3-4 hours in a bowl. In a separate bowl soak cashew,melon seed and poppy seeds for 3-4 hours. Peel the almonds. Grind together almonds, cashew, melon, poppy seeds, fennel seeds, cardamom and peppercorn with little water and make a fine paste. This paste can be made a day or two ahead and kept refrigerated.
In a bowl mix together the biscuit crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch tart pan with removable bottom. (A spring form pan can also be used). Place in the refrigerator to set while you make the filling. If you want you can bake the base for 10 minutes at 180 degree, it is optional.
In a blender blend cheese, yoghurt, cream, saffron infused milk, sugar, gelatin mixture and rosewater until everything is well incorporated. Add 1/3 cup of above thandai mixture and give one more whisk. Pour the mixture into the biscuit base, smooth the top. Cover and refrigerate at least 5 hours or overnight.
Images and Recipe Courtesy : The Flavours of Kitchen by Subhasmita Panigrahi.