Eggless No-Bake Lemon cheesecake
For the crust:
12 digestive biscuits (or cookies of your choice)
3 tsp butter, melted
For the cheesecake mixture:
1 1/2 cup crumbled paneer (or creamcheese)
1/2 cup thick yogurt
6 tsp caster sugar (adjust to preference)
1 1/2 tsp lemon juice
1 tsp grated lemon zest
2 drops lemon extract (optional)
Crush the biscuits/ cookies to a powder. One easy way of doing this is to put the biscuits/ cookies in a Ziploc bag and close the bag after pressing most of the air out. Use your rolling pin and give the bag a few light whacks to break the biscuits/ cookies. Now roll your rolling pin, while pressing down on the bag, up and down the bag a few times to powder the biscuits/ cookies.
Combine the powdered biscuits and melted butter well. Press the mixture into a greased loose bottomed 6" cake/ tart tin. Otherwise use 4 greased ring moulds, like I did.
Refrigerate till set (about 15 to 30 minutes).
In the meanwhile make the cheesecake mixture.
Blend the creamcheese till smooth and free of lumps, adding very little warm milk if needed. Add all the remaining ingredients for the cheesecake mixture and whisk till well incorporated.
Pour this over the set biscuit/ cookie base. Gently smoothen the top and refrigerate to set (about 1 1/2 to 2 hours).
If you would like to top the cheesecake with a marmalade layer, melt 3 tbsp of lemon-orange marmalade (orange marmalade will do too) with 1 tbsp of water over gentle heat. Pour this over the cheesecake and refrigerate for about 30 minutes.
Serve cold. This recipe serves 4.
