1 tbsp Gelatine
1 1/2 tbsp Water
100 gms Paneer, crumbled
1 cup Yogurt
1/2 Hung Yogurt
1/4 cup Fine Sugar
Juice of 1 lemon
Zest of 1 lemon
1 Graham cracker crust
1/2 cup Strawberry jam, for glazing
1. Soak the gelatine in the water for 5 minutes in a small bowl; place the bowl in a pan of simmering water to dissolve the gelatine completely, cool to room temperature.
2. Mix the paneer in a large bowl, along with the yogurt, hung yogurt, sugar, lemon juice and lemon zest and beat till smooth; stir in the gelatine and beat again.
3. Pour this filling into a 10″ cheesecake tin lined with a graham cracker crust and chill for about 5 hours.
4. Thin the strawberry jam with a little warm water; brush the jam on the cheesecake to glaze it. Chill well, remove the base of the tin with the cheesecake on it, cut into slices and serve.