Recipe by Swapnita Swain

This recipe is purely accidental and experimental . It’s creamy and rich texture has become my family and friends favourite.It’s called Baked Paneer and Mango Cheesecake with Saffron Caramelised Paneer and Mango Caramel sauce

Ingredients for the base
8 digestive biscuits, crushed( I used Nutrichoice)
1/4 cup butter melted( i used salted one)

Ingredients for the filling
Grated Paneer- 1/2 cup
Yogurt -1/2 cup
Condensed milk – ½ cup
Fresh cream – 1/4cup ( I used amul fresh cream)
Mango Puree- 1/2 cup( Blend the fresh mango pieces into a puree)

Ingredients for Caramelised Paneer
2 tbsp- sugar
1/4 cup- water
Few saffron strands
Paneer cut into small square pieces- 1/4 cup

Ingredients for Mango Caramel Sauce
Mango puree- 1/4 cup
Fresh Cream- 1/4 cup
Brown sugar-1/4 cup
Castor Sugar-1/4 cup
Water -4 tbsp


For the base, mix all the ingredients together. Line a cupacke tin with cupcake liners , then put 1 tbsp of biscuit mixture into each case and press with a back of the spoon tightly. Then put it in the freeze to chill.
Preheat oven to 180°C. Put grated paneer ,yogurt, fresh cream, condensed milk and mango puree in a bowl and whisk well. Take the cupcake tin out and then pour the mixture over the biscuit base and tap well to release any air pockets.
Pour some water in a baking tray and place the cupcake tin in the tray. Put the tray in the preheated oven and bake for 10-12 minutes. Remove from oven and cool down to room temperature. Refrigerate for a couple of hours , then demould. Top the cheesecake with mango caramel sauce and caramelised paneer and also smear some extra sauce on the plate and serve.

For caramelised paneer take the sugar, water and saffron strands in a pan and cook till a thick consistency is achieved and then add the paneer and cook till caramelised.

For the mango caramel sauce take the mango puree and fresh cream in a pan and heat it but don’t boil. In another pan take the brown sugar, castor sugar and water and cook till its thick then add the mango puree and fresh cream mixture and mix well . Cook till a thick consistency is achieved.

Note- To demould dip the cupcake tin in a hot water filled tray. It will release easily then unwrap the cupcake liners and then chill it for further 10 -15 minutes.