Badam Ka Cheesecake
|Digestive biscuits crumbs||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Almond powder||1⁄2 Cup (8 tbs)|
|Vanilla essence||1 Cup (16 tbs)|
|Caster sugar||1⁄3 Cup (5.33 tbs)|
|Ground sugar||3 Tablespoon|
|Cottage cheese||1 1⁄2 Cup (24 tbs), kneaded (Paneer)|
|Sugar||3⁄4 Cup (12 tbs)|
|Candied peel||1⁄4 Cup (4 tbs), minced|
|Cream||1 Cup (16 tbs)|
|Almonds||1⁄2 Cup (8 tbs), sliced|
Mix biscuit crumbs, sugar and butter and line a suitable pudding plate with the mixture.
Freeze till set.
Beat together the paneer, almond powder, vanilla essence, sugar, candied peel and well beaten eggs.
Mix thoroughly and put into the crust mould.
Bake in a moderate oven for 30 minutes, or till golden and crisp on top.
Cool, and decorate with whipped cream and sliced almonds.
Serve with extra cream, if desired.