Anjum uses butter with the digestives to give a traditional, buttery flavour, but they can be replaced with layered, crushed biscuits.
Anjum explains how Clawson Paneer is ideal for sweets: “A lovely, quick dessert, Paneer is often used in Indian desserts and this cheesecake is great for children, but also elegant enough for serving to friends.”
Makes 6 generous portions
150g Digestive biscuits or other
30g butter, melted
Fresh mint leaves for garnish
600g mixed berries (I use strawberries, blueberries, blackberries and raspberries), washed and strawberries halved or quartered
2 tsp. crème de cassis
¾ tsp. cornflour
1 packet of Clawson Paneer cheese
230g crème fraîche
5½ tbs. icing sugar
Zest from ½ large lemon and ½ an orange
Boil the paneer in plenty of water for 30 minutes.
Meanwhile, reserve 6 of the prettier blackberries or 12 raspberries for garnish. Place the berries, sugar and the crème de cassis in a saucepan and bring to a gently simmer, cook for 2-4 minutes or until the berries have released some of their own juices.
Spoon out and mix a little of the juices into the cornflour to make a slurry and add back to the pan. Bring to a simmer and cook for 3-4 minutes to cook out the cornflour and thicken the sauce. Add the berries back to the pan and set side until cool.
Crumb the biscuits until fine using a food processor or place in a bag and crush with something heavy. Mix in the melted butter, if using and stir to mix well.
Cube the soft, just boiled paneer and place along with the other cheesecake ingredients into a blender and blend until smooth. Set aside.
Layer your dessert; I use medium sized, glass tumblers. Place 2 tbs. of the crumbs in the base of the dish, layer with 2 tbs. of the fruit compote and top with 2 tbs. of the cheesecake mix; repeat the layers, cover with cling film and place in the fridge and leave until cold, at least a few hours. To serve, garnish with the reserved berries and a sprig of mint.