Eggless Paan Cheesecake Recipe

Step 1: To begin making Eggless Paan Cheesecake Recipe, dissolve the gelatin or agar agar in a bowl of water and keep aside

Step 2: In a blender, blend the paneer and hung curd together to obtain a smooth mixture

Step 3: In a large bowl, mix together the paneer and curd mixture along with the fresh cream, add sugar and vanilla extract and mix well

Step 4: Add the meetha paan mix and stir well, then pour in the gelatin with the water (the gelatin will have bloomed by now, about 10-15 minutes)

Step 5: Place this mixture in the refrigerator for about 20-25 minutes, till it semi-sets

Step 6: It should be soft and pipe able, but not runny

Step 7: While it sets, prepare each betel leaf by rolling it into a tight cone and holding the cone in place using a toothpick, or within the moulds of a kulfi set

Step 8: Stir the mixture around to ensure an even consistency and then pour it into a piping bag or a ziplock bag with the end cut off, so that it is easier to fill into the paan leaf cones

Step 9: You can also just use a spoon to fill the cones

Step 10: Hold the cones upright by placing in glasses/conical moulds and pipe in the cheesecake mixture

Step 11: Once all the leaves are filled, refrigerate again till fully set and firm, around 20 more minutes

Step 12: Your Eggless Paan Cheesecake Recipe is ready

Step 13: You can garnish it with shaved coconut or a cherry

Step 14: Enjoy!Serve Eggless Paan Cheesecake as a dessert or to satiate evening sweet cravings after a meal of Barnyard Millet Mushroom Biryani and Mirchi Ka Salan