Baked paneer cheesecake

Serves 12

300g digestive biscuits Ground seeds from 4 cardamom pods 2 drops of vanilla extract 100g unsalted butter, melted for the cheesecake topping 400g full-fat cream cheese 175g soured cream 225g paneer, finely grated 175g caster sugar Ground seeds from 8 cardamom pods 1 tbsp vanilla extract 3 medium eggs to serve ( optional) Crushed pistachio nuts Mango or cherry fruit compote

1 Line a 23cm springform tin with greaseproof paper, allowing enough to hang over the edges of the tin. Blitz the biscuits, cardamom and vanilla in a food processor until finely crushed. Add the butter and blitz until the crumbs stick together when pressed.

2 Transfer to the lined tin, using the back of a spoon to spread and press it firmly over the base. Cover with cling film and refrigerate for 30 mins.

3 Meanwhile, preheat oven to 160C/Fan 140C/Gas 3. In the cleaned bowl of the food processor, blitz all the topping ingredients, except the eggs, until smooth. Whisk in the eggs, adding one at a time, until well combined.

4 Pour the cream cheese mixture over the chilled base and spread it evenly. Bake for 1 hour or until set completely. Turn off the oven and leave the cheesecake inside until it has cooled completely before removing.

5 Chill for 4–5 hours in the fridge before removing from the tin and serving.