Ingredients

• 1 packet - lemon jelly crystals
• 1 packet - china grass (agar ) crystals
• 250 g - soft paneer
• 250 g - fresh double cream, chilled
• 3/4 cup - sugar
• 4 to 5 drops - vanilla or lemon essence
• 1 tbsp - lemon rind grated or candied
• 1/2 - lemon wedge, seeds removed

How to Make Lemon Cheese Cake

• Bring to a boil half water (125 ml) in a deep vessel.
• Add lemon jelly, stirring continuously, simmer for a minute.
• Take off fire when fully transparent.
• Add 125 ml. more water, mix well.
• Allow to thicken in fridge, but not to set firmly.
• Dissolve china grass in 200 ml. water, while heating.
• Add in lemon wedge, continue heating.
• Allow it to melt, and become fully transparent.
• Take off fire, remove wedge, and discard it.
• Cool to room temperature, allowing it to thicken but not set.
• Beat whipped cream with sugar, till soft peaks are formed.
• Beat paneer with china grass in blender, to form a soft, light, mixture.
• Add cream to jelly, beat till well mixed and smooth.
• Fold in essence, making sure not to let cream become thin.
• Mix both and beat with an egg beater, till frothy and smooth.
• Set in a shallow dish in freezer for 6 - 7 hours or till firm.
• Decorate with lemon rind, and other desired toppings.
• Serve slices of cheese cake, with warm shortbread or as is.