LET'S START COOKING!

1. Finely crush biscuits using rolling pin.
2. Add butter after melting. Mix well.
3. Spread in the ring to form 2 mm / 3 mm thick layer.
4. Bake for 5-7 min at 180°C and post that let it cool.
5. Arrange kajukatli on the biscuit base.

Filling:

1. Bring the Cream Cheese to room temperature.
2. In mixing bowl take Cream cheese and mix for a minute.
3. Add castor sugar mix at slow speed. Scrape as required incorporate fully. 
4. Heat Milk and add white chocolate, make a smooth paste.
5. Add chocolate paste in sugar & Cheese Mix. 
6. Mix well at slow speed till all ingredients are uniformly mixed well.
7. Egg replacer concentrate and corn flour mix add in fresh Cream and Mix. 
8. Add fresh cream in cream cheese and sugar mix.
9. Mix at slow speed for about 1 to 2 Minutes.
10. Pour this mix over the kaju katli.

Baking of Cheese cake:

1. Place cheesecake pan on a large baking pan filled with hot water. Place in the oven. Bake at 160 °c for 1 hr.
2. Continue to bake for about 1/2 an hour or until firm and only the center of the cheesecake looks a little wet and wobbly.
3. Remove from oven and carefully let cheese cake cool for about an hour.
4. If required run a sharp knife around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
5. Once cooled cover with clean/plastic wrap and refrigerate.
6. Let the cheese cake refrigerate for overnight and then de mold it carefully.
7. Serve Chilled.

GARNISH:

• Garnished with chopped nuts/silver warkh/kaju katli.