Kalakand cheesecake with raspberry sauce

Ingredients :

For the crust :

10 to 12 Cardamom flavoured rusks

3 Tablespoon unsalted butter

For the kalakand:

3/4 cup Paneer (cottage cheese)

1/4 cup sugar

8 Tablespoon milk powder

1/2 cup milk

1 Teaspoon corn flour

1 Teaspoon cardamom powder

Assorted nuts

For the raspberry sauce:

1 cup raspberries

1/2 cup sugar

water as needed

Method:

Pulse the rusks in a blender until finely ground. Put it in a bowl and stir in the melted butter. The crust is ready. You can either place them in a cake tin or in individual serving bowls. Gently press down on the crumbs  until they form a nice even layer at the bottom. 

In a large bowl add all the ingredients except the cardamom powder and nuts. Mix it well and microwave on high for 5 minutes. Take a hollow bowl as the mixture tends to rise while cooking. After 5 minutes, take the bowl out and mix in the assorted nuts and cardamom powder and give it a good stir. Let it cool down and spread this mixture on top of the crumbs. Refrigerate for an hour or till the cake is set. 

For the raspberry sauce:

In a sauce pan place all the ingredients and mash the raspberries with the help of a masher. Heat on medium flame, whisking , about 5 minutes or until the sauce begins to thicken. remove from heat and let it cool.