Carrot Cheese Cake ( No bake)

 A very tastey cheesecake which has buiscut layer on bottom, carrot and cream cheese mix on second layer and carrot syrup on top decorated with cherries and chopped almond.

Ingredients :

Carrot - 2 no.s
Paneer/cottage cheese - 1cup
Milkmaid - 1 cup
Sugar 3 tblspn
Cream - 1 cup
Jelatin - 4 tblspn
Buiscut - 15
Butter - 3 tblspn


Method:

Peel and cut the carrot and boil in half cup of water. Grind a fine paste and keep aside.

Meanwhile, dissolve gelatin in hot water. Allow to sit for 5 minutes.

Put unibic buiscuts in a bowl, and crush them with your hand until very fine crumbs form.Add butter, and stir until well combined.
Press the crumb mixture into a glass bowl spread and press flat. Chill crust in freezer at least 10 minutes.

Meanwhile, make the filling: Using a blender, blend half of carrot pulp, the cream cheese, condensed milk and sugar. When it becomes a smooth batter add in ¾ jelatin and cream and blend on slow pulse for 2 minutes. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2½ to 3 hours.

On top:
 In a hot pan add in carrot pulp and and sugar. Mix and whisk until sugar melts. Pour this carrot mix into top and smooth the top. Decorate with cherries and crushed nuts. Chill for 3-4 hrs and serve.