Cookie Cheesecake with Jaggery
40 mins
Glucose Biscuits 4 no
Cream Cheese (or Thick Hung Curd) 1 cup
Powdered Jaggery 4 tbsp
Vanilla Essence ¼ tsp
Mixed Fresh Berries (optional) ¾ cup, slightly crushed
In a bowl crush glucose biscuits, add melted butter and mix well. Once mixed well, in a cake mould/tin spread the mixture evenly such that it looks smooth. Put in the refrigerator for an hour.

In a separate bowl take cream cheese. Using a spatula whip the cream until it becomes smooth and soft. Mix in vanilla essence, jaggery, and berries and mix well.

In the cake tin pour the cream cheese mixture over the cookie base and spread evenly. Tap the cake tin a few times to avoid air bubbles. Put in the refrigerator for an hour. Serve chilled.