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Paneer Lemon Cheesecake.

9 ounces paneer -- blended until smooth1 can condensed milk, sweetened1/2 pint double cream2 lemons8 ounces digestive biscuits -- crushed3 ounces butterMelt the butter over a low heat and stir in the biscuit crumbs. Press into a large loose-bottomed flan tin and refrigerate. Blend paneer until smooth, or a fine crumb. Add rind and juice of lemons, condensed milk and cream. Blend again until mixture thickens. Pour into the crust and chill overnight. Decorate with fresh berries and mint, and offer!

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