Prepare a 9" springform by lining the bottom of the pan with grease proof paper. I love the wrinkles that i get because of the paper and hence i use it on the side walls too. But thats optional.
In a mixie powder the biscuit. Remove it into a bowl. Gradually add the melted butter . And mix it with your hands so that the butter coats the biscuit well. The mixture has to be seperate and not too sticky. Almost like bread crumbs texture.
cream cheese filling
Heat the 5tbsp water and milk the gelatin in it till it dissolves completely.
In a mixie blend your fresh paneer( do not set the paneer, straight out of the muslin cloth) condensed milk and blend it till smooth. Add lychee puree and blend again. Transfer it onto a bowl. Add the gelatin and mix well using a spatula. Pour this mixture through a seive onto the set base. Refrigerate for atleast 8hours and 12 hours to get best result.
Cream Cheese Icing
Keep some paneer aside while using it for the cake. Blend this paneer with icing sugar or normal sugar to make a smooth paste. Divide this mixture into two. Add colour to one part and the other part let it be as is. Fill it into a piping bag and refrigerate till you get everything else ready.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/lychee-cheese-cake/