1. Crush biscuits to a coarse powder and put it into a bowl. Add melted butter and mix. Put this mixture at the base of a spring form pan (loose bottom pan) lined with greaseproof paper.

2. Press the mixture lightly and place it in the refrigerator to set. Heat the milk in a non stick pan. Add the condensed milk and mix. Dissolve the cornflour in a little milk and add it to the hot milk.

3. Cook stirring continuously till the mixture thickens. Set aside. Mix carrageenan in a little water and heat in the microwave for one minute. Remove from the microwave and set aside.

4. Blend hung yogurt and paneer in a blender till smooth and transfer into a bowl. Add mango pulp and mix. Add the milk mixture and mix again. Add the powdered sugar and mix till well incorporated.

5. Add the mango essence and dissolved carrageenan and mix well. Pour this mixture into the prepared tin over the biscuit layer. Refrigerate for two to three hours.

6. Dissolve mango jelly in a quarter cup of water, bring it to a boil and cool. Put a layer of mango jelly on the set cheesecake. Chill until the jelly is set. Whip the cream till it stands in peaks.

7. Remove the cheesecake from the spring form pan and transfer onto a serving plate. Put the cream into an icing bag with a star nozzle and pipe rosettes on the surface of the cheesecake. Cut into wedges with a sharp knife dipped in hot water. Serve immediately.