To make the paneer, in a thick bottomed vessel, over medium heat, bring the milk to a boil. Add the vinegar and keep stirring the mixture. Lemon juice or yogurt can also be used for curdling the milk to make paneer. The milk will curdle and the milk solids will separate and float to the top in a thick cheesy layer. Keep stirring till all the solids have separated and only a cloudy whey is left below.

Place a largish piece of cheesecloth (or similar cloth) in a colander/ sieve and pour the curdled mixture into it. When the whey has drained out, rinse the paneer (cheese) with water a couple of times and allow the water to drain out completely. Now gather the sides of the cloth together and twist the top and squeeze out as much water as you can from the paneer. Keep this as it is in the colander for about an hour.

For the Cardamom Flavoured Rose Cheesecake Bars, melt the butter over low heat. Cool slightly, add the rest of the ingredients for the crust and mix well. I used a 8" by 8" square glass pie dish to make these bars.

Grease a square piece of aluminium foil that will sit well in your pie dish. Carefully press the crumb mixture well, into the bottom of the pie dish.

Now make the filling. Purxe9e the paneer and the crumbled tofu with 1 tbsp of water till smooth. Put this into a bowl along with the condensed milk, sugar, baking powder, baking soda, corn starch, lemon juice and vanilla. Using a handheld electric mixer, beat this till smooth. Then add the yogurt and powdered cardamom and blend well.

Divide the mixture into two portions. To one portion, add the rose syrup and food colouring and blend well. Now pour the rose cheesecake mixture into the other (white) portion and just fold in a couple of times so the mixture has a marbled appearance.

Pour this into the prepared crust and gently smoothen the top. Bake the cheesecake (without a water bath) for about an hour at 150C. The cheesecake will look set with a slightly creamy centre. Cool completely at room temperature and refrigerate for at least 3 hours.

Then take the cheesecake out and slowly lift it out from the dish along with the foil. Peel off the foil and cut into 12 pieces/ bars. Serve chilled.

For the Chocolate And Vanilla Zebra-Stripe Cheesecake, I used the Abbey's Infamous Cheesecake recipe as my base. You can find my notes in brackets threaded in the method below highlighted in bold.

My substitutions to that recipe (given above) are as follows : I used Nice biscuit crumbs instead of Graham Cracker crumbs. Since they're sweet I omitted the sugar in the crust but added 1/2 cup mini chocolate chips instead. I substituted the cream cheese with 3 cups pureed home-made paneer made from 3L 4.5% fat milk. I used 6 tbsp of purxe9ed tofu + 4 tsp cornstarch instead of three eggs. I used 2 tbsp lime juice, omitted the liqueur and added 1 cup milk chocolate pieces.

Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside. (My cake tin has a removable bottom so I lined my cake tin with greased aluminium foil before layering the crust.)

3. Combine cream cheese (I used purxe9ed paneer) and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs (I substituted purxe9ed tofu and cornstarch) , one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

(At this point I divided the filling into two portions. I melted the chocolate over hot water and added it to one portion and blended it well. Then I poured half of the plain (white) filling into the prepared crust and spread it to cover the bottom. Then I poured half the chocolate filling in the middle spreading it, leaving an outer 1/4" of white filling. Then I poured the remaining white filling, again leaving 1/4" of the chocolate filling and finished with the chocolate filling, once again leaving a 1/4 " of the white filling showing. Check the original cheesecake for a better idea.)

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water. (I wrapped the bottom and sides of my cake tin with a single sheet of aluminium foil before placing it in the water bath. I had no problems of water getting to my cheesecake and my cheesecake stayed dry.)

5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan Notes : The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

Prep notes : While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!