The recipe called for a flour base, but that needed almond-meal that I was lazy to make, so I compromised and made a base from Digestive biscuits and butter (the easiest way ;)). I used about 90g of butter for 12 digestive biscuits, and this seemed to make the appropriate thickness in a 19cm pan (I measured it as the original recipe was for a 20cm springform pan).
In case of a flour base, it needs to be baked in a pre-heated oven at 150 degrees C for 15 mins. The biscuit base can apparently just be chilled (not baked), but I figured this out only later, so I baked that one anyway for about 10-12 mins till it browned up nicely.
For the filling:
300 g Paneer
170 g Cream cheese
(You can use 500g + 330g if you have a larger pan)
3 eggs (4 in original)
1 1/3 cup sugar (I reduced to little less than 1 cup)
1/4 tsp vanilla essence
1 tbsp lemon rind
1/4 cup lemon juice (I added a bit of Lemoneez as I felt the juice I squeezed wasn't enough)
1 tbsp cornflour (mixed with same amt of water)
Put all the above in a mixie/food processor and it makes a liquidy mixture. Don't mix too long, just enough make it even else it adds too many bubbles. Pour onto base, and bake for 1 hour at the same temperature. Leave in the oven after turning off for 1 more hour. Then into the fridge for 6 hours and you're all set (literally :)).
I had quite a big setback with a power cut of half an hour after it had been in the oven for 20 mins! Surprizingly and unlike how a usual cake would be ruined, this one's reasonably forgiving, and I still got something that looks and tastes pretty good :).