Thandai cheesecake, a spoonably soft and delightful fusion dessert is a perfect Holi recipe. A heavenly combination that takes the velvety smooth, creamy filling of a classic cheesecake and infuses it with the rich, aromatic thandai masala to create a symphony of flavors in every forkful.
I know it’s a little last minute, but this eggless cheesecake is a true gastronomical masterpiece. A showstopper. Even if you can’t have it as a Holi dessert, it works as a gorgeous centerpiece for any occasion.
The cake indulges your taste buds with subtle hints of elaichi, back notes of black pepper, and specks of saffron. And since my thandai mix is textured, you also get a harmonious blend of textures and flavors in every bite complementing the buttery, crumbly crust, and tangy, slightly sweet filling.
TRY THIS NO-EGG CHEESECAKE! IT’S -
Easy to prepare and well in advance
The perfect fusion Indian dessert for your Holi (or Diwali) parties
Sure to tantalize your taste buds and leave you craving for more.
HOW TO MAKE THANDAI CHEESECAKE?
Step 1: While the oven preheats, combine crushed Marie biscuits with melted butter. Mix well until you have a uniform crumb with a wet sand consistency.
Step 2: Spread it evenly onto the base of an 8-inch springform pan and press down to pack it tightly and firmly.
Step 3: Bake the base for 10 to 15 minutes, then lower the temperature of the oven. Baking the crust first keeps it perfectly crunchy (not soggy).
Step 4: Meanwhile, beat softened (or room temperature) cream cheese with caster sugar.
Step 5: When they're well mixed, add in the cream and a little bit of all-purpose flour and whisk well. You’re looking for a homogenous, smooth mixture with no lumps. Don’t beat it beyond this point.
Step 6: Add in a couple of teaspoons of rose water (optional but highly recommended) and thandai masala.
Step 7: Pour the fusion dessert filling over the baked crust and bake for 55 to 60 minutes.
Step 8: Cool in pan and then plonk it in the fridge overnight.
Final step: Serve the next day!
THANDAI CAKE NOTES
- How do I get a smooth and silky batter? By using room-temperature ingredients. Cold ingredients don’t beat well, giving lumpy and chunky batter and forcing you to over-mix.
- The other trick to making creamy, rich cheesecakes that don’t crack is never over-mixing. The more you whisk, the more aerated the filling becomes, which causes cracks.
- Want a mess-free Thandai cheesecake recipe? Use a springform cake pan and line the base and sides on the outside with foil. In case there are any drips, the foil will catch them all!
- Bake the cheesecake at a low temperature. It’s key to a velvety cake and not a dry one.
- Cheesecakes do not love interference. Let it bake undisturbed.
- Check at the 50-minute mark. The top should be firm and the center a little jiggly. That’s the time to turn off the heat.
- Crack open your oven door and let the cake cool for 30 minutes. If you take it out immediately or leave the door wide open, the drastic temperature change can crack it.
- Don’t worry if the center of the spiced cheesecake falls. That’s usual.
- Do not skip chilling the cake overnight, or at least 8 hours.
Crust: Don’t have Marie biscuits? Replace them with not-too-sweet options like Graham crackers or digestives.
Eggs: I kept this Holi recipe for cheesecake without eggs because so many of you requested it. But it can be easily made with eggs. Whisk in two in the cream cheese filling without removing or reducing any other ingredients. It’ll add to the richness of the cake.
Cream cheese: Use homemade cream cheese if you don't have any store-bought one on hand. It tastes super creamy and fresh!
Spices: This is completely optional, but feel free to add half a teaspoon of finely ground green cardamom to the crust. The queen of spices really enlivens the fusion dessert.
You can skip the rose water, but it does lend this recipe for eggless cheesecake a je ne sais quoi so I really suggest including the aromatic.
Here’s how to make thandai masala at home. It takes less than 5 minutes to make, especially in Indian households, as we already have the ingredients in our pantries. If you don’t, a store-bought one will do in a pinch.
SERVING THE THANDAI DESSERT
You don’t need to lift a finger to dish the cake. Simply bake ahead, take it out of the pan, and serve on a platter.
I was going for a festive feel, so while the thandai cheesecake was still warm, I put vark (silver leaf) on it. (It’s more difficult to place it on a cold cheesecake.) A scattering of rose petals and a dusting of chopped pistachio for that pop of red and green, and the cheesecake was ready for Holi!
MORE CHEESECAKE RECIPES
Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this thandai cheesecake as much as we do!
Thandai Cheesecake - Eggless Cheesecake
- 1/3 cup / 75 gms Butter, melted
- 1 cup / 100 gms Crushed Marie biscuits You can use Graham crackers too
- 2 cups /450 gms Cream cheese , softened
- 1 cup / 200 gms Caster sugar
- 1/2 cup /115 ml Cream I used Amul cream 25% fat
- 1/4 cup / 30 gms All-purpose flour
- 1.5 tsp Rose water
- 4 tbsp Thandai masala powder* Homemade or store-bought
- Varq ( silver foil), Crushed pistachios, Dried rose petals
- Preheat your oven to 180C. Cover the bottom and sides of your 8" springform pan with aluminum foil.
- Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
- Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you're preparing for the filling.
- In a large bowl, whisk the softened cream cheese and caster sugar.
- Add the all-purpose flour and cream. Mix well.
- Whisk in the rose water and thandai masala.
- Mix well and pour into the prepared pan.
- Carefully place in the oven and bake at 160C for about 60 -70 minutes. The top of the cake should look cooked and the center should be a bit wobbly.
- Keep an eye on it as all ovens are different. Mine took almost 65 minutes to bake. If you use a bigger size pan, the bake time will be faster.
- Turn off the heat and slightly crack the door open and allow it to cool for 30 minutes.
- Let the cake cool on the countertop for another hour and then refrigerate for at least 8 hours for it to set completely. Remove carefully from the pan, place it on your serving plate.
- Carefully place the varq ( silver foil), if using, while the cake is a bit warm.
- Garnish with crushed pistachios and dried rose petals. Serve and enjoy!