{"id":28534,"date":"2023-03-06T15:09:16","date_gmt":"2023-03-06T09:39:16","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=28534"},"modified":"2024-07-20T12:18:57","modified_gmt":"2024-07-20T06:48:57","slug":"thandai-cheesecake-eggless-cheesecake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/thandai-cheesecake-eggless-cheesecake\/","title":{"rendered":"Thandai Cheesecake - Eggless Cheesecake"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

\"Thandai<\/figure>\n\n\n\n

I know it\u2019s a little last minute, but this eggless cheesecake is a true gastronomical masterpiece. A showstopper. Even if you can\u2019t have it as a Holi dessert, it works as a gorgeous centerpiece for any <\/em>occasion.<\/p>\n\n\n\n

The cake indulges your taste buds with subtle hints of elaichi<\/em>, 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.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

\"Lifting<\/figure>\n\n\n\n

TRY THIS NO-EGG CHEESECAKE! IT\u2019S<\/strong> -<\/h2>\n\n\n\n

Super festive<\/p>\n\n\n\n

Easy to prepare and well in advance<\/p>\n\n\n\n

The perfect fusion Indian dessert for your Holi (or Diwali) parties<\/p>\n\n\n\n

Sure to tantalize your taste buds and leave you craving for more.<\/p>\n\n\n\n

HOW TO MAKE THANDAI CHEESECAKE?<\/strong><\/h2>\n\n\n\n

Step 1:<\/strong> While the oven preheats, combine crushed Marie biscuits with melted butter. Mix well until you have a uniform crumb with a wet sand consistency.<\/p>\n\n\n\n

Step 2:<\/strong> Spread it evenly onto the base of an 8-inch springform pan and press down to pack it tightly and firmly.<\/p>\n\n\n\n

Step 3:<\/strong> 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).<\/p>\n\n\n\n

\"Baked<\/figure>\n\n\n\n

Step 4:<\/strong> Meanwhile, beat softened (or room temperature) cream cheese with caster sugar.<\/p>\n\n\n\n

Step 5:<\/strong> When they're well mixed, add in the cream and a little bit of all-purpose flour and whisk well. You\u2019re looking for a homogenous, smooth mixture with no lumps. Don\u2019t beat it beyond this point.<\/p>\n\n\n\n

Step 6:<\/strong> Add in a couple of teaspoons of rose water (optional but highly recommended) and thandai masala<\/a>.<\/p>\n\n\n\n

\"Thandai<\/figure>\n\n\n\n

Step 7:<\/strong> Pour the fusion dessert filling over the baked crust and bake for 55 to 60 minutes. <\/p>\n\n\n\n

\"cheesecake<\/figure>\n\n\n\n

Step 8:<\/strong> Cool in pan and then place it in the fridge overnight.<\/p>\n\n\n\n

Final step:<\/strong> Serve the next day!<\/p>\n\n\n\n

\"Baked<\/figure>\n\n\n\n

THANDAI CAKE NOTES<\/strong><\/h2>\n\n\n\n