Thandai cheesecake, a spoonably soft and delightful fusion dessert is a perfect festive 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.
1cup / 100 gmsCrushed Marie biscuitsYou can use Graham crackers too
Cheesecake Filling
2cups /450 gmsCream cheese , softened
1cup / 200 gmsCaster sugar
1/2cup /115 mlCreamI used Amul cream 25% fat
1/4cup / 30 gmsAll-purpose flour
1.5tspRose water
4tbspThandai masala powder*Homemade or store-bought
Garnish
Varq ( silver foil), Crushed pistachios, Dried rose petals
Instructions
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.
Cheesecake 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!