Eggless Baked Thandai Cheesecake
Eggless Baked Thandai Cheesecake is easy to bake, rich delicious cheesecake perfect for holi celebration, makes an amazing dessert.
Ingredients
For the crust:
- 120 gm Britannia Marie Gold
- 60 gm Butter melted
- 1 tbs Thandai powder
For the Filling:
- 300 gm Cream Cheese
- 250 gm Condensed Milk
- 2 tbs Thandai Powder
- 100 gm Milk
Instructions
- Preheat oven to 150C.
- Grind the biscuits to fine powder.
- Add butter and thandai powder and mix until they are uniformly distributed.
- Transfer to a 7” loose bottomed pan and using a spoon press it well to the base of the tin.
- Take three aluminium foil squares, place the tin in the centre and bring the foil around the tin.
- Press it well so that it holds shape. Set it aside.
- Mix together hot milk and thandai powder and allow it to cool down.
- In a bowl, take cream cheese, milk and mix it well.
- Add the condensed milk and whisk until the batter is smooth and lump free.
- Pour it on the biscuit base.
- Place the tin in a deep tray with 1 cm water in it.
- Bake the cheesecake in preheated oven for 45-50 minutes.
- Open the oven door and let the cheesecake cool completely.
- Decorate the top with slivered pistachios, rose petals and almonds.
- Remove the tin from the foil, place it on a plate, cover the tin with cling film and refrigerate overnight.
- Next day, remove the cheesecake from tin, remove the base plate. Transfer to a serving plate. Slice it up and serve.