Story ProgressBack to home
Thandai Cheesecake Recipe
How To Make Thandai Cheesecake
A sugar-free, fusion delight will lighten up your festive swag and get you in the mood for the brightest day. Holi is all about thandai, so enjoy whipping up this delicious twist that is sugar-free and guilt-free.
- Total Cook Time1 hr
- Prep Time 30 mins
- Cook Time 30 mins
- Recipe Servings4
Ingredients of Thandai Cheesecake
- For The Thandai paste:
- 15 gram Cashewnut
- 0.5 gram Black Pepper
- 5 gram Poppy seeds
- 0.5 gram Cardamom powder
- 5 gram Fennel seeds
- 5 gram Melon seeds
- 0.5 gram Rosewater
- 1-2 tbsp Water
- For the base:
- 65 gram Almond flour
- 15 gram Butter, melted
- 6 gram Erythritol
- For the cheesecake filling:
- 2 gram Gelatin powder
- 6 gram Water
- 150 gram Cream cheese
- 25 gram Erythritol
- 25 gram Fresh cream
- 4 gram Lime juice
- Thandai paste
How to Make Thandai CheesecakeHideShow Media
For The Thandai powder:
Grind together all the thandai masala ingredients in the jar or a mixer to a fine powder.
Add a little water and turn it into a smooth paste.
For the Base:
Preheat the oven to 170C degrees.
Grease a 4 inch ring and cover the bottom of the ring with silver foil, ensuring that it comes up to the sides too.
In a bowl, mix the almond flour, melted butter and erythritol and mix until it looks like breadcrumbs.
Press the mix down into the ring and place it in the oven to bake at 170C for about 8-10 mins.
Once it is golden brown and smells baked, let it cool down completely.
For the Filling:
Sprinkle the gelatin over the cold water in a microwave-safe bowl.
Stir to moisten. Set aside for 5 minutes to soften. Once softened, microwave the gelatin for 20 to 30 seconds, until the gelatin is dissolved and is liquid. Set aside to cool.
Place the cream cheese in the bowl and sift the powdered erythritol over top.
Mix until cream cheese, lime juice is fully incorporated.
Add the cream, thandai paste and mix well.
Add the gelatin and mix.
Spoon the filling into the pan on top of the crust. Smooth the top of the cheesecake. Cover with plastic wrap and refrigerate overnight to firm up.