I have never eaten such a delicious cheesecake! Ideal dessert for Holi, everyone is gonna love it.
2.7 هزار بار بازدید -
2 سال پیش
-
No-Bake Thandai Cheesecake is a
No-Bake Thandai Cheesecake is a rich, creamy, delicious dessert which makes it an ideal treat for Holi! This eggless, flavour bursting Indian style cheesecake is made with cream cheese, whipped cream, sugar, saffron, cardamom, and thandai masala aka spice nut mix.
#thandaicheesecake #holidessert #glutenfree
Thandai Masala Powder Recipe: Instant Thandai Powder Recipe | Thand...
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Ingredients for saffron milk
☛ 28-30 saffron strands
☛ 2 tablespoons hot milk
Ingredients for base
☛ 10 (150 grams) digestive biscuits
☛ 1/4 cup (57 grams) unsalted butter (can be replaced with the same amount of cold milk)
Ingredients for the filling
☛ 400 grams full-fat cream cheese, room temperature
☛ 55 grams (a little more than 1/2 cup) powdered sugar
☛ 118 ml (1/2 cup) whipping cream, min 35% fat, chilled
☛ 3 tablespoons thandai masala powder
☛ 1/2 teaspoon cardamom powder
Decoration (optional)
☛ Fruits or berries
☛ Badam ladoo (sliced)
☛ Thandai masala powder
☛ Dried rose petals
☛ Edible silver/golden pearls
Equipment
☛ 6 inch or 16 cm springform tin/pan
☛ Electric mixer
☛ Knife, offset spatula, cake spatula, flat spatulas, spoon, bowls
☛ Parchment paper
Making Saffron Milk
1. Add saffron strands to a bowl, and crush it using fingers. Now add 2 tablespoons of hot milk to it and set it aside to infuse for 20 minutes.
Making crust for thandai cheesecake
3. Brush a springform pan/tin base with some butter. Top with the parchment paper and brush again. Keep it aside. Melt the butter in a microwave.
4. Place digestive biscuits in a Ziplock bag and crush with a rolling pin until it resembles coarse crumbs. Alternatively, you can also process them in a food processor.
5. Add the melted butter and mix well until combined. I mixed in the ziplock bag itself, but you can also transfer biscuit crumbs to a bowl and then mix it with the melted butter.
6. Next, pour biscuit crumbs mixture into the prepared cake pan. Press down evenly with the back of a spoon to make the crust. Once the crust is ready, place the pan in the refrigerator for 30-40 minutes to let the crust set.
Making Saffron Milk
1. Add saffron strands to a bowl, and crush it using fingers. Now add 2 tablespoons of hot milk to it and set it aside to infuse for 20 minutes.
Making crust for thandai cheesecake
1. Brush a springform pan/tin base with some butter. Top with the parchment paper and brush again. Keep it aside. Melt the butter in a microwave.
2. Place digestive biscuits in a Ziploc bag and crush with a rolling pin until it resembles coarse crumbs. Alternatively, you can also process them in a food processor.
3. Add the melted butter and mix well until combined. I mixed in the ziploc bag itself, but you can also transfer biscuit crumbs to a bowl and then mix it with the melted butter.
4. Next, pour biscuit crumbs mixture into the prepared cake pan. Press down evenly with the back of a spoon to make the crust. Once the crust is ready, place the pan in the refrigerator for 30-40 minutes to let the crust set.
Making Thandai Cheesecake Filling
1. Add cream cheese to the mixing bowl and whisk for about 5-6 minutes or until fluffy, using a handheld/stand mixer. Now add in thandai masala powder, saffron-soaked milk, cardamom powder, and powdered sugar. Whisk again until well combined. Set it aside.
2. In another bowl, whisk whipping cream until stiff peaks (do not to over-beat it). Now, add whipped cream to the cream cheese mixture and gently fold everything together, using a spatula. Do this in 2 parts.
Assembling Thandai Cheesecake Filling
1. Pour the prepared cheesecake filling into the prepared springform pan. Smoothen the top. Run a towel along inside of the cake tin, all the way around, and clean the edges off with a paper towel. Gently tap the pan a couple of times. Cover the cake tin with cling wrap. Chill for about 8 hours (overnight) or until fully set.
2. Run a knife all around the cheesecake to help loosen it up. Release the spring and remove the ring. Lift up the cheesecake using a spatula and place it on a serving plate. Smooth out rough edges, and decorate the cake. I decorated mine with berries, dried rose petals, badam ladoo, thandi masala powder, and edible pearls. Slice and serve!
-------------------
If you loved this easy recipe video, then please do give it a like and also share this video with your family and friends
-------------------
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INSTAGRAM: Instagram: mygingergarlickitchen
FACEBOOK: Facebook: MyGingerGarlicKitchen
PINTEREST: Pinterest: anupamapaliwal
TWITTER: Twitter: anupama_dreams
#thandaicheesecake #holidessert #glutenfree
Thandai Masala Powder Recipe: Instant Thandai Powder Recipe | Thand...
-------------------
SUBSCRIBE HERE ➔ @mygingergarlickitchen
-------------------
Click here for the full recipe: https://www.mygingergarlickitchen.com...
-----------------
Ingredients for saffron milk
☛ 28-30 saffron strands
☛ 2 tablespoons hot milk
Ingredients for base
☛ 10 (150 grams) digestive biscuits
☛ 1/4 cup (57 grams) unsalted butter (can be replaced with the same amount of cold milk)
Ingredients for the filling
☛ 400 grams full-fat cream cheese, room temperature
☛ 55 grams (a little more than 1/2 cup) powdered sugar
☛ 118 ml (1/2 cup) whipping cream, min 35% fat, chilled
☛ 3 tablespoons thandai masala powder
☛ 1/2 teaspoon cardamom powder
Decoration (optional)
☛ Fruits or berries
☛ Badam ladoo (sliced)
☛ Thandai masala powder
☛ Dried rose petals
☛ Edible silver/golden pearls
Equipment
☛ 6 inch or 16 cm springform tin/pan
☛ Electric mixer
☛ Knife, offset spatula, cake spatula, flat spatulas, spoon, bowls
☛ Parchment paper
Making Saffron Milk
1. Add saffron strands to a bowl, and crush it using fingers. Now add 2 tablespoons of hot milk to it and set it aside to infuse for 20 minutes.
Making crust for thandai cheesecake
3. Brush a springform pan/tin base with some butter. Top with the parchment paper and brush again. Keep it aside. Melt the butter in a microwave.
4. Place digestive biscuits in a Ziplock bag and crush with a rolling pin until it resembles coarse crumbs. Alternatively, you can also process them in a food processor.
5. Add the melted butter and mix well until combined. I mixed in the ziplock bag itself, but you can also transfer biscuit crumbs to a bowl and then mix it with the melted butter.
6. Next, pour biscuit crumbs mixture into the prepared cake pan. Press down evenly with the back of a spoon to make the crust. Once the crust is ready, place the pan in the refrigerator for 30-40 minutes to let the crust set.
Making Saffron Milk
1. Add saffron strands to a bowl, and crush it using fingers. Now add 2 tablespoons of hot milk to it and set it aside to infuse for 20 minutes.
Making crust for thandai cheesecake
1. Brush a springform pan/tin base with some butter. Top with the parchment paper and brush again. Keep it aside. Melt the butter in a microwave.
2. Place digestive biscuits in a Ziploc bag and crush with a rolling pin until it resembles coarse crumbs. Alternatively, you can also process them in a food processor.
3. Add the melted butter and mix well until combined. I mixed in the ziploc bag itself, but you can also transfer biscuit crumbs to a bowl and then mix it with the melted butter.
4. Next, pour biscuit crumbs mixture into the prepared cake pan. Press down evenly with the back of a spoon to make the crust. Once the crust is ready, place the pan in the refrigerator for 30-40 minutes to let the crust set.
Making Thandai Cheesecake Filling
1. Add cream cheese to the mixing bowl and whisk for about 5-6 minutes or until fluffy, using a handheld/stand mixer. Now add in thandai masala powder, saffron-soaked milk, cardamom powder, and powdered sugar. Whisk again until well combined. Set it aside.
2. In another bowl, whisk whipping cream until stiff peaks (do not to over-beat it). Now, add whipped cream to the cream cheese mixture and gently fold everything together, using a spatula. Do this in 2 parts.
Assembling Thandai Cheesecake Filling
1. Pour the prepared cheesecake filling into the prepared springform pan. Smoothen the top. Run a towel along inside of the cake tin, all the way around, and clean the edges off with a paper towel. Gently tap the pan a couple of times. Cover the cake tin with cling wrap. Chill for about 8 hours (overnight) or until fully set.
2. Run a knife all around the cheesecake to help loosen it up. Release the spring and remove the ring. Lift up the cheesecake using a spatula and place it on a serving plate. Smooth out rough edges, and decorate the cake. I decorated mine with berries, dried rose petals, badam ladoo, thandi masala powder, and edible pearls. Slice and serve!
-------------------
If you loved this easy recipe video, then please do give it a like and also share this video with your family and friends
-------------------
▬▬▬▬▬▬▬ My Social Media Links ▬▬▬▬▬▬▬
INSTAGRAM: Instagram: mygingergarlickitchen
FACEBOOK: Facebook: MyGingerGarlicKitchen
PINTEREST: Pinterest: anupamapaliwal
TWITTER: Twitter: anupama_dreams
2 سال پیش
در تاریخ 1400/12/17 منتشر شده
است.
2,787
بـار بازدید شده