Thandai Cheesecake: The sugar-free, fusion delight is a delectable option for your Holi festivities that will lift your mood. Instead of drinking thandai this Holi, enjoy its cake.
Material :
For Thandai Paste:
-15 grams cashews
-0.5 g black pepper
Poppy seeds - 5 grams
-0.5 gram cardamom powder
-5 grams fennel
- 5 grams of melon seeds
-0.5 grams rose water
-1-2 tbsp water
For Base:
-65 grams of almond flour
-15g butter, melted
-6 grams erythritol
For the Cheesecake Filling:
-2 grams of gelatin powder
-6 grams of water
-150 grams of cream cheese
-25 grams erythritol
-25 grams of fresh cream
-4 grams of lemon juice
- cooling paste
Method :
For Thandai Powder:
1. Grind all the ingredients of thandai masala in a jar or mixer to make a fine powder.
2. Add a little water and turn it into a fine paste.
For Base:
1. Preheat the oven to 170 degrees Celsius.
2. Grease a 4-inch ring and cover the lower part of the ring with silver foil covering the edges well.
3. Combine almond flour, melted butter, and erythritol in a bowl and mix until it resembles breadcrumbs.
4. Press the mixture into a ring and place it in the oven to bake at 170C for about 8-10 minutes.
5. Once it turns golden brown and smells of baking, let it cool completely.
For Filling:
1. In a microwave-safe bowl, sprinkle gelatin over cold water.
2. Stir until soft. Set aside for 5 minutes to soften. Once softened, microwave the gelatin for 20 to 30 seconds, until the gelatin dissolves and becomes liquid. Keep aside to cool.
3. Place cream cheese in a bowl and add erythritol powder on top.
4. Mix cream cheese, and lemon juice till it is completely incorporated.
5. Add cream, and thandai paste and mix well.
6. Add gelatin and mix.
7. Pour the stuffing into the pan on top of the crust. Smooth out the topping of the cheesecakes. Cover with plastic wrap and refrigerate to freeze overnight.
