- 50 gMarie Biscuits
- 30 gD’lecta unsalted butter
- 100 gD’lecta cream cheese
- 50 gMousse mix
- 25 mlD’lecta Premium Cow Milk
- 50 mlThandai Syrup
- 140 gD’licia non dairy whip topping
- 20 gD’licia non dairy whip topping (For garnish)
Crush the marie biscuits using a rolling pin until fine.
Melt the butter and mix with the crushed marie biscuits.
Take a 5 inch round ring or a loose bottom cake tin, put the tin on a cake board or a plate.
Put the biscuit mixture on the base of the ring and press tightly with a spoon.
Chill the ring in the refrigerator until you make the filling.
For the filling :
Soften the cream cheese slightly. Add lemon zest and juice to the cream cheese and mix well. Mix in Thandai syrup with cream cheese.
Beat the non dairy whip topping until soft peaks are formed.
Fold the 100g of whip topping with the cream cheese and beat until uniform.
Warm the milk slightly and mix the mousse mix in it to form a paste.
Beat this paste into the cream mixture until uniformly mixed.
Put this mixture on top of the biscuit base and level with a pallete knife.
Chill the cheesecake in the refrigerator until set, atleast 2 hours.
For the topping :
Pipe the remaining whip topping over the cheesecake and garnish with Masala milk powder.
Cut into wedges and serve.