Thandai Cheesecake

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Thandai Cheesecake
This is a Vegetarian Recipe
  • RECIPE CATEGORY: Dessert
  • Cuisine: American
  • type: Veg
  • 30 mins
  • 6
  • Easy
This is a Vegetarian Recipe
  • RECIPE CATEGORY: Dessert
  • Cuisine: American
  • type: Veg
  • 30 mins
  • 6
  • Easy
  • 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)
Step 1

Crush the marie biscuits using a rolling pin until fine.

Step 2

Melt the butter and mix with the crushed marie biscuits.

Step 3

Take a 5 inch round ring or a loose bottom cake tin, put the tin on a cake board or a plate.

Step 4

Put the biscuit mixture on the base of the ring and press tightly with a spoon.

Step 5

Chill the ring in the refrigerator until you make the filling.

Step 6

For the filling :

Step 7

Soften the cream cheese slightly. Add lemon zest and juice to the cream cheese and mix well. Mix in Thandai syrup with cream cheese.

Step 8

Beat the non dairy whip topping until soft peaks are formed.

Step 9

Fold the 100g of whip topping with the cream cheese and beat until uniform.

Step 10

Warm the milk slightly and mix the mousse mix in it to form a paste.

Step 11

Beat this paste into the cream mixture until uniformly mixed.

Step 12

Put this mixture on top of the biscuit base and level with a pallete knife.

Step 13

Chill the cheesecake in the refrigerator until set, atleast 2 hours.

Step 14

For the topping :

Step 15

Pipe the remaining whip topping over the cheesecake and garnish with Masala milk powder.

Step 16

Cut into wedges and serve.

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