A sugar-free fusion treat will brighten up your holiday swag and get you in the spirit for the best day of the year. Holi is all about thandai, so enjoy making this wonderful sugar-free and guilt-free version.
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
Thandai Cheesecake Recipe
To make Thandai powder:
1. Grind all of the thandai masala ingredients to a fine powder in a jar or with a blender.
2. Mix in a little water to make a smooth paste.
For the foundation:
1. Preheat the oven to 170°C.
2. Grease a 4-inch ring and cover the bottom with silver foil, making sure it extends up the edges as well.
3. Combine the almond flour, melted butter, and erythritol in a mixing bowl until it resembles breadcrumbs.
4. Press the mixture into the ring and bake at 170 degrees Celsius for 8-10 minutes.
5. When it is golden brown and smells baked, set it aside to cool fully.
To make the filling:
1. In a microwave-safe basin, sprinkle the gelatin over the cold water.
2. Stir to combine. Allow for 5 minutes to soften. Microwave the gelatin for 20 to 30 seconds, or until completely dissolved and liquid. Place aside to cool.
3. Sift the powdered erythritol over the cream cheese in the bowl.
4. Mix until the cream cheese and lime juice are completely combined.
5. Combine the cream and thandai paste.
6. Mix in the gelatin.
7. Place the filling on top of the crust in the pan. Smooth the cheesecake’s top. Refrigerate overnight, covered with plastic wrap
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