No bake thandai cheesecake | How to make No bake thandai cheesecake

4.5 from 2 reviews
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By Shibani Hota
Created on 25th Mar 2016
  • No bake thandai cheesecake, How to make No bake thandai cheesecake
No bake thandai cheesecakeby Shibani Hota
  • No bake thandai cheesecake | How to make No bake thandai cheesecake (30 likes)

  • 2 reviews
    Rate It!
  • By Shibani Hota
    Created on 25th Mar 2016

About No bake thandai cheesecake

Cheesecake is a beloved dessert around the world.No matter how you make it, how you cut and how you serve it, cheesecake is truly a dessert that has stood the test of time and it will remain favorite for ages.

No bake thandai cheesecake is a delicious dish which is enjoyed by the people of every age group. The recipe by Shibani Hota teaches how to make No bake thandai cheesecake step by step in detail. This makes it easy to cook No bake thandai cheesecake in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare No bake thandai cheesecake at home. This amazing and mouthwatering No bake thandai cheesecake takes 30 minutes for the preparation and 240 minutes for cooking. The aroma of this No bake thandai cheesecake is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then No bake thandai cheesecake is a good option for you. The flavour of No bake thandai cheesecake is palatable and you will enjoy each and every bite of this. Try this No bake thandai cheesecake and impress your family and friends.

  • Prep Time30mins
  • Cook Time4Hours
  • Serves5People
No bake thandai cheesecake

Ingredients to make No bake thandai cheesecake

  • Marigold biscuits crumb 1 1/2 cup
  • Butter 9tbsp
  • Paneer 1 cup
  • Cream (amul) 200ml
  • Curd 2tbsp
  • Powder sugar 1/2 cup
  • China grass 3 1/2tbsp
  • Condensed milk 5tbsp
  • Thandai powder 3 1/2tbsp
  • Rose essence few drops
  • Saffron essence few drops

How to make No bake thandai cheesecake

  1. Take china grass strands , cut into small pieces then grind into powder.  Soak the china grass powder in 1/4th cup of warm water for ½ an hour.
  2. Take a loose bottom spring firm pan or a tart tin.
  3. Spread parchment paper on the base of the tin or spring firm or whatever you want to set your cake. Grease side of the pan well with little oil.
  4. Keep in refrigerator for 30 minutes, till it sets well.
  5. Take biscuit crumb in a bowl ,add melted butter, mix well. Pour this crumb on the base and spread it evenly. Press the crumb using a back of the spoon.
  6. In a food processor take crumble paneer and curd, blend it for 30 seconds. Keep aside.
  7. Now heat up the china grass soaked in warm water, boil till the china grass melts.
  8. In a bowl beat the cream till soft peak. (it’s a good idea to keep beater and the bowl in refrigerator for 20 minutes).
  9. Add cottage cheese and curd mixture, powdered sugar, condensed milk, rose & saffron essence, rose water and beat it for 30 seconds more.
  10. Now add Thandai masala and strained china grass mixture. Beat it for 30-40 seconds. Take out the spring firm from the refrigerator and pour this mixture over the settled biscuit crumb, spread it evenly .Then refrigerate for 3-4 hours til
My Tip: 1 1/2 tsp gelatin can be used instead of china grass.

Reviews for No bake thandai cheesecake (2)

Madhulika Guptaa year ago
is there any substitute for China grass in this recipe plz tell

Kawal Kandaa year ago