Name: Thandai mini Cheesecakes recipe by Rupal Patel at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: For the Crust:; 1 nd 1/2 cup of crushed graham crackers or any digestive cookies; 6-8 tablespoon unsalted butter, melted; 1 tablespoon brown sugar or sugar; For the Cheesecake filling:; 8 ounce cream-cheese; 3-4 tablespoon condensed milk; 1/2 teaspoon vanilla extract; 1-2 teaspoon sugar (optional); 1 teaspoon rose-water; 2 tablespoon thandai masala (I use home-made); Food color for garnishing (optional)

ABOUT Thandai mini Cheesecakes RECIPE

'Holi' the festival of colors is around the corner now. It is a major festival celebrated in all parts of India with lots of enthusiasm. During Holi people play with colors and color sprinklers, this is usually followed with music, dance and the most important-lavish and colorful food. After all, the holi fun and running around is bound to make you hungry! Here is some special Holi recipe with my fusion touch for you to try and watch as your creations disappear on Holi day! Presenting "Thandai Mini Cheesecake"!

Ingredients Serving: 4

For the Crust:
1 nd 1/2 cup of crushed graham crackers or any digestive cookies
6-8 tablespoon unsalted butter, melted
1 tablespoon brown sugar or sugar
For the Cheesecake filling:
8 ounce cream-cheese
3-4 tablespoon condensed milk
1/2 teaspoon vanilla extract
1-2 teaspoon sugar (optional)
1 teaspoon rose-water
2 tablespoon thandai masala (I use home-made)
Food color for garnishing (optional)

Instructions

To prepare the crust, crush the graham crackers or any digestive cookies until very fine crumbs form. (Use a food-processor or crush them with a rolling pin). Pour these crumbs into a medium sized bowl, stir in sugar.
Add butter and stir until its well combined.
Press the crumb mixture into small cookie cutters, spread and press flat. Make all mini crust like this. Chill the crust in the freezer at least for 10 minutes.
To prepare the cheesecake filling:
Using an electric whipping mixer set at medium-high speed, beat the cream-cheese in a large bowl until its smooth. Add condensed milk, vanilla extract and rose water in it and beat again.
Add 2 tablespoons of thandai masala, sugar and mix well. Pour the cream-cheese filling on the crust. Smooth the top with a rubber spatula.
Pour on all mini crust like this. Cover with a plastic wrap and refrigerate until its firm. (at least for an hour). Sprinkle some food color drops on it for a 'Holi' touch.

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