Name: No bake thandai cheesecake recipe by Shibani Hota at BetterButter
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 5
Ingredients: 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

ABOUT No bake thandai cheesecake RECIPE

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.

Ingredients Serving: 5

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

Instructions

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.
Take a loose bottom spring firm pan or a tart tin.
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.
Keep in refrigerator for 30 minutes, till it sets well.
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.
In a food processor take crumble paneer and curd, blend it for 30 seconds. Keep aside.
Now heat up the china grass soaked in warm water, boil till the china grass melts.
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).
Add cottage cheese and curd mixture, powdered sugar, condensed milk, rose & saffron essence, rose water and beat it for 30 seconds more.
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

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