Name: Thandai Cheesecake
Prep time: 5 min
Cook time: 20 min
Yield: 8
Cuisine: Indian
Ingredients: Parchment paper; 1/2 teaspoon cardamom powder; Dried rose petals; Electric mixer; Equipment; For Saffron Milk; 28-30 saffron strands; 2 tablespoons hot milk; For Cheesecake Crust; 10 (150 grams) digestive biscuits; 1/4 cup (57 grams) unsalted butter (can be replaced with the same amount of cold milk); For Cheesecake Filling; 400 grams full-fat cream cheese, room temperature; 55 grams (a little more than 1/2 cup) powdered sugar; 118 ml (1/2 cup) whipping cream, min 35% fat, chilled; 3 tablespoons thandai masala powder; Decoration (optional); Fruits or berries; Badam ladoo (sliced); Thandai masala powder; Edible silver/golden pearls; 6 inch or 16 cm springform tin/pan; Knife, offset spatula, cake spatula, flat spatulas, spoon, bowls; INGREDIENT_2; NOTE: Some ingredients can be replaced with their vegan counterparts.

Instructions

Add saffron strands to a bowl, and crush it using fingers. Now add 2 tablespoons of hot milk to it and set it aside to infuse for 20 minutes. NOTE: Watch the recipe video to learn how to perform these cooking steps.
Brush a springform pan/tin base with some butter. Top with the parchment paper and brush again. Keep it aside. Melt the butter in a microwave. Place digestive biscuits in a Ziploc bag and crush with a rolling pin until it resembles coarse crumbs. Alternatively, you can also process them in a food processor. Add the melted butter to the bag and mix well until combined. I mixed in the Ziploc bag itself, but you can also transfer biscuit crumbs to a bowl and then mix it with the melted butter. Next, pour the biscuit crumbs mixture into the prepared cake pan. Press down evenly with the back of a spoon to make the crust. Once the crust is ready, place the pan in the refrigerator for 30-40 minutes to let the crust set. NOTE: Watch the recipe video to learn how to perform these cooking steps.
Add cream cheese to the mixing bowl and whisk for about 5-6 minutes or until fluffy, using a handheld/stand mixer. Now add in thandai masala powder, saffron-soaked milk, cardamom powder, and powdered sugar. Whisk again until well combined. Set it aside. In another bowl, whisk whipping cream until stiff peaks (do not to over-beat it). Now, add whipped cream to the cream cheese mixture and gently fold everything together, using a spatula. Do this in 2 parts. NOTE: Watch the recipe video to learn how to perform these cooking steps.

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Thandai Cheesecake

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