Thandai Cheesecake - Eggless Cheesecake

Thandai cheesecake, a spoonably soft and delightful fusion dessert is a perfect Holi recipe. A heavenly combination that takes the velvety smooth, creamy filling of a classic cheesecake and infuses it with the rich, aromatic thandai masala to create a symphony of flavors in every forkful.

I know it’s a little last minute, but this eggless cheesecake is a true gastronomical masterpiece. A showstopper. Even if you can’t have it as a Holi dessert, it works as a gorgeous centerpiece for any occasion.

The cake indulges your taste buds with subtle hints of elaichi, back notes of black pepper, and specks of saffron. And since my thandai mix is textured, you also get a harmonious blend of textures and flavors in every bite complementing the buttery, crumbly crust, and tangy, slightly sweet filling.

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TRY THIS NO-EGG CHEESECAKE! IT’S -

Super festive

Easy to prepare and well in advance

The perfect fusion Indian dessert for your Holi (or Diwali) parties

Sure to tantalize your taste buds and leave you craving for more.

HOW TO MAKE THANDAI CHEESECAKE?

Step 1: While the oven preheats, combine crushed Marie biscuits with melted butter. Mix well until you have a uniform crumb with a wet sand consistency.

Step 2: Spread it evenly onto the base of an 8-inch springform pan and press down to pack it tightly and firmly.

Step 3: Bake the base for 10 to 15 minutes, then lower the temperature of the oven. Baking the crust first keeps it perfectly crunchy (not soggy).

Step 4: Meanwhile, beat softened (or room temperature) cream cheese with caster sugar.

Step 5: When they're well mixed, add in the cream and a little bit of all-purpose flour and whisk well. You’re looking for a homogenous, smooth mixture with no lumps. Don’t beat it beyond this point.

Step 6: Add in a couple of teaspoons of rose water (optional but highly recommended) and thandai masala.

Step 7: Pour the fusion dessert filling over the baked crust and bake for 55 to 60 minutes. 

Step 8: Cool in pan and then place it in the fridge overnight.

Final step: Serve the next day!

THANDAI CAKE NOTES

• How do I get a smooth and silky batter? By using room-temperature ingredients. Cold ingredients don’t beat well, giving lumpy and chunky batter and forcing you to over-mix.
• The other trick to making creamy, rich cheesecakes that don’t crack is never over-mixing. The more you whisk, the more aerated the filling becomes, which causes cracks.
• Want a mess-free Thandai cheesecake recipe? Use a springform cake pan and line the base and sides on the outside with foil. In case there are any drips, the foil will catch them all!
• Bake the cheesecake at a low temperature. It’s key to a velvety cake and not a dry one.
• Cheesecakes do not love interference. Let it bake undisturbed.
• Check at the 50-minute mark. The top should be firm and the center a little jiggly. That’s the time to turn off the heat.
• Crack open your oven door and let the cake cool for 30 minutes. If you take it out immediately or leave the door wide open, the drastic temperature change can crack it.
• Don’t worry if the center of the spiced cheesecake falls. That’s usual.
• Do not skip chilling the cake overnight, or for at least 8 hours.

CHEESECAKE VARIATIONS

Crust: Don’t have Marie biscuits? Replace them with not-too-sweet options like Graham crackers or digestives.

Eggs: I kept this Holi recipe for cheesecake without eggs because so many of you requested it. But it can be easily made with eggs. Whisk in two in the cream cheese filling without removing or reducing any other ingredients. It’ll add to the richness of the cake.

Cream cheese: Use homemade cream cheese if you don't have any store-bought one on hand. It tastes super creamy and fresh!

Spices: This is completely optional, but feel free to add half a teaspoon of finely ground green cardamom to the crust. The queen of spices enlivens the fusion dessert.

You can skip the rose water, but it does lend this recipe for eggless cheesecake a je ne sais quoi so I suggest including the aromatic.

Here’s how to make thandai masala at home. It takes less than 5 minutes to make, especially in Indian households, as we already have the ingredients in our pantries. If you don’t, a store-bought one will do in a pinch.

SERVING THE THANDAI DESSERT

You don’t need to lift a finger to dish the cake. Simply bake ahead, take it out of the pan, and serve on a platter.

I was going for a festive feel, so while the thandai cheesecake was still warm, I put vark (silver leaf) on it. (It’s more difficult to place it on a cold cheesecake.) A scattering of rose petals and a dusting of chopped pistachio for that pop of red and green, and the cheesecake was ready for Holi!

MORE CHEESECAKE RECIPES

Apple Crumble Cheesecake

Cheesecake Swirl Brownie

No-Bake Jamun Cheesecake

Saffron Cardamom Cheesecake Recipe

Espresso Cheesecake

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