Thandai Cheesecake is a fusion dessert for Holi combining Thandai Masala in Cheesecakes.
Add everything to the blender except the butter and pulse everything to a sand like consistency.
Add the melted butter and combine so that it resembles wet sand.
Divide the mixture is between two tins and press this onto the base of the mini cheesecake or cake tin.
Let it chill in the refrigerator for atleast 15 mins until then prepare your cheesecake
You could also use just oreos to line the base, I just had 3 oreos so added almonds and waffle cones to it; wont complain as it tasted really good.
Add the saffron strands to hot milk and let sit for 15 mins.
Meanwhile whip cream cheese, sugar, rose water, vanilla, lemon zest until soft and creamy. Won't take more than 2-3 mins.
Add thandai masala and the saffron milk mixture and give a good mix.
Whip the cream until stiff peaks and combine the cream cheese to the whipped cream in three parts with soft and gentle hands.
Divide the mixture in two and pour it on top of the cheesecake base.
Cover with the cling wrap so that the wrap touches the cheesecake and let it set overnight in the refrigerator.
Heat everything mentioned in the ingredients above for plum compote in a saucepan until it reduces to half of what you started with. And that is your plum compote.
Take a white or black plain serving dish. With a pastry brush, brush the plum compote in the centre of the base. Place the thandai cheesecake on top to one side. Garnish with rose petals and pistachios. Put some thandai masala powder. Add whipped cream, vanilla ice-cream and fresh fruits. And thats it your thandai cheesecake is ready.