Chai Cheesecake
Indulge in the cozy, spiced flavors of a Chai Cheesecake, where creamy decadence meets the warming allure of traditional chai tea. This elegant dessert begins with a buttery graham cracker crust and is topped with a lusciously smooth cheesecake filling infused with brewed chai and a harmonious blend of aromatic spices like cinnamon, cardamom, and ginger. Perfectly baked to a rich, velvety texture with just a hint of jiggle, this cheesecake is cooled gradually to prevent cracks and chilled for ultimate flavor perfection. Serve this chai-spiced masterpiece at your next gathering or as an autumn-inspired treat, garnished with whipped cream and a sprinkle of cinnamon for a truly irresistible finish. Perfectly balanced and bursting with warm, cozy notes, this Chai Cheesecake is a show-stopping dessert for spice lovers and cheesecake enthusiasts alike!
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Ingredients
- 200 grams graham cracker crumbs
- 75 grams unsalted butter, melted
- 600 grams cream cheese, softened
- 150 grams granulated sugar
- 200 grams sour cream
- 120 milliliters heavy cream
- 3 large eggs
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
- 50 milliliters brewed chai tea (strong)
Directions
Step 1
Preheat your oven to 160°C (320°F) and prepare a 9-inch (23 cm) springform pan by lining the bottom with parchment paper and lightly greasing the sides.
Step 2
In a medium bowl, mix the graham cracker crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Place in the refrigerator to chill while preparing the filling.
Step 3
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2 to 3 minutes.
Step 4
Add the sour cream, heavy cream, and brewed chai tea to the cream cheese mixture, and beat until well incorporated.
Step 5
Add the eggs one at a time, mixing on low speed just until blended after each addition. Do not overmix, as this can incorporate too much air and cause cracks in the cheesecake.
Step 6
In a small bowl, whisk together the cornstarch, vanilla extract, cinnamon, cardamom, ginger, cloves, and nutmeg. Add this spice mixture to the batter and mix until evenly distributed.
Step 7
Pour the cheesecake batter over the chilled crust in the prepared springform pan. Smooth the top with a spatula.
Step 8
Place the springform pan on a baking sheet to catch any drips, then bake in the preheated oven for 60 minutes or until the edges are set and the center still has a slight jiggle.
Step 9
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes and minimize cracking.
Step 10
Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating it for at least 4 hours or overnight.
Step 11
Before serving, carefully run a knife around the edge of the cheesecake to release it from the pan, then remove the springform ring.
Step 12
Slice and serve the chai cheesecake chilled, optionally garnished with whipped cream, a sprinkle of cinnamon, or a dusting of chai spices.
Nutrition Facts
| Serving size | (1563.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5167.6 |
| Total Fat 385.5g | 0% |
| Saturated Fat 225.3g | 0% |
| Cholesterol 1606.0mg | 0% |
| Sodium 3547.2mg | 0% |
| Total Carbohydrate 365.7g | 0% |
| Dietary Fiber 7.1g | 0% |
| Total Sugars 234.6g | |
| Protein 78.0g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1101.7mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 1168.5mg | 0% |
Source of Calories