Vanilla Chai Cheesecake
Indulge in the warm, spiced flavors of this Vanilla Chai Cheesecake, a luxurious dessert that blends creamy richness with the cozy notes of chai. Featuring a buttery graham cracker crust and a velvety filling infused with vanilla and aromatic spices like cinnamon, cardamom, and ginger, this cheesecake is the perfect centerpiece for any gathering. The baking process ensures a smooth, crack-free finish, while a gentle overnight chill enhances its lush texture. Ideal for the holidays or a unique twist on classic cheesecake, this sweet treat is sure to impress chai lovers and dessert enthusiasts alike. Serve it with a dollop of whipped cream or a dusting of extra chai spice for an irresistible finishing touch.
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Ingredients
- 200 grams graham cracker crumbs
- 80 grams unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 680 grams cream cheese, softened
- 200 grams granulated sugar (for filling)
- 3 large eggs
- 120 milliliters sour cream
- 60 milliliters heavy cream
- 1.5 teaspoons vanilla extract
- 1.5 teaspoons chai spice mix (ground cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper)
- 1 tablespoon all-purpose flour
- 1 pinch pinch of salt
Directions
Step 1
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan with butter or line the base with parchment paper.
Step 2
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Step 3
Press the mixture firmly into the bottom of the prepared pan to form an even crust layer. Use the back of a spoon or the base of a measuring cup to smooth it out. Bake the crust for 8 minutes, then set it aside to cool.
Step 4
In a large mixing bowl, beat the softened cream cheese and 200 grams of granulated sugar with an electric mixer until smooth and fluffy, about 2-3 minutes.
Step 5
Add the eggs one at a time, mixing on low speed between each addition to avoid overmixing.
Step 6
Mix in the sour cream, heavy cream, vanilla extract, chai spice mix, all-purpose flour, and a pinch of salt. Blend until the mixture is smooth and creamy.
Step 7
Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula if needed.
Step 8
Place the springform pan on a baking sheet, then bake in the preheated oven for 55-60 minutes, or until the edges are set but the center is slightly jiggly.
Step 9
Turn off the oven, and crack the oven door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracks.
Step 10
Once cooled to room temperature, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Step 11
Before serving, carefully release the cheesecake from the springform pan. Optionally, dust the top with a bit of additional chai spice mix or garnish with whipped cream. Slice and enjoy!
Nutrition Facts
| Serving size | (1533.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5423.5 |
| Total Fat 381.6g | 0% |
| Saturated Fat 222.0g | 0% |
| Cholesterol 1605.5mg | 0% |
| Sodium 3873.5mg | 0% |
| Total Carbohydrate 437.4g | 0% |
| Dietary Fiber 6.4g | 0% |
| Total Sugars 308.3g | |
| Protein 81.4g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1083.7mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 1268.9mg | 0% |
Source of Calories