Chai Latte Cheesecake
Updated: Dec 3, 2018
Creamy, soft and airy with strong hints of cinnamon and cardamom. Flavour and aroma achieved by spicing up double cream and additionally infusing it with Chai tea before pouring piping hot to the cheese mixture.
Yield: 1 cheesecake, 16 servings
Form: 20cm round baking tin with removable bottom
Active time: 25 minutes prep + 80 minutes baking +1hr cooling in the oven + 12 hours cooling in the fridge
- 11 Wholegrain Digestive Biscuits
- 2 tablespoons of unsalted butter, melted
- 1/2 teaspoon coarse salt
- 1kg white cream cheese, room temperature
- 1 tablespoon potato starch (optional)
- 3/4 cup* white granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon crystal/coarse salt
- 175ml (3/4 cup) double cream (38%)
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/3 teaspoon cardamom
- 1 Chai tea bag
- 150g milk or white chocolate (optional) - this will create crunchy chocolatey layer on top of biscuit base
- 100g blanched almonds (optional) - this will create crunchy chocolatey layer on top of biscuit base
*cup = 250ml tea cup
- 100g white chocolate, 50ml double cream, 1/2 teaspoon nutmeg
1. For the crust: blend biscuits into a powdered mass, add two spoons of melted butter and salt. Line the bottom of the pan with parchment paper before attaching the sides. Spread the crumbs evenly on the bottom of the pan. Put in the fridge for 5 minutes to cool slightly.
2. Chai spice: mix nutmeg, cinnamon, ginger, cardamom with 1/2 teaspoon sugar. Set aside. Pour double cream into a small pot, add spices and bring to boil stirring occasionally. Dip in Chai-spiced tea bag and cover the pot. Set aside (you want double cream to infuse all the spices before adding to the cheese mixture).
3. Preheat the oven to 120C, adjust oven rack to lower-middle position.
4. Combine cream cheese, salt and vanilla extract. Mix on medium speed for 2 minutes. Reduce speed to low and add sugar all at once mixing until well combined (3 minutes).
5. Add all eggs at once (no need to separate yolks/whites), mix on low speed until combined. Don’t over mix.
6. If you are going with chocolate layer in the cheesecake: melt chocolate and mix with almond nuts. Pour onto the crust. Set aside.
7. Bring spiced double cream to boil again and add hot to the cheese batter while mixing on low speed only until combined (or gently with wooden spoon). You will get fairly thin texture.
8. Pour the cheese batter on top of the crust and chocolate/nut layer.
9. Bake 80-90 minutes at 120C (see Hints). You want your cheesecake to have golden, firm edges and wobbly middle. Once baked switch off the oven but don’t open the door. Leave the cheesecake for 1 hour in the closed oven to cool. Then take out the cake and cool for another 20 minutes at room temperature, run thin knife around the edges to loosen (don’t take out from the form) and cool at room temperature for another 40 minutes. Take out from the tin and refrigerate for 12 hours before serving.
1. Good quality cream cheese and organic eggs are key ingredients.
2. Where specified keep ingredients at room temperature. If you don’t have time pop in cheese for a very short while to warm oven or microwave. It needs to be at room temperature.
3. You can opt to add potato starch at the end of Step 5. Potato starch combines ingredients reducing the risk of deflating. If you do add the potato starch though you will need to be careful after adding boiling cream as the batter may go lumpy (whisking fast sorts it out).
4. Don’t over mix, especially after adding sugar. Air bubbles are created during this step.
5. Clean edges of bowl from the residues after every part of mixing.
6. Double cream - boiling and pouring into cheese mass helps reducing air bubbles and should be the last quick step before popping the tin into the oven.
7. The cheesecake will slightly deflate but should not decrease more than 2-3cm, it’s normal during the cooling process. Cheesecakes don’t like sudden change in temperature hence cooling in the closed oven at the end is recommended.
8. If you like your cheesecake to be more creamy and soft bake a’la soufflé. Skip chocolate/nut layer on top of the biscuit. See Rustic Cheesecake recipe for directions:
9. Storage - keep in the fridge for up to 12 days.