Cinnamon Flavored Chai Latte Cheesecake Loosen the cheesecake from the rim of the pan and remove the rim. Cut into slices and serve chilled. Top with whipped cream and chocolate covered espresso beans if desired.

Ingredients of Cinnamon Flavored Chai Latte Cheesecake

  1. Prepare 250 grams of Cream cheese.
  2. You need 30 grams of Butter (optional, but do not use margarine).
  3. You need 70 grams of Sugar.
  4. Prepare 1 of pack Sour cream (or heavy cream, mascarpone, strained yogurt).
  5. Prepare 1 of Egg.
  6. Prepare 1 of Egg yolk.
  7. Prepare 1 tbsp of Cornstarch (or Cake flour).
  8. It's 50 ml of Soy milk or milk.
  9. Prepare 1 tbsp of Chai tea leaves (see Helpful Hints).
  10. You need of Crust.
  11. It's 100 grams of Ginger biscuits.
  12. Prepare 50 grams of Melted butter.
  13. You need of White chocolate sauce.
  14. You need 50 grams of ☆ White chocolate.
  15. Prepare 1 1/2 of ~ 2 tablespoons ☆ Soy milk or milk.
  16. You need 1 dash of Cinnamon powder.

Cinnamon Flavored Chai Latte Cheesecake step by step

  1. Cover the base of the tin with aluminum foil to ensure no water seeps in. Break the biscuits into small pieces and mix with butter. Then pack on the bottom of a mold..
  2. Leave all ingredients at room temperature to soften. Grind the tea leaves as fine as possible in a blender or mortar..
  3. Place all ingredients in the listed order into a bowl and mix well each time. Add the ground tea leaves, as is, and mix into the batter..
  4. Pour Step 3 into the tin with the biscuit base. Place in a baking tray half filled with boiling water. Steam-bake in oven preheated to 160°C for 45 ~ 50 minutes..
  5. Turn off the oven and leave the cake for about 20 minutes to prevent shrinking. Insert a wooden skewer to check if it is finished. If it comes out clean, then it's done..
  6. Put ☆ ingredients in another bowl and put this on top of the oven to melt in residual heat. Or add the chocolate to a cup of hot milk tea..
  7. Add cinnamon power and mix well. Cool down to body temperature. Remove the cake from the tin and pour the chocolate sauce on top..
  8. Chill in the fridge for more than a night. As you chill longer, it turns into a delicious and dense cake. The best time to eat will be after 2 days. You can also freeze this cake..

So creamy that I had trouble shooting it while not destroying the cake. And if you are a Chai lover like me - that cake is obligatory to try. Brew your favorite ginger tea into the almond milk for even more ginger flavor. Fall is the season for chai! According to Starbucks, chai tea is the "perfect balance of sweet and spicy," since it consists of "black tea infused with cinnamon, clove, and other spices…combined with steamed milk and topped with foam." This amazing drink can be enjoyed hot or iced, year-round!

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