Ingredients of Cinnamon Flavored Chai Latte Cheesecake
- Prepare 250 grams of Cream cheese.
- It's 30 grams of Butter (optional, but do not use margarine).
- It's 70 grams of Sugar.
- It's 1 of pack Sour cream (or heavy cream, mascarpone, strained yogurt).
- It's 1 of Egg.
- You need 1 of Egg yolk.
- You need 1 tbsp of Cornstarch (or Cake flour).
- You need 50 ml of Soy milk or milk.
- You need 1 tbsp of Chai tea leaves (see Helpful Hints).
- You need of Crust.
- You need 100 grams of Ginger biscuits.
- You need 50 grams of Melted butter.
- It's of White chocolate sauce.
- It's 50 grams of ☆ White chocolate.
- It's 1 1/2 of ~ 2 tablespoons ☆ Soy milk or milk.
- You need 1 dash of Cinnamon powder.
Cinnamon Flavored Chai Latte Cheesecake instructions
- 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..
- Leave all ingredients at room temperature to soften. Grind the tea leaves as fine as possible in a blender or mortar..
- 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..
- 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..
- 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..
- 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..
- Add cinnamon power and mix well. Cool down to body temperature. Remove the cake from the tin and pour the chocolate sauce on top..
- 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..
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