Vanilla Chai Cheesecake
"This recipe is from the Oregon Chai website. I LOVE Oregon Chai- because of course I am from Oregon- but its great really! If you don't have Oregon Chai substitute another brand like TAZO. I haven't tried this yet but wanted to post it so I don't loose it! Cooking time includes crust."
- Ready In:
- 3hrs
- Ingredients:
- 13
- Serves:
-
8-12
ingredients
- 1 1⁄4 cups nila wafers, pulverized
- 3 tablespoons melted butter
- 1 teaspoon ground cardamom
- 2 tablespoons sugar
- 1 cup chai latte concentrate
- 2 teaspoons vanilla
- 3 (8 ounce) packages cream cheese, room temperature
- 3 large eggs, loosely beaten
- 3⁄4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1⁄2 teaspoon ground cloves
directions
- Simmer 1 cup Oregon Chia Original Concentrate until reduced to 1/2 cup.
- Cool.
- Preheat oven to 350 degrees.
- Mix together crust ingredients.
- Press well into the bottom of a greased 9-inch springform pan.
- Bake for 12 minutes.
- When you take pan out of the oven, reduce heat to 290 degrees.
- Beat cream cheese with mixer until smooth.
- Add chai reduction and vanilla, blend just until smooth, scraping down sides as you go.
- Add sugar, cornstarch, and spices. Taste to adjust flavors, but be aware that spices will intensify in the oven.
- Add eggs, stir by hand until just incorporated.
- Pour into springform pan, sprinkle a little cardamom on top.
- Put a baking dish with 1 inch water in the bottom of your oven.
- Cook cheesecake on middle rack for 55 minutes.
- Turn off oven, just barely crack oven door until steam stops coming out (30 seconds or so).
- Close it back up and let it go for another 55 minutes.
- Take out of oven, slide knife around the edges of the pan to release cake and allow for contraction while cooling.
- Place on a cooling rack and cover with a large bowl. Let cool until it's room temperature, then move to refrigerator.
- When cold, you can freeze it for longer storage.
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Reviews
-
What a great recipe! I followed the recipe exactly and it turned out beautifully. Perfect balance of sweet with just enough spice. Nice smooth, creamy cheesecake. I love chai tea and will definitely be keeping this recipe.
RECIPE SUBMITTED BY
Iam a mommy to a sweet little 14 month old girl...which doesn't leave me much time to bake and cook like I used to, but I still do from time to time...lol when I have the extra energy left from running around after her all day! I LOVE to bake....not as much cooking but I have a big sweet tooth..as do some of my family-good since I used to bake so much!
