Chai Tea Cheesecake

 

 

 

 

 

 

 

 

Ingredients: 

For the crust

• 200 g speculoos cookies
• 80 g melted butter

 

For the filling

• 500 g cream cheese like Philadelphia or mascarpone
• 100 g granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 200 ml heavy cream
• Flour (optional)
• 2 tablespoons of Chai tea

For the glaze

• 100 ml heavy cream
• 1 tablespoon powdered sugar
• 1 pinch of Chai tea 

Base Preparation: 

• Grind the cookies into a fine powder using a mixer or by crushing them in a sealed bag.
• Mix the cookie powder with melted butter.
• Press this mixture into the base of a springform pan (20-22 cm diameter) lined with parchment paper.
• Refrigerate to firm up for at least 30 minutes.

Filling Preparation: 

• Preheat the oven to 150°C.
• Boil the two tablespoons of Chai tea in 50 ml of water, then strain the infusion.
• In a bowl, whip the cream cheese and sugar until smooth.
• Add the eggs one at a time, mixing gently.
• Pour in the vanilla extract, heavy cream, strained Chai infusion, and mix well. Add flour if you prefer a firmer texture.
• Pour the mixture over the cookie crust.

Baking: 

• Place the pan in a water bath (a dish filled with hot water) for gentle, even baking.
• Bake for 50-60 minutes. The center should still jiggle slightly, but the edges should be firm.
• Cool in the turned-off oven with the door ajar, then refrigerate for at least 4 hours, ideally overnight.

Glaze Preparation: 

• Whip the heavy cream with powdered sugar into whipped cream.
• Spread this cream over the cooled cheesecake.
• Sprinkle a pinch of Chai tea on top for decoration.

Enjoy!