Chai Cheese Cake Recipe Kit Recipe

About this recipe

Indulge in the exotic flavors of our Chai Cheesecake Recipe Kit, a perfect blend of traditional chai spices and creamy cheesecake. This kit includes all the essentials to create a luxurious dessert that combines the warmth of chai masala with the smoothness of cream cheese. Follow simple steps to craft a biscuit crust, whip up a chai-infused cream cheese filling, and assemble your dessert in elegant jars. Chill to perfection and garnish with biscuit crumbs for a stunning finish. Elevate your dessert game with this unique fusion of flavors. Order your Chai Cheesecake Recipe Kit today on the AnyFeast website or app and start creating your masterpiece!

Ingredients

• 500 Ml Oatly Oat Drink Semi
• - Taylor'S Assorted Speciality Teabags
• 165G Philadelphia Original Soft Cream Cheese
• 30 Ml Sprig Natural Bourbon Vanilla | 20 Ml Extract | Superior Quality | Chemical-Free | Alcohol-Free | For Gourmet Baking & Desserts
• 6 Each Golden Yolk Eggs 6 Pack
• 65G Natoora Root Ginger
• 1 L Arla Lactofree Semi Skimmed Milk Drink
• 200G Anchor Unsalted Butter
• 1 Kg White Granulated Sugar
• 50G Trs Cardamoms Green 50G
• 50G Rajah Whole Cinnamon Bark 50G
• 50G Heera Cloves 50g

Instructions

1. 1. Preheat the oven to 160°C (320°F). Grease a 6-inch springform pan and line the bottom with parchment paper.
2. 2. Crush 100g of digestive biscuits into fine crumbs. Mix with 50g of melted unsalted butter and press firmly into the base of the pan. Chill in the fridge for 15 minutes.
3. 3. In a saucepan, heat 200ml of oat drink semi with 2 chai tea bags. Simmer for 5 minutes, then remove the tea bags and let the milk cool.
4. 4. In a large bowl, beat 250g of soft cream cheese until smooth. Add 100g of sugar and mix until well combined.
5. 5. Gradually add the chai-infused oat drink to the cream cheese mixture, stirring continuously. Add 1 tsp of vanilla extract and mix well.
6. 6. In a separate bowl, whisk 2 eggs until light and frothy. Slowly incorporate the eggs into the cream cheese mixture, ensuring it is smooth.
7. 7. Pour the filling over the chilled biscuit base. Tap the pan gently to remove any air bubbles.
8. 8. Place the pan in a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan (water bath).
9. 9. Bake for 40-45 minutes or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
10. 10. Remove from the oven, cool completely, and refrigerate for at least 4 hours or overnight before serving.