Baked Chai Latte Cheesecake
As many of you know, we love a good cheesecake here in T4B headquarters, and we especially love playing with new flavours and ideas. This baked chai latte cheesecake will not disappoint!
Recipe Tester Feedback: “Baked cheesecakes are actually really easy to make – don't be intimidated! This one combines delicate sweet spices with a creamy coffee flavour. It's good!" - Nicki
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten
Preparation Time 10 minutes + overnight cooling time
Cooking Time 45 minutes
Can be frozen
- raw sugar - 250g
- digestive biscuits - 200g (*can use simple GF tea biscuits)
- butter - 85g, plus extra for greasing
- water - 40g, boiling
- coffee - 2 tsp, instant, granules
- cream cheese - 750g, blocks
- eggs - 3
- vanilla - 1 tsp, extract
- sour cream - 250g
- ginger - 1 tsp, ground
- cinnamon - 2 tsp, ground
- cloves - 1/2 tsp, ground
- cardamom - 1/2 tsp, ground
- nutmeg - freshly ground, to serve
- Preheat the oven to 180C. Line a 22cm round springform pan with baking paper.
- Add boiling water (40g) to the instant coffee (2 tsp) in a small bowl. Mix to dissolve and set aside to cool.
- Add the raw sugar (250g) to the bowl. Mill Speed 10 / 10 seconds to make icing sugar. Set aside in a small bowl.
- Add icing sugar (2 Tbsp only) and digestive biscuits (200g) to the bowl. Pulse Closed Lid / Turbo / 3-4 x 1 second blasts until crushed.
- Add the butter (85g) to the bowl. Program 2 minutes / 80C / Reverse+Speed 3.
- Press the biscuit mixture into the bottom of the prepared pan.
- Bake for 10 minutes.
- Once the base has finished baking, remove from oven and increase the temperature to 200C.
- Add the cream cheese blocks (750g) to the bowl. Mix on Speed 5 until smooth.
- With the blades still turning on Speed 5, slowly add in the remaining icing sugar (approx. 200g) to the bowl and continue mixing until well combined. Scrape down sides.
- Stop the blades and insert the whisk attachment, with the cheese mixture still in the bowl.
- Add the eggs (3), vanilla extract (1 tsp) and sour cream (250g) to the bowl. Mix Speed 4 / 10 seconds. Scrape down sides.
- Add the prepared coffee, ground ginger (1 tsp), ground cinnamon (2 tsp), ground cloves (1/2 tsp) and ground cardamom (1/2 tsp) to the bowl. Mix on Speed 4 until well combined.
- Grease the sides of the springform pan with butter and set the pan on a baking tray.
- Pour the mixture directly onto the base in one smooth movement. This is important if you want your cheesecake to have a smooth top.
- Bake for 10 minutes at 200C, then reduce heat to 100C and continue to bake for another 25 minutes. Please note that after the cooking time the centre will still be very wobbly, but this will set in the oven over the next two hours.
- Turn the oven off, allowing the cake to cool for two hours with the oven door closed.
- Place in the fridge, preferably overnight.
- Dust the top of the cheesecake with freshly ground nutmeg to serve.
Make your own!
*Make your own biscuits with the Butternut Snap Cookies recipe from this issue or the Digestive Biscuits recipe from The Holidays Issue.