Best 2 Chai Spiced Cheesecake Recipes
Indulge in a culinary journey with our exquisite Chai-Spiced Cheesecake, a delightful fusion of classic cheesecake and aromatic Indian spices. This tantalizing treat features a rich and creamy cheesecake filling infused with the warmth of chai spices, nestled atop a crisp graham cracker crust. Experience a symphony of flavors as the cardamom, cinnamon, and ginger dance on your palate, complemented by the sweetness of honey and the tanginess of lemon. This recipe offers a step-by-step guide to creating this delectable dessert, along with variations such as a gluten-free crust and a vegan filling.
For those seeking a rich and decadent experience, try our Chocolate Chai Cheesecake, where layers of chocolate and chai flavors intertwine. Coffee enthusiasts will delight in our aromatic Coffee Chai Cheesecake, which combines the invigorating essence of coffee with the comforting spices of chai. And for those with a sweet tooth, our Chai-Spiced Sweet Potato Cheesecake offers a unique twist, featuring a creamy filling made with sweet potatoes and a hint of chai spices.
CHAI-SPICED CHEESECAKE MUFFINS RECIPE BY TASTY
Here's what you need: all-purpose flour, cinnamon, ground ginger, ground cardamom, nutmeg, baking soda, salt, applesauce, brown sugar, large eggs, vanilla extract, vegetable oil, cream cheese, granulated sugar, vanilla extract, nonstick cooking spray
Provided by Katie Aubin
Categories Bakery Goods
Yield 16 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 375˚F (190˚C).
- Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
- In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix with a fork, then gradually incorporate the dry ingredients until the batter is thick and smooth.
- Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
- Grease a 2 12-cup muffin tin with nonstick spray.
- Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
- Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
- Let cool for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 205 calories, Carbohydrate 21 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams
CHAI-SPICED CHEESECAKE WITH GINGER CRUST
Categories Cake Dairy Egg Ginger Dessert Bake Cream Cheese Spice Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 25
Steps:
- For crust:
- Spray 9-inch-diameter springform pan with 3-inch-high sides with nonstick spray. Sift flour, ginger, and salt into medium bowl. Using electric mixer, beat butter and sugar in another medium bowl until blended. Beat in egg yolk, then flour mixture. Stir in crystallized ginger. Gather dough into ball; flatten into disk. Roll out on floured surface to 9-inch round. Transfer to prepared pan. Press onto bottom and 1 inch up sides of pan; pierce all over with fork. Freeze 30 minutes.
- Position rack in center of oven and preheat to 350°F. Line crust with foil; fill with dried beans or pie weights. Bake until set, about 30 minutes. Remove foil and beans. Bake crust until golden brown and cooked through, about 20 minutes. Cool crust completely on rack.
- For filling:
- Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until smooth, about 3 minutes. Add mascarpone; beat until smooth. Beat in whole eggs, 1 at a time, then beat in yolks. Add next 6 ingredients; beat until blended. Transfer filling to cooled crust in pan; smooth top. Bake cake 1 hour. Reduce oven temperature to 200°F. Continue baking until cake is set around edges but center moves slightly when pan is gently shaken (top of cake may crack), about 30 minutes longer. Remove cake from oven. Increase oven temperature to 350°F.
- For topping:
- Whisk all ingredients in small bowl; spread evenly over top of cake. Bake until set, about 10 minutes. Run small knife around cake sides. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Chill until cold, then cover and keep chilled. Remove pan sides. Transfer cake to platter. Cut into wedges and serve.
Tips:
- Use a high-quality black tea for the best flavor. Chai tea bags can be used, but loose-leaf tea will produce a more flavorful cheesecake.
- Don't overmix the batter. Overmixing can make the cheesecake tough.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Chill the cheesecake for at least 4 hours before serving. This will allow the flavors to meld and the cheesecake to set properly.
- Serve the cheesecake with your favorite toppings, such as whipped cream, fresh fruit, or a drizzle of honey.
Conclusion:
This chai-spiced cheesecake is a delicious and unique dessert that is perfect for any occasion. The chai spices give the cheesecake a warm and inviting flavor, and the creamy texture is simply irresistible. Whether you're a fan of chai tea or just looking for a new and exciting cheesecake recipe, this chai-spiced cheesecake is sure to please.
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