CHAI CHEESECAKE
If you're a fan of chai tea, you will savor this whipped cream-topped cheesecake with hints of orange and cinnamon.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
- Meanwhile, in microwavable measuring cup, microwave 1 cup whipping cream on High 1 minute 30 seconds to 2 minutes or just until it begins to boil. Place tea bags in hot cream; let stand 15 minutes.
- In large bowl, beat cream cheese, 1 cup sugar, 1/2 teaspoon cinnamon and the vanilla with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Remove tea bags from cream and squeeze extra liquid from tea bags; discard bags. Stir cream and orange peel into cream cheese mixture until well blended. Pour filling over crust.
- Bake at 300°F 55 to 65 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. In chilled medium bowl, beat 1 cup whipping cream and 1 tablespoon sugar with electric mixer on high speed until soft peaks form. Spread over cheesecake. Garnish with orange peel twists. Cover; refrigerate any remaining cheesecake.
Nutrition Facts : Calories 380, Carbohydrate 25 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 21 g, TransFat 1 g
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Zoe Pickering
[email protected]I'm so glad I found this recipe! It's the perfect way to use up leftover chai tea.
MD FOZlUR
[email protected]This is my new favorite cheesecake recipe! It's so delicious and easy to make. I can't wait to try it with different variations.
Peyton Shai
[email protected]I would definitely recommend this cheesecake to anyone who loves chai tea or unique desserts.
Manuela Gallardo
[email protected]This cheesecake is so easy to make! I'm not a baker, but I was able to make it without any problems.
Jacob Miranda
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out as creamy as I expected. It was still good, but not great.
Oliver Boon
[email protected]I love that this cheesecake is not too heavy. It's the perfect dessert after a big meal.
Maria Shehna
[email protected]This cheesecake is a great make-ahead dessert. I made it the day before my party and it was perfect.
CryStal Heart
[email protected]I had some trouble getting the cheesecake out of the pan, but it was worth the effort. It was so delicious!
DixieDoug
[email protected]This cheesecake was a little too sweet for my taste, but it was still very good. I would recommend using less sugar next time.
Caroline Bingham
[email protected]I'm not a big fan of chai tea, but I loved this cheesecake! The spices are subtle and perfectly balanced.
Simangele Simangele
[email protected]I followed the recipe exactly and my cheesecake turned out perfectly. It was creamy, flavorful, and disappeared quickly!
SEnd doc
[email protected]This is the best cheesecake I've ever had! The chai flavor is amazing and the crust is perfect.
Nnodu Chekwube
[email protected]I love the unique flavor of this cheesecake. The chai spices add a wonderful warmth and depth of flavor.
MD Sakieel
[email protected]This chai cheesecake was a hit at my last dinner party! The flavors were perfectly balanced and the texture was creamy and smooth. I'll definitely be making this again soon.