Best 2 Vanilla Chai Cheesecake Recipes
Indulge in a symphony of flavors with our Vanilla Chai Cheesecake, a delightful treat that harmoniously blends the warmth of chai spices with the creamy richness of cheesecake. This culinary masterpiece is a perfect balance of sweet and savory, featuring a graham cracker crust infused with aromatic chai spices, a velvety vanilla cheesecake filling, and a delicate chai-spiced whipped cream topping. Alongside the main recipe, we also offer a gluten-free variation for those with dietary restrictions, ensuring everyone can savor this delectable creation. Additionally, we provide a step-by-step video guide to assist you in crafting this exquisite dessert, making it easy for bakers of all skill levels to achieve cheesecake perfection.
Check out the recipes below so you can choose the best recipe for yourself!
VANILLA CHAI CHEESECAKE
Vanilla chai cheesecake adapted from Rachel's Diary.
Provided by LaurasFaves
Categories Desserts Cakes Cheesecake Recipes
Time 2h5m
Yield 10
Number Of Ingredients 13
Steps:
- Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until golden, about 12 minutes.
- Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.
- While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt. Pour filling into the cooled crust.
- Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.
- Let cool completely and remove from pan. Serve with caramel sauce.
Nutrition Facts : Calories 570.1 calories, Carbohydrate 46.3 g, Cholesterol 175.1 mg, Fat 38.8 g, Fiber 0.4 g, Protein 11.6 g, SaturatedFat 23.1 g, Sodium 479.3 mg, Sugar 25.6 g
VANILLA CHAI CHEESECAKE
This recipe is from the Oregon Chai website. I LOVE Oregon Chai- because of course I am from Oregon- but its great really! If you don't have Oregon Chai substitute another brand like TAZO. I haven't tried this yet but wanted to post it so I don't loose it! Cooking time includes crust.
Provided by Miss JJ
Categories Cheesecake
Time 3h
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Simmer 1 cup Oregon Chia Original Concentrate until reduced to 1/2 cup.
- Cool.
- Preheat oven to 350 degrees.
- Mix together crust ingredients.
- Press well into the bottom of a greased 9-inch springform pan.
- Bake for 12 minutes.
- When you take pan out of the oven, reduce heat to 290 degrees.
- Beat cream cheese with mixer until smooth.
- Add chai reduction and vanilla, blend just until smooth, scraping down sides as you go.
- Add sugar, cornstarch, and spices. Taste to adjust flavors, but be aware that spices will intensify in the oven.
- Add eggs, stir by hand until just incorporated.
- Pour into springform pan, sprinkle a little cardamom on top.
- Put a baking dish with 1 inch water in the bottom of your oven.
- Cook cheesecake on middle rack for 55 minutes.
- Turn off oven, just barely crack oven door until steam stops coming out (30 seconds or so).
- Close it back up and let it go for another 55 minutes.
- Take out of oven, slide knife around the edges of the pan to release cake and allow for contraction while cooling.
- Place on a cooling rack and cover with a large bowl. Let cool until it's room temperature, then move to refrigerator.
- When cold, you can freeze it for longer storage.
Tips:
- Use high-quality ingredients, especially for the cheesecake filling. This includes using full-fat cream cheese, pure vanilla extract, and freshly ground spices.
- Make sure the cream cheese is at room temperature before you start making the cheesecake. This will help it mix smoothly with the other ingredients and prevent lumps.
- Don't overmix the cheesecake batter. Overmixing can make the cheesecake tough and dense.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking and will also help it cook evenly.
- Let the cheesecake cool completely before serving. This will help it set properly and will also make it easier to slice.
Conclusion:
This vanilla chai cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy cheesecake filling is infused with the warm and cozy flavors of chai tea, and the graham cracker crust adds a perfect touch of sweetness and crunch. Whether you're serving it for a special occasion or just enjoying it as a treat, this cheesecake is sure to be a hit.
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