Cinnamon Flavored Chai Latte Cheesecake

Name: Cinnamon Flavored Chai Latte Cheesecake
Yield: 4 servings
Cuisine: American
Ingredients: 250 grams Cream cheese; 30 grams Butter (optional, but do not use margarine); 70 grams Sugar; 1 pack Sour cream (or heavy cream, mascarpone, strained yogurt); 1 Egg; 1 Egg yolk; 1 tbsp Cornstarch (or Cake flour); 50 ml Soy milk or milk; 1 tbsp Chai tea leaves (see Helpful Hints); 100 grams Ginger biscuits; 50 grams Melted butter; 50 grams ☆ White chocolate; 1 1/2 ~ 2 tablespoons ☆ Soy milk or milk; 1 dash Cinnamon powder

cookpad.japan @cookpad_jp

I baked a cheesecake, which goes well with warm milk tea in the winter.
The milky chai taste and the butter melts in your mouth. The addition of white chocolate is sublime.

If you are not able to get chai tea leaves, you can use normal black tea or tea bags instead. Then add cinnamon, clove, nutmeg or coriander as much as you like.
I used caramelized biscuit with ginger from Lotus. Recipe by pogue

I baked a cheesecake, which goes well with warm milk tea in the winter.
The milky chai taste and the butter melts in your mouth. The addition of white chocolate is sublime.

cookpad.japan @cookpad_jp

I baked a cheesecake, which goes well with warm milk tea in the winter.
The milky chai taste and the butter melts in your mouth. The addition of white chocolate is sublime.

Saved

Ingredients

4 servings

250 gramsCream cheese
30 gramsButter (optional, but do not use margarine)
70 gramsSugar
1pack Sour cream (or heavy cream, mascarpone, strained yogurt)
1Egg
1Egg yolk
1 tbspCornstarch (or Cake flour)
50 mlSoy milk or milk
1 tbspChai tea leaves (see Helpful Hints)
Crust
100 gramsGinger biscuits
50 gramsMelted butter
White chocolate sauce
50 grams☆ White chocolate
1 1/2~ 2 tablespoons ☆ Soy milk or milk
1 dashCinnamon powder

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Steps

1

Cover the base of the tin with aluminum foil to ensure no water seeps in. Break the biscuits into small pieces and mix with butter. Then pack on the bottom of a mold.
2

Leave all ingredients at room temperature to soften. Grind the tea leaves as fine as possible in a blender or mortar.
3

Place all ingredients in the listed order into a bowl and mix well each time. Add the ground tea leaves, as is, and mix into the batter.
4

Pour Step 3 into the tin with the biscuit base. Place in a baking tray half filled with boiling water. Steam-bake in oven preheated to 160°C for 45 ~ 50 minutes.
5

Turn off the oven and leave the cake for about 20 minutes to prevent shrinking. Insert a wooden skewer to check if it is finished. If it comes out clean, then it's done.
6

Put ☆ ingredients in another bowl and put this on top of the oven to melt in residual heat. Or add the chocolate to a cup of hot milk tea.
7

Add cinnamon power and mix well. Cool down to body temperature. Remove the cake from the tin and pour the chocolate sauce on top.
8

Chill in the fridge for more than a night. As you chill longer, it turns into a delicious and dense cake. The best time to eat will be after 2 days. You can also freeze this cake.