Best Chai Spiced Cheesecake With Ginger Crust Recipes

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CHAI SPICE "CHEESECAKE"



Chai Spice

Cashews, non-dairy milk, and silken tofu are the secret ingredients in this rich, vegan cheesecake--homey spices like ginger and cinnamon add fall flavor.

Provided by isachandra

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 6h

Yield 8

Number Of Ingredients 20

1 ½ cups crushed vegan graham crackers
¼ cup packed brown sugar
3 tablespoons coconut oil, melted
2 tablespoons non-dairy milk (such as rice, soy, or almond)
1 (12 ounce) package extra-firm silken tofu, drained
½ cup raw cashews, soaked in water 1 to 2 hours, drained
½ cup mashed ripe banana
¼ cup fresh lemon juice
2 tablespoons coconut oil, room temperature
2 teaspoons vanilla extract
⅔ cup sugar
4 teaspoons cornstarch
2 teaspoons ground cardamom
2 teaspoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon ground cloves
2 cups vegan whipped topping
½ teaspoon ground cinnamon
4 teaspoons finely chopped candied ginger

Steps:

  • Preheat oven to 350 degrees F. Lightly spray a 9-inch springform pan with cooking spray. Stir together graham crackers and brown sugar in a small bowl, then drizzle with oil and stir. Add just enough milk to make crumbs stick together. Press very firmly into bottom of pan. Bake 10 minutes. Keep oven at 350 degrees F.
  • Meanwhile, blend cheesecake-batter ingredients in a blender until completely smooth and no bits of cashew remain, giving blender a rest every minute or so and scraping down sides with a rubber spatula. Batter should be completely smooth and not grainy: This takes about 1 minute with a high-powered blender (such as Vitamix) or about 5 minutes with a standard blender.
  • Spray inside springform pan (above baked crust) with cooking spray. Pour in batter and jiggle to spread evenly over crust. Bake until top is lightly puffed and edges are golden, 45 to 50 minutes.
  • Cool to room temperature on a rack, about 1 hour. Chill, covered, at least 3 hours or, even better, overnight.
  • Slice cake with a thin, sharp knife dipped in water. Dollop each slice with whipped topping, dust with cinnamon, and sprinkle with candied ginger.

Nutrition Facts : Calories 403.1 calories, Carbohydrate 54.4 g, Fat 20.2 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 11.7 g, Sodium 230 mg, Sugar 31.2 g

CHAI CHEESECAKE



Chai Cheesecake image

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

1 1/2 cups graham cracker crumbs (24 squares)
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
1 cup (1/2 pint) whipping cream
6 chai black tea bags
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
3 eggs
1 tablespoon grated orange peel
1 cup (1/2 pint) whipping cream, whipped
1 tablespoon sugar
Orange peel twists, if desired

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

CHAI SPICED CHEESECAKE



Chai Spiced Cheesecake image

Make and share this Chai Spiced Cheesecake recipe from Food.com.

Provided by Wendys Kitchen

Categories     Cheesecake

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 22

vegetable oil cooking spray
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature
1/4 cup sugar
1 large egg yolk
1/4 cup minced crystallized ginger
4 (8 ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 (8 ounce) container mascarpone cheese (Italian cream cheese)
5 large eggs
2 large egg yolks
2 1/2 teaspoons ground ginger
2 1/2 teaspoons ground cardamom
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/3 cups sour cream
3 tablespoons sugar
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 636.2, Fat 46.6, SaturatedFat 28.3, Cholesterol 265.5, Sodium 367.6, Carbohydrate 44.3, Fiber 0.6, Sugar 28.7, Protein 11.6

CHAI-SPICED CHEESECAKE WITH GINGER CRUST



Chai-Spiced Cheesecake With Ginger Crust image

The spices in Indian chai tea flavor this creamy cheesecake. The topping can be made 2 days ahead. Chill until cold, then cover and keep chilled. Courtesy Bon Appetit... and their photo looks SINFUL!

Provided by Sandi From CA

Categories     Cheesecake

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 22

vegetable oil cooking spray
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature
1/4 cup sugar
1 large egg yolk
1/4 cup minced crystallized ginger
4 (8 ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 (8 ounce) container mascarpone cheese (Italian cream cheese)
5 large eggs
2 large egg yolks
2 1/2 teaspoons ground ginger
2 1/2 teaspoons ground cardamom
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/3 cups sour cream
3 tablespoons sugar
2 teaspoons vanilla extract

Steps:

  • FOR CRUST: Spray 9-inch-diameter springform pan with 3" 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.
  • Remove pan sides. Transfer cake to platter. Cut into wedges and serve.

Nutrition Facts : Calories 636.2, Fat 46.6, SaturatedFat 28.3, Cholesterol 265.5, Sodium 367.6, Carbohydrate 44.3, Fiber 0.6, Sugar 28.7, Protein 11.6

MINI CHAI CHEESECAKES WITH PARLE G CRUSTS AND SALTED CARAMEL



Mini Chai Cheesecakes with Parle G Crusts and Salted Caramel image

Do you love chai tea and cheesecake? This is an absolutely dreamy combination of the two. And it's made even better with a crust of Parle G biscuits. (In India, the biscuits are typically dipped in tea - making this dessert's flavors a classic pairing.) Baked in muffin pans, these cupcake-sized cheesecakes can be enjoyed any time of the day.

Provided by Food Network Kitchen

Categories     dessert

Time 4h25m

Yield 12 mini cheesecakes

Number Of Ingredients 23

3 tablespoons boiling water
4 black tea bags, opened, or 2 tablespoons black tea (see Cook's Note)
1/2 cup heavy cream
6 ounces (3 packets) tea biscuits, such as Parle G® or graham crackers
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
Two 8-ounce packages cream cheese, at room temperature
1 cup loosely packed jaggery or light brown sugar
1 teaspoon cardamom powder
1 teaspoon ginger powder
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
2 large eggs, at room temperature
About 1 cup Salted Chai Caramel Sauce, recipe follows, for serving
6 black tea bags, opened, or 3 tablespoons loose black tea
1 1/2 teaspoons cardamom powder
1 teaspoon ginger powder
1/4 cup boiling water
1 cup heavy cream
1 cup granulated sugar
2 tablespoons unsalted butter
1 teaspoon kosher salt

Steps:

  • Position an oven rack in the middle of the oven and preheat to 325 degrees F. Line a 12-cup muffin pan with cupcake liners.
  • For the tea: Pour the boiling water over the tea in a small heatproof bowl and let it steep while you heat the cream.
  • Heat the cream in a pot over medium heat, stirring, until just boiling. Do not overheat as it might separate. Add the cream to the tea mixture and let it steep for at least 15 minutes.
  • For the crust: Pulse the biscuits in a food processor until finely ground. Transfer to a medium bowl. Add the butter, granulated sugar and salt and mix well.
  • Place about 2 tablespoons of the crumb mixture into each cupcake liner and press into the bottom. (There will be some leftover crumbs; use them to sprinkle over the caramel sauce if desired, or on top of other desserts.) Bake until the crusts are light golden brown at the edges, about 7 minutes.
  • For the cheesecake: Beat together the cream cheese and jaggery in a large bowl with an electric mixer on medium speed until just mixed, less than 1 minute.
  • Strain the cream mixture and press on the tea leaves to release as much flavor as possible.
  • Add the infused cream, cardamom powder, ginger powder, vanilla and salt to the cream cheese mixture and beat until just combined. Mix in the eggs by hand one at a time, until just combined. (Take care not to overmix or the cheesecake may puff up and crack when baking.)
  • Pour the batter equally over the prepared crusts, filling each one almost to the top, and smooth the tops with the back of a spoon. Bake until the outside of the cakes are set but the centers are still slightly loose, about 20 minutes. Let the cheesecakes cool in the pan for 1 hour. It is normal for the cheesecakes to sink a little in the middle.
  • Gently remove the cakes with the muffin liner, cover and refrigerate for at least 2 hours.
  • Remove the liners just before serving. Drizzle the Salted Chai Caramel Sauce over the cheesecakes. Store any leftover cheesecakes in an airtight container in the refrigerator for up to 1 week.
  • Combine the tea, cardamom and ginger in a small heatproof bowl. Pour the boiling water over the mixture and let it steep while you heat the cream.
  • Heat the cream in a pot over medium heat, stirring, until just boiling. Do not overheat as it might separate. Add the cream to the tea mixture, mix well and let it steep for 15 minutes.
  • Combine the granulated sugar and 1/4 cup water in a medium heavy-bottomed saucepan. Cook over medium-high heat, swirling the pan but not stirring, until the mixture turns a medium amber, 8 to 10 minutes. Watch the mixture towards the end as it can go from a nice caramel to a burnt caramel very fast. Remove from the heat.
  • Strain the cream mixture and press on the tea leaves to release as much flavor as possible. Carefully add the cream mixture to the caramelized sugar. It is normal for the mixture to bubble like mad. Add the butter and salt and mix well until the butter is melted. Let cool completely, then transfer to jars and refrigerate up to a month.

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