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Chai Spice Cheesecake Recipe

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4.3 from 28 reviews

  • Author: Amina
  • Total Time: 1 hour 50 minutes plus 6 hours chilling
  • Yield: 12 servings

Description

This Chai Spice Cheesecake combines the warm, aromatic flavors of chai spices with a creamy, smooth cheesecake texture. Featuring a spiced cookie crust and a luscious cream cheese filling infused with cardamom, cinnamon, ginger, allspice, nutmeg, and black pepper, this dessert offers a comforting and exotic twist on classic cheesecake. Topped with lightly sweetened whipped cream and a dusting of cinnamon, it’s the perfect indulgence for any occasion.

Ingredients

Cookie Crust

  • 250 g biscoff cookies (or ginger snap cookies)
  • 1 tbsp granulated sugar
  • 75 g butter

Chai Spice Mix

  • 1 tbsp ground cardamom
  • 1 tbsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • ½ tsp ground allspice
  • ½ tsp ground nutmeg
  • ¼ tsp ground black pepper

Cheesecake Filling

  • 800 g cream cheese, full fat (room temperature)
  • 250 g granulated sugar
  • 200 g sour cream 14-18% (room temperature)
  • 1 1/2 tbsp cornstarch
  • 2 1/2 tsp vanilla extract
  • 4 large eggs

Whipped Cream Topping

  • 120 g heavy cream
  • 1 tbsp powdered sugar
  • 1/2 tsp ground cinnamon (for dusting)

Instructions

  1. Preheat and prepare pan: Preheat the oven to 160ºC (325ºF) conventional. Line the bottom of a 23 cm (9-inch) springform tin with parchment paper, grease the sides, and add baking paper to the sides to prevent sticking.
  2. Make cookie crust: In a food processor, blend the biscoff or ginger snap cookies with 1 tbsp granulated sugar until fine and sandy. Melt the butter, then add it to the food processor and blend until well combined.
  3. Press crust into pan: Transfer the cookie crumb mixture into the springform pan, pressing firmly and evenly with the bottom of a glass, covering the base and sides. Bake the crust for 10 minutes, then let it cool until cool to the touch. Keep the oven on.
  4. Mix chai spice blend: Combine ground cardamom, cinnamon, ginger, allspice, nutmeg, and black pepper in a small bowl and set aside.
  5. Cream cheese and sugar: Using a hand or stand mixer, cream the cream cheese on low speed for 1 minute. Add the granulated sugar and chai spice blend, scrape down the bowl, then mix for another minute on low speed.
  6. Add sour cream mixture: In a small bowl, mix sour cream with cornstarch until smooth. Add this along with vanilla extract to the cream cheese mixture and mix on low speed until combined.
  7. Incorporate eggs: Add eggs two at a time, mixing on low speed after each addition until fully combined. Scrape down the sides and mix once more to ensure even incorporation.
  8. Prepare water bath: Pour the cheesecake batter into the springform pan. Boil water in a kettle. Place the springform inside a larger 25 cm (10-inch) cake pan, then place that pan inside another baking or roasting tray. Carefully fill the outer tray with hot water, creating a water bath to prevent cracks.
  9. Alternative foil sealing: Alternatively, wrap the cake pan with three layers of aluminum foil to seal it from water leakage if preferred.
  10. Bake the cheesecake: Bake in the preheated oven for 1 hour and 10-15 minutes. The cheesecake should be slightly wobbly in the center when done.
  11. Cool in oven: Turn off the oven, crack the door slightly open, and let the cheesecake cool inside for 1 hour to prevent cracking.
  12. Remove from water bath and cool: Remove the cheesecake from the water bath, remove the foil if used, and place it on a cooling rack. Let it cool to room temperature for about 1 hour.
  13. Chill the cheesecake: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to set properly before serving.
  14. Prepare whipped cream: When ready to serve, whip the heavy cream and powdered sugar until medium stiff peaks form.
  15. Serve: Carefully remove the cheesecake from the springform and transfer it to a serving plate. Spread the whipped cream on top and dust lightly with ground cinnamon before serving.

Notes

  • Using full-fat cream cheese and sour cream ensures a rich and creamy texture.
  • Pressing the crust firmly helps it hold together during baking and serving.
  • The water bath baking method keeps the cheesecake moist and prevents cracking.
  • Do not overbake; the center should still wobble slightly to maintain creaminess.
  • Chilling overnight improves flavor and texture.
  • If using aluminum foil for the water bath, ensure tight sealing to avoid water leaks.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion, inspired by Indian chai spices

Find it online: https://aminabakes.com/chai-spice-cheesecake-recipe/