Vanilla Chai Cheesecake
Indulge in the warm, spiced flavors of this Vanilla Chai Cheesecake, a luxurious dessert that blends creamy richness with the cozy notes of chai. Featuring a buttery graham cracker crust and a velvety filling infused with vanilla and aromatic spices like cinnamon, cardamom, and ginger, this cheesecake is the perfect centerpiece for any gathering. The baking process ensures a smooth, crack-free finish, while a gentle overnight chill enhances its lush texture. Ideal for the holidays or a unique twist on classic cheesecake, this sweet treat is sure to impress chai lovers and dessert enthusiasts alike. Serve it with a dollop of whipped cream or a dusting of extra chai spice for an irresistible finishing touch.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 80 grams unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 680 grams cream cheese, softened
- 200 grams granulated sugar (for filling)
- 3 large eggs
- 120 milliliters sour cream
- 60 milliliters heavy cream
- 1.5 teaspoons vanilla extract
- 1.5 teaspoons chai spice mix (ground cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper)
- 1 tablespoon all-purpose flour
- 1 pinch pinch of salt
Instructions
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan with butter or line the base with parchment paper.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of the prepared pan to form an even crust layer. Use the back of a spoon or the base of a measuring cup to smooth it out. Bake the crust for 8 minutes, then set it aside to cool.
In a large mixing bowl, beat the softened cream cheese and 200 grams of granulated sugar with an electric mixer until smooth and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing on low speed between each addition to avoid overmixing.
Mix in the sour cream, heavy cream, vanilla extract, chai spice mix, all-purpose flour, and a pinch of salt. Blend until the mixture is smooth and creamy.
Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula if needed.
Place the springform pan on a baking sheet, then bake in the preheated oven for 55-60 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven, and crack the oven door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracks.
Once cooled to room temperature, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Before serving, carefully release the cheesecake from the springform pan. Optionally, dust the top with a bit of additional chai spice mix or garnish with whipped cream. Slice and enjoy!
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 26.3 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 105 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
