Chai Cheesecake
 
 
Ingredients
  • For the biscuit layer-
  • 18 digestive biscuits
  • 4 tbsp ghee
  • For the cheesecake filling-
  • 1 + ½ cup cream cheese
  • ¾ cup fresh cream
  • 2 tbsp tea leaves
  • 1 can condensed milk
  • 2 tbsp cornflour
  • 1 tsp cardamom powder
  • For the topping-
  • ½ cup whipped cream
  • Dried rose petals
Instructions
  1. Preheat the oven at 160 degree Celsius and prepare a 6 inch springform pan.
  2. In a mixer, add digestive biscuits and crush them. Now, add ghee and mix well.
  3. Transfer the biscuit crumbs into a 6-inch springform pan and press them down into an even layer. Now refrigerate it for 10-15 mins.
  4. In a saucepan, add cream along with tea leaves and let the mixture come to a boil so that the cream is properly infused with tea leaves. Strain it and let it come to room temperature.
  5. In a large bowl add cream cheese, cream infused with tea leaves, condensed milk, cornflour and cardamom powder. Mix everything well.
  6. Transfer the batter in the mould with biscuit base.
  7. Set the springform pan in a bigger baking dish with hot water creating a water bath.
  8. Bake the cheesecake for 40-45 minutes or until sides get firm and centre jiggles a little.
  9. Once the cheesecake comesbat room temperature, transfer it in the fridge and let it chill for 7-8 hours or overnight.
  10. Before serving the cheesecake, decorate it with whipped cream and dried rose petals.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/chai-cheesecake/