Zutaten für Chai Cheesecake
- Chai Tea Teabags
- 16 ounces (2 packages) cream cheese
- Egg
- Water
- 1 1/2 cups granulated sugar
- Graham Cracker Pie Crust
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Zubereitung von Chai Cheesecake
- Steep six chai tea bags in 1/2 cup of boiling water for 5 minutes. Remove tea bags and set aside the chai tea concentrate.
- In a large bowl, beat 16 ounces (2 packages) of cream cheese until smooth and creamy.
- Gradually add 1 1/2 cups granulated sugar to the cream cheese, beating until fully combined and light in texture.
- Stir in the chai tea concentrate.
- Add 4 large eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to prevent lumps.
- Pour the batter into your prepared 9-inch pie crust.
- Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the cheesecake is set around the edges but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to fully chill and set.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
96g
Fat
71g
Carbs
11g