Ingredients for Chai Spiced Cheesecake With Ginger Crust
- Vegetable Oil Cooking Spray, for greasing the pan
- 1 1/2 cups all-purpose flour, plus more for greasing and dusting
- 2 tablespoons ground ginger
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar (1/2 cup for crust, 1/2 cup for filling)
- 1 large egg yolk (for crust)
- 1/4 cup finely chopped crystallized ginger
- 3 (8 ounce) packages cream cheese, softened
- 1 (8 ounce) package mascarpone cheese
- 3 large eggs
- 3 large egg yolks (for filling)
- 1/4 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- Ground Allspice
- Ground Black Pepper
- Sour Cream
- 1/4 cup chai tea concentrate
- 1/4 cup heavy cream
- 1/4 teaspoon ground cinnamon
- 1/4 cup apricot preserves
- 1 tablespoon orange liqueur (optional)
- 1 tablespoon water
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How to Make Chai Spiced Cheesecake With Ginger Crust
- **Prepare the Ginger Crust:** Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, whisk together 1 1/2 cups flour, 2 tablespoons ground ginger, and 1/2 teaspoon salt.
- In a large bowl, cream together 1/2 cup softened butter and 1/2 cup granulated sugar until light and fluffy.
- Beat in 1 large egg yolk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1/4 cup finely chopped crystallized ginger.
- Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 9-inch circle.
- Transfer the dough to the prepared pan and press it into the bottom and 1 inch up the sides.
- Prick the bottom of the crust with a fork.
- Line the crust with parchment paper or foil and fill with 1 cup dried beans or pie weights.
- Bake for 15 minutes, then remove the weights and parchment/foil.
- Bake for another 10-15 minutes, or until the crust is lightly golden brown.
- Let the crust cool completely on a wire rack.
- **Make the Chai Spiced Filling:** Preheat oven to 350°F (175°C). In a large bowl, beat 3 (8 ounce) packages of softened cream cheese and 1/2 cup granulated sugar until smooth and creamy.
- Beat in 1 (8 ounce) package of mascarpone cheese until smooth.
- Add 3 large whole eggs one at a time, then beat in 3 large egg yolks.
- Stir in 1 teaspoon vanilla extract, 1/4 cup chai tea concentrate, 1/4 cup heavy cream, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground cardamom. Mix until well combined.
- Pour the filling into the cooled crust.
- Bake for 1 hour at 350°F (175°C).
- Reduce oven temperature to 200°F (95°C) and bake for another 30-40 minutes, or until the edges are set but the center is slightly jiggly.
- **Prepare the Topping:** In a small bowl, whisk together 1/4 cup apricot preserves, 1 tablespoon orange liqueur (optional), and 1 tablespoon water.
- Spread the topping evenly over the cheesecake.
- Bake for 10 minutes, or until the topping is set.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Refrigerate overnight before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
114g
Fat
141g
Carbs
14g
