Ingredients for Vanilla Chai Cheesecake
- Wafers
- 6 tablespoons (3 ounces) melted unsalted butter
- Ground Cardamom
- 1 ½ cups granulated sugar
- Chai Latte Concentrate
- Vanilla
- 3 (8 ounce) packages cream cheese, softened
- 4 large eggs
- Cornstarch
- Ground Ginger
- Ground Cloves
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How to Make Vanilla Chai Cheesecake
- Preheat oven to 350°F (175°C).
- Make the crust: In a medium bowl, combine crushed graham crackers, melted butter, and sugar. Press into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Let cool completely.
- In a large bowl, beat cream cheese until smooth and creamy.
- Gradually add sugar, beating until combined.
- Beat in eggs one at a time, then stir in vanilla extract and Oregon Chai concentrate.
- Pour batter over the cooled crust.
- Bake for 50-60 minutes, or until the center is just set. The cheesecake may still have a slight wobble.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
89g
Fat
110g
Carbs
8g
