Chai Spice Cheesecake

• 份量: 12 servings
• 准备时间: 30 minutes
• 总时间: 1 hour 45 minutes

配料

250 g biscoff cookies (or ginger snap cookies)

1 tbsp granulated sugar

75 g butter

1 tbsp ground cardamom

1 tbsp ground cinnamon

1 1/2 tsp ground ginger

½ tsp ground allspice

½ tsp ground nutmeg

¼ tsp ground black pepper

800 g cream cheese, full fat (room temperature)

250 g granulated sugar

200 g sour cream 14-18% (room temperature)

1 1/2 tbsp cornstarch

2 1/2 tsp vanilla extract

4 large eggs

120 g heavy cream

1 tbsp powdered sugar

1/2 tsp ground cinnamon for dusting

步骤

COOKIE CRUST

Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9-inch springform tin lined with parchment paper in the bottom. Grease the sides and add baking paper to the sides of the baking pan.

In a food processor, add the cookies and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter and add it to the food processor and blend it together with the blended cookies.

Add the cookie crumbs to the springform and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.

Bake it for 10 minutes. Then let it cool down so that it’s cool to touch. Keep the oven turned on.

CHEESECAKE

Start by mixing together the spices for the chai spice mix in a small bowl.

Then with a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed. Then add the granulated sugar and chai spice mix. Once all the granulated sugar and spices are added, scrape down the sides of the bowl and let it mix for 1 minute on low speed.

In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined.

Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.

Pour the cheesecake batter into the springform.

Boil up water in a kettle. Place the springform in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting tray and fill it with hot water. This method will prevent water from getting into the crust.

Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.

Bake for 1 hour and 10-15 minutes.

Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.

Then take it out of the oven and remove it from the water bath. Take off the aluminium foil, if added, and place the cheesecake on a cooling rack. Let it cool down for 1 hour to room temperature.

Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight before eating.

WHIPPED CREAM

When ready to be enjoyed, use a spatula to help move the cheesecake from the springform to a serving plate. Whip the heavy cream and powdered sugar until medium stiff peaks.

Add it on top of the cheesecake and dust it with some cinnamon. Store it in the refrigerator.

营养

• 卡路里: 550 kcal
• 总脂肪: 38 g
• 饱和脂肪: 22 g
• 不饱和脂肪: 13 g
• 反式脂肪: 0.2 g
• 胆固醇: 156 mg
• 钠: 395 mg
• 总碳水化合物: 45 g
• 膳食纤维: 1 g
• 总糖: 30 g
• 蛋白质: 8 g