CHAI CHEESECAKE
If you're a fan of chai tea, you will savor this whipped cream-topped cheesecake with hints of orange and cinnamon.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
- Meanwhile, in microwavable measuring cup, microwave 1 cup whipping cream on High 1 minute 30 seconds to 2 minutes or just until it begins to boil. Place tea bags in hot cream; let stand 15 minutes.
- In large bowl, beat cream cheese, 1 cup sugar, 1/2 teaspoon cinnamon and the vanilla with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Remove tea bags from cream and squeeze extra liquid from tea bags; discard bags. Stir cream and orange peel into cream cheese mixture until well blended. Pour filling over crust.
- Bake at 300°F 55 to 65 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. In chilled medium bowl, beat 1 cup whipping cream and 1 tablespoon sugar with electric mixer on high speed until soft peaks form. Spread over cheesecake. Garnish with orange peel twists. Cover; refrigerate any remaining cheesecake.
Nutrition Facts : Calories 380, Carbohydrate 25 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 21 g, TransFat 1 g
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Qasim Dar
[email protected]This cheesecake is perfect for a special occasion. It's beautiful and delicious.
Mariah Bauman
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
FerFlores 789
[email protected]I added a few extra spices to the cheesecake batter, such as cinnamon and nutmeg. It gave it a nice warm flavor.
OP BADSHAH
[email protected]I used a different brand of chai tea than the recipe called for and it turned out fine. I think you could use any brand you like.
Raghab Ghimire
[email protected]I made this cheesecake in a springform pan and it turned out perfectly. It was easy to remove from the pan and slice.
Md noyon Uddin
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good.
Muke Jannete
[email protected]I'm not a huge fan of chai, but I loved this cheesecake! The flavors were subtle and not overpowering.
Eric Macharia
[email protected]This cheesecake was easy to make and turned out great! The only thing I would change is to add a little more sugar to the crust.
Nadine Els
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it and asked for the recipe. It's definitely a keeper.
Thorzombie
[email protected]This chai cheesecake was absolutely delicious! The flavors were perfect and the texture was creamy and smooth. I will definitely be making this again.