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    You are in: Home / Recipes / Chai-Spiced Cheesecake With Ginger Crust Recipe
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    Chai-Spiced Cheesecake With Ginger Crust

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Sandi (From CA)'s Note:

    The spices in Indian chai tea flavor this creamy cheesecake. The topping can be made 2 days ahead. Chill until cold, then cover and keep chilled. Courtesy Bon Appetit... and their photo looks SINFUL!

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    Ingredients:

    Servings:

    Units: US | Metric

    CRUST

    FILLING

    TOPPING

    Directions:

    1. 1
      FOR CRUST: Spray 9-inch-diameter springform pan with 3” high sides with nonstick spray.
    2. 2
      Sift flour, ginger, and salt into medium bowl. Using electric mixer, beat butter and sugar in another medium bowl until blended.
    3. 3
      Beat in egg yolk, then flour mixture.
    4. 4
      Stir in crystallized ginger.
    5. 5
      Gather dough into ball; flatten into disk.
    6. 6
      Roll out on floured surface to 9-inch round. Transfer to prepared pan.
    7. 7
      Press onto bottom and 1 inch up sides of pan; pierce all over with fork. Freeze 30 minutes.
    8. 8
      Position rack in center of oven and preheat to 350°F Line crust with foil; fill with dried beans or pie weights.
    9. 9
      Bake until set, about 30 minutes. Remove foil and beans.
    10. 10
      Bake crust until golden brown and cooked through, about 20 minutes. Cool crust completely on rack.
    11. 11
      FOR FILLING: Preheat oven to 350°F Using electric mixer, beat cream cheese and sugar in large bowl until smooth, about 3 minutes.
    12. 12
      Add mascarpone; beat until smooth.
    13. 13
      Beat in whole eggs, 1 at a time, then beat in yolks.
    14. 14
      Add next 6 ingredients; beat until blended. Transfer filling to cooled crust in pan; smooth top.
    15. 15
      Bake cake 1 hour.
    16. 16
      Reduce oven temperature to 200°F Continue baking until cake is set around edges, but center moves slightly when pan is gently shaken (top of cake may crack, about 30 minutes longer.
    17. 17
      Remove cake from oven. Increase oven temperature to 350°F
    18. 18
      FOR TOPPING: Whisk all ingredients in small bowl; spread evenly over top of cake.
    19. 19
      Bake until set, about 10 minutes.
    20. 20
      Run small knife around cake sides. Chill uncovered overnight.
    21. 21
      Remove pan sides. Transfer cake to platter. Cut into wedges and serve.

    Ratings & Reviews:

    • on November 21, 2007

      35

      I love chai so I tried this recipe. It was delicious. Not to ruin it for you, but I discovered the first time that I tried cardamom that it tastes like fruit loops--this recipe is no exception. This is a fruit loop cheesecake.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chai-Spiced Cheesecake With Ginger Crust

    Serving Size: 1 (194 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 636.1
     
    Calories from Fat 419
    65%
    Total Fat 46.6 g
    71%
    Saturated Fat 28.3 g
    141%
    Cholesterol 265.4 mg
    88%
    Sodium 367.6 mg
    15%
    Total Carbohydrate 44.3 g
    14%
    Dietary Fiber 0.6 g
    2%
    Sugars 28.6 g
    114%
    Protein 11.6 g
    23%

    The following items or measurements are not included:

    crystallized ginger

    mascarpone cheese

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