Vanilla Chai Cheesecake

Recipe by Miss JJ
READY IN: 3hrs
SERVES: 8-12




  • Simmer 1 cup Oregon Chia Original Concentrate until reduced to 1/2 cup.
  • Cool.
  • Preheat oven to 350 degrees.
  • Mix together crust ingredients.
  • Press well into the bottom of a greased 9-inch springform pan.
  • Bake for 12 minutes.
  • When you take pan out of the oven, reduce heat to 290 degrees.
  • Beat cream cheese with mixer until smooth.
  • Add chai reduction and vanilla, blend just until smooth, scraping down sides as you go.
  • Add sugar, cornstarch, and spices. Taste to adjust flavors, but be aware that spices will intensify in the oven.
  • Add eggs, stir by hand until just incorporated.
  • Pour into springform pan, sprinkle a little cardamom on top.
  • Put a baking dish with 1 inch water in the bottom of your oven.
  • Cook cheesecake on middle rack for 55 minutes.
  • Turn off oven, just barely crack oven door until steam stops coming out (30 seconds or so).
  • Close it back up and let it go for another 55 minutes.
  • Take out of oven, slide knife around the edges of the pan to release cake and allow for contraction while cooling.
  • Place on a cooling rack and cover with a large bowl. Let cool until it's room temperature, then move to refrigerator.
  • When cold, you can freeze it for longer storage.