This
is a recipe I’ve been thinking about for some time and after several trials I
think it really works. The cheesecake is flavoured heavily with chai spices and is complemented by the ginger in the biscuit base. Also the addition of Greek
yogurt in the cheesecake mixture delivers a delightful ‘tang’ to the filling.
As the cheesecake is not very sweet the salted caramel provides a touch of
sweetness to balance the spices.
Preparation time: 30 mins
Cooking time: 40 mins
Chilling time: Overnight
Serves: 8-10 people
Ingredients:
Chai Cheese Cake
·
250g
Ginger Nut biscuits - blitzed into a fine crumb
·
25g
Unsalted butter – melted
·
Extra
butter to grease
·
600g
Cream cheese
·
200g
Greek yogurt
·
100g
Caster sugar
·
4
tbsp Plain flour
·
2
eggs plus 2 egg yolks
·
4
tbsp Henry and Joe’s Chai
Salted Caramel Sauce
·
125g
Caster sugar
·
50ml
Water
·
25mg
butter
·
100ml
Double cream
·
½
tsp Sea Salt
Method:
Chai Cheesecake
1. Preheat an oven to 180s/350F/gas mark 4
2. Grease a 23cm/9inch spring-form cake tin and
line the bottom with grease-proof paper and place in the fridge to chill
3. Blitz the ginger nut biscuits in a food
processor to get a fine crumb or bash the biscuits laid between two tea towels
with a rolling pin.
4. Mix the melted butter in with the ginger
nut biscuit crumb. Take time here to make sure the butter is blended well with
the biscuits. Then grab the cake tin and pack the mixture on to the bottom of
the tin to form an even base. Place back in the fridge.
5. In a large bowl mix together all the
other cheesecake ingredients until combined. Retrieve the cake tin from the
fridge and pour the mixture into the tin and on top of the biscuit base.
6. Place on the middle shelf of the
pre-heated oven for 40 mins. The cheese cake will still have a wobble to it when
you take it out but fear not it will set. Leave to cool on a wire rack and in
the cake tin until completely cold. Then pop in the fridge overnight. The next
day carefully release from the tin.
Tip:
Just remove 5-10 mins before you’re ready to serve so it’s not fridge cold.
Salted Caramel Sauce:
1. Place a frying pan over a medium heat.
Pour in the water then dissolve the sugar into it.
2. Cook away until the liquid starts to
bubble and colour. You are looking for a golden brown colour.
3. Take the pan off the heat and whisk in
the butter, then the cream and then the salt.
4. You should have a lovely amber coloured
sauce.
5. Drizzle artistically over the whole
cheese cake to decorate or serve as a sauce for people to pour on themselves.
Tip:
The key with the sauce is to keep your wits about you! It can easily catch and
burn! Also if you find that the sauce is not completely smooth then fish out
any lumps or pass through a sieve.
This is my own original recipe of which I am very proud and I would be over the moon if you were to try it! Enjoy!
The makers of the chai syrup Henry & Joe's liked the concept so much they have featured it on their website! How awesome is that! www.hennyandjoes.co.uk/chai-cheesecake
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