Oh, you read that right. Chai Cheesecake. Dreams do come true, especially tea dreams.
This past week we had “off” from school. I say “off”, because teachers never really get the Family Day week off. There is always Teacher’s Convention to go to, and I was gone four full days at convention.
Luckily, the convention was in Calgary, and I got to stay with my fabulous brother-in-law, and his amazing wife Serena (who is an avid blog reader, and probably one of my biggest fans. I’m so lucky.) P.S. Serena, this shout-out and this post is for you, beautiful lady!
Whenever I visit, Serena and I talk about a few things. Some of the most important things we discuss are: a) tea, b) baking, c) my blog (as I said, Serena is a huge fan!), and d) her beautiful paintings! I feel like we just click, and we are kind of kindred spirits… it’s wonderful!
(Also, if anyone is curious, Serena is a PHENOMENALLY talented artist. She makes beautiful paintings. I will try to get a few pictures of her absolutely stunning artwork, and if anyone wants to support her in her passion, I can put you in touch! Shameless self-plug for my family!!:) Below is a Serena original that we received as a gift. )
I got the idea for this recipe from Serena, but a quick Pinterest search yielded this recipe. I did take a few liberties and change the recipe a bit, so this is technically an original recipe… Hooray! I took out the chocolate, changed the crust, and added a Chai whipped cream to take the warm spice blend to a whole new level.
Also, Serena and I both have a Chai spice blend, which is amazing, however, just in case you lovely readers do not have a Chai spice blend, I will put in measurements for that.
If you are a cheesecake fan, or a Chai fan, make this as soon as you can!!
Yield: 1 10-inch cheesecake
For the crust:
½ c. butter, melted
2 c. crushed gingersnaps (or graham cracker crumbs)
1/3 c. sugar
For the cheesecake:
4 – 8 oz. pkg. cream cheese, softened
1 c. sugar
¼ c. whipping cream
1 tsp. vanilla
3 tsp. Chai spice
½ tsp. ginger
½ tsp. cardamom
½ tsp. cinnamon
¼ tsp. allspice
¼ tsp. cloves
¼ tsp. salt
1/8 tsp. nutmeg
1/8 tsp. ground black pepper
For the whipped cream:
1 c. whipping cream
¼ c. icing sugar
1 tsp. vanilla
½ tsp. Chai spice blend
Place a loaf pan full of warm water in the cold oven. (If you use a water bath for your cheesecake, skip this step.) Preheat oven to 350°F. Line the bottom of a springform pan with parchment paper.
If making your own Chai spice, whisk all spices together in a small bowl and set aside.
In a medium mixing bowl, combine the melted butter, crushed gingersnaps, and sugar. Press the mixture into the lined springform pan, and pat down into an even layer. Bake in the preheated oven for 10 minutes.
In the bowl of a stand mixer, combine the cream cheese and sugar until fluffy. Add eggs, one by one, then add in vanilla. When well combined and smooth, add in the Chai spice and the whipping cream. (If you made your own, only add in 3 tsp. of Chai spice, and save the rest for the whipped cream.) Once batter is smooth and spice is well-incorporated, pour into the prepared pan.
Bake in the preheated oven for 50 minutes, (in a water bath if using) then turn the oven off and let cheesecake cool to room temperature in warm oven. After the cheesecake cools to room temperature, take out of the oven, and move to the fridge to cool completely.
While the cheesecake is cooling, in the bowl of a stand mixer, combine the whipping cream, icing sugar, Chai spice, and vanilla, and whip on high until soft peaks of whipped cream form.
Spread the whipped cream over the cooled cheesecake, then remove from the springform pan, slice with a hot knife, and serve. Store in the refrigerator.