For the love of tea no desserts actually both. This cheesecake has masala chai suffused into the cheesecake and with a base of Glucose biscuits this dessert will wow both tea lovers and dessert fans.
CHAI BISCUIT CHEESE CAKE
Ingredients
1½ tbsps tea leaves (chai)
15 – 20 glucose biscuits
1¼ cups cream cheese
1 tbsps sugar
½ inch ginger grated
3-4 green cardamoms
1 inch cinnamon stick
2-3 black peppercorns
¼ tsp green cardamom powder
¼ cup melted butter
¾ cup yogurt
½ cup condensed milk
1 tbsps corn flour
½ tbsps refined flour
Method
1. Preheat the oven to 180ºC.
2. Heat 1 cup water in a nonstick pan add sugar tea leaves and ginger. Open the green cardamom pods and add to the mixture add cinnamon stick black peppercorns and mix well. Cook till the mixture reduces to half. Strain and allow to cool completely.
3. Add glucose biscuits and green cardamom powder in a food processor jar. Process to a fine powder. Add melted butter and continue to process until well combined.
4. Put the mixture into a lined 6-inch round loose bottom cake tin spread it evenly and press to get a smooth surface. Refrigerate this for 15 minutes.
5. Take cream cheese in a large bowl and beat with an electric beater till smooth. Add yogurt and beat till well combined.
6. Add condensed milk tea mixture sift the corn flour and refined flour directly into the bowl and beat till a smooth mixture is formed.
7. Add the prepared mixture over the biscuit layer place it on a baking tray add water in it and cover the top of the cake tin with an aluminum foil. Place it in the preheated oven and bake for 35-40 minutes.
8. Bring the tray out of the oven allow the cheesecake to cool to room temperature and refrigerate for 2-3 hours.
9. Gently demould the cheesecake pipe out whipped cream on the edges and garnish with glucose biscuit halves. Cut into wedges and serve.
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