How to Make a Cardamom Chai Cheesecake for International Tea Day

What else, but International Tea Day to try something different, say, the flavor of elaichi chai in a dessert? This is the perfect occasion to create a dessert, like the classic cheesecake, that celebrates the warm, aromatic flavors of chai. So, we bring you this Cardamom Chai Cheesecake combines the creaminess of classic cheesecake with the distinctive spice blend found in traditional chai, with cardamom taking center stage.

Cardamom Chai Cheesecake Recipe

Ingredients

For the crust:

• 2 cups graham cracker crumbs (about 1516 full crackers)
• 6 tbsp unsalted butter, melted
• 3 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom

For the filling:

• 4 (8ounce) packs cream cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1/4 cup heavy cream
• 2 tbsp strong brewed tea, cooled
• 1 1/2 tsp ground cardamom
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground nutmeg

For the topping:

• 1 cup sour cream
• 3 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp ground cardamom
• Cinnamon stick and star anise for garnish (optional)

Instructions

The Cheesecake Crust:

1. Start with preheating the oven to 180°C, then greasing the sides and bottom of a 9inch springform pan with butter.
2. Then take a medium bowl, crumble the graham cracker or digestive biscuits, melted butter, sugar, cinnamon, and cardamom and mix well.
3. Transfer the biscuit crumbs to the pan and press down firmly to create a compact disc, the crust should be around 1 inch up the sides of the springform pan.
4. Bake the crust in the preheated oven for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
5. Now, reduce the oven temperature to 160°C.

Making the Cream Cheese Filling:

6. Take a big mixing bowl with a handheld electric mixer, or a bowl attached to a stand electric mixer, add the cream cheese, and beat it on medium speed, for 34 minutes, until completely smooth.
7. Gradually add the sugar into the bowl, and continue to beat until smooth. Add the eggs, one at a time, and run the mixer after each addition. Make sure to scrape down the sides of the bowl, as needed.
8. Next, add the vanilla extract, heavy cream, and freshly brewed tea and mix. Set aside.
9. Take a small bowl, and create the spice mix of cardamom, cinnamon, ginger, cloves, black pepper, and nutmeg. Add it to the cream cheese and mix it in.
10. Scrape the infused cream cheese into the prebaked crust and smoothen the top.

Preparing the Cheesecake for the Oven and Baking:

11. Wrap the outside of the springform pan with aluminium foil to prevent water from the water bath, from seeping in.
12. Place the springform pan in a larger roasting pan and pour hot water carefully into the larger pan, until the water reaches about halfway up the sides of the springform pan.
13. Transfer it to the preheated oven and bake for 5565 minutes.

Prepare the topping for the cheesecake:

14. While the cheesecake is still baking, mix the sour cream, sugar, vanilla extract, and cardamom in a small bowl for the extra layer.
15. When the cheesecake is done baking, remove it from the oven, but keep the oven on, you will need to bake it again. For the first round of baking, the edges of the cheesecake should be set, with the center having a slight jiggle when gently shaken.
16. Carefully spread the second layer of the sour cream mix over the top of the hot cheesecake. Then return the cheesecake to the oven and bake for 10 minutes.
17. Remove the cheesecake from the water bath and let it cool on a wire rack for 1 hour.
18. Run a knife around the edge of the cheesecake to loosen it from the pan, then refrigerate for at least 6 hours.
19. Before serving, release the sides of the springform pan. Garnish with a sprinkle of ground cardamom, a cinnamon stick, and star anise.
20. For the best flavor and mouthfeel of the cardamom chai cheesecake, let the cheesecake sit at room temperature for about 30 minutes before serving.