The ultimate fusion cheesecake is here- Chai Biscuit Cheesecake!
The ultimate South Asian tea-time pairing of chai (tea) and biscuits (i.e., cookies) is given the cheesecake treatment here, and it’s nothing short of phenomenal! We start by preparing a cardamom spiced biscuit crust (I used everyone’s favorite Parle-G cookies), and fill it with a chai-infused and spiced cheesecake batter. After baking and cooling, we top it with a milky and luscious whipped cream (with a hint of cardamom) and garnish to our hearts content!
This cheesecake is a tribute to our collective love for tea. It’s simultaneously innovative yet nostalgic. I hope it brings you and your loved ones the same amount of joy as it has ours ❤️
Chai Biscuit Cheesecake
Ingredients
Crust
- 2 cups Parle-G biscuit crumbs (or any dry tea biscuit)
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
Cheesecake
- 1 cup heavy whipping cream
- 2 tablespoons Indian or Pakistani loose leaf black tea
- 2 pounds (four 8-ounce packages) cream cheese, at room temperature
- 1¼ cups granulated sugar
- 1 tablespoon vanilla extract
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 4 large eggs
Cardamom Whipped Cream
- 1 cup heavy whipping cream, cold
- ½ cup powdered sugar
- 2 tablespoons dried powdered milk
- ½ teaspoon ground cardamom
Instructions
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Preheat oven to 325°F and set aside a 9-inch springform pan. Fill a roasting pan with boiling water and place inside the oven on the lowest rack. This will create steam in the oven, which will help prevent the cheesecake from cracking.
Prepare Crust
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In a bowl, stir together all ingredients until thoroughly combined. Press the mixture evenly into the bottom and up the sides of the springform pan. Set aside.
Prepare Filling
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Combine heavy cream and tea leaves in a small saucepan. Bring to a boil, then remove from heat. Cover and steep the tea until the mixture comes to room temperature, about one hour. Strain and discard tea leaves and set the chai-infused cream aside.
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In a large bowl, beat cream cheese until smooth over medium speed. Add sugar, vanilla, cardamom, cinnamon, and ginger, and mix until thoroughly incorporated. Reduce speed to low and add chai-infused cream. Mix until completely incorporated, scraping down the sides of the bowl as needed.
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Add eggs one at a time, taking care not to overmix. Pour filling over prepared crust.
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Place in the oven on the rack above the water bath. Bake until the edges begin to set but the center still looks jiggly, about 50 to 60 minutes. Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool to room temperature. Once cool, cover tightly with aluminum foil, and refrigerate for several hours (preferably overnight).
Prepare Whipped Cream
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Combine all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat until stiff peaks form. Spread or pipe the whipped cream over the top of the cooled cheesecake as desired.
Recipe Notes
Pakistani or Indian loose leaf tea can be found readily at South Asian or Middle Eastern grocery stores.
Always use room temperature ingredients. It helps reduce lumps in the batter and provides for a more even textured cheesecake.
Avoid over-mixing once you add the eggs. Over-mixing creates air in the batter, which when baked and cooled will result in a cracked top. Mix on low speed until the eggs have been completely incorporated, and you should be fine.
Giving the prepped cheesecake a few taps on the countertop before baking also aids in removing any extra air bubbles.
For the water bath place a large pan of boiling water in the rack below your cheesecake. This helps create steam in the oven and the cheesecake is able to bake evenly.
When it’s time to turn off the oven, leave the oven door slightly ajar and allow the cheesecake to cool in the oven itself to room temperature. This allows the cheesecake to complete the cooking process and gently cools it down, which avoids creating cracks on the surface.
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