This Chai Cheesecake but with a Biscoff twist will leave you wanting for more in the first bite itself! Its a huge hit because its creamy, decadent and the flavour of biscoff and chai in every bite is perfectly balanced and is irresistible 😍
Follow my step-by-step guide to make your own delicious Eggless Chai Biscoff Cheesecake ☺️
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Happy Baking!
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Timestamps/Chapters:
0:00 - Intro
0:36 - Ingredient List
0:40 - Biscuit Base
1:20 - Chai Mix
1:39 - Cheesecake Batter
2:09 - Bake
2:31 - De-moulding & Plating
3:00 - Taste Test
3:19 - Thankyou for Watching!
Ingredients:
Cheesecake Base :
Biscoff Biscuits - 1.5 Cups/ 190-200g
Flour/ Maida - 2 Tbsps/ 20g
Melted Butter - 1/4th Cup/ 60g
Cardamom powder - 1/4th tsp
Salt - A pinch
Cheesecake filling :
Cream Cheese - 2 Cups/ 460g
Sugar - 2 Tbsps/ 30g
Condensed Milk - 1/2 cup/ 180g
Hung Curd - 1/2 cup/ 130g
Flour/ Maida - 1 Tbsp/ 10g
Cornstarch - 1 Tbsp/ 9g
Milk - 1/2 cup/ 120g
Ginger - 1 Inch
Chai Patti - 1 Tsp
Elaichi Pwd - 1/2 Tsp
Salt - 1/4th Tsp
Lotus Biscoff Spread - Garnish
Lotus Biscoff Biscuits - Garnish
Process :
* Pre-heat the oven at 180C
* For the cheesecake base, combine crushed biscoff biscuits with flour, melted butter, a pinch of salt & some cardamom powder - the mixture should resembles a sandy texture
* Today I’m using a 7.5 " spring-foam cake tin whose base is detachable from its body - grease the pan & line the base with parchment paper
* Transfer the biscuit base to the mould & flatten it out evenly using a flat surface or a spoon
* Bake in a pre-heated 180C oven for 5 mins
* Take the tin out & allow it to cool down completely - Pre-heat the oven at 160C for the cheesecake
* For the filling, we’ll start by preparing the tea - heat up some milk in a saucepan
* Add in some grated ginger, tea leaves & cardamom powder
* Allow the milk to come to a boil & strain the tea
* Once the tea has cooled down slightly, add in the corn flour & flour - mix it in until it’s smooth & lump-free - keep aside for later
* For the Cheesecake base, combine room temperature cream cheese, hung curd, sugar & a pinch of salt using an electric whisk
* Whisk the mixture until the sugar dissolves & the mixture is light & airy
* Add in the condensed milk along with the tea mixture & whisk again until a smooth & lump-free batter is formed
* Transfer the batter to the baked & cooled down biscuit base, tap it twice to deflate any air bubbles & place it on a large baking tray
* Fill 1/4th of the baking tray with water & place it the pre-heated 160C oven for 45 - 50 mins
* Once the Cheesecake has baked, turn off the oven, open the oven door half-way & allow it cool down completely
* Transfer the cooled down cheesecake to the refrigerator & allow it rest for at-least 4-6 hours/ preferably overnight
* Run a knife gently along the edges of the spring-foam, de-mould the cheesecake carefully & place it on the cake stand
* Garnish the cheesecake with some biscoff spread & biscuits - Serve, Slice & Enjoy 🍰☕️
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