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October 13, 2021

Winter Cinnamon Chai Latte Cheesecake  

Recipe

 

Prep Time: 5 – 10 minutes

Cook Time: 60 – 80 minutes, including cool time

Servings Size: 4 – 6

 

Ingredients: 

 

250 Grams Cream Cheese 

50 ML + 2 Tbsp Buffalo Milk – Goat’s Pride Dairy

340 Grams Buffalo Yogurt – Goat’s Pride Dairy

1 Large Double Yolk Egg – The Eggstore

30 Grams Butter (room temperature)

50 Grams Butter (melted)

70 Grams Sugar

100 Grams Graham Crackers

50 Grams White Chocolate

1 Tbsp Cornstarch

1 TB Masala Chai Tea – Nu Tea Company 

Cinnamon Powder – Avafina

 

Directions:

 

STEP 1

 

Cut the tea bag at the top, and using a mortar, grind the tea leaves as finely as possible. Set aside.

 

STEP 2

 

In a medium bowl, crush the graham crackers into small pieces, add softened butter and mix well. Scoop the mixture into the ramekins, and using the back of a wooden spoon, pack the mixture in tightly. Refrigerate until needed. 

 

STEP 3

 

Preheat oven to 325-degree Fahrenheit. 

 

STEP 4

 

Add cream cheese, butter, sugar, and whisk to combine well in a large mixing bowl. Add buffalo yogurt and whisk to combine. Add a large egg and whisk to combine. In a small bowl, add cornstarch to the buffalo milk to make a slurry. Add to a large mixing bowl and whisk to combine. Sprinkle tea leaves into the bowl and incorporate well for maximum flavour!

 

STEP 5

 

Remove the graham cracker base ramekins from the fridge and scoop the above mixture into the dish filling up halfway. 

 

STEP 6

 

Fill a separate baking dish with boiling water halfway. Carefully add the ramekins to the water-filled baking dish and place them in the oven. Bake for 45 – 50 minutes. 

 

STEP 7

 

Insert a toothpick into the center of the dish to check if it’s done. If the toothpick comes out clean, turn off the oven and leave the ramekins in the oven to prevent shrinking – approximately 15- 20 minutes. 

 

STEP 8

 

While the ramekins are cooling down, add white chocolate and milk in a medium bowl and melt on the stove. Add cinnamon and whisk to combine. Set aside on top of the oven until ramekins are done, occasionally stirring to incorporate to prevent solidifying. 

 

STEP 9 

 

Remove carefully from oven and remove from baking dish placing on a cooling wire rack. Spread the melted cinnamon chocolate sauce on top. 

 

STEP 10

 

Refrigerate and chill for a minimum of 1 hour; however, for a denser cheesecake, chill for 8 hours before serving! 

 

Recipe Notes: 

 

For those who prefer a smoother cheesecake, you can put a couple of chai tea bags into warm buffalo milk for a couple of hours to infuse the milk—additionally, substituting yogurt for heavy cream for a more rich and creamy dessert! This cheesecake will leave your guest wanting more for that winter and cozy after-dinner dessert! For those wishing to make this into an adult after-dinner dessert, pour a shot of baileys before serving and add whip cream for a decadent treat!

 

 

 

 

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