Vanilla chai cheesecake adapted from Rachel's Diary.

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Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
additional:
40 mins
total:
2 hrs 5 mins
Servings:
10
Yield:
1 9-inch cheesecake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Crust:
Filling:

Directions

Instructions Checklist
  • Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.

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  • Preheat the oven to 350 degrees F (175 degrees C).

  • Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.

  • Bake in the preheated oven until golden, about 12 minutes.

  • Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.

  • While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt. Pour filling into the cooled crust.

  • Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.

  • Let cool completely and remove from pan. Serve with caramel sauce.

Cook's Note:

You can use chai-flavored yogurt if you prefer.

Nutrition Facts

570 calories; protein 11.6g; carbohydrates 46.3g; fat 38.8g; cholesterol 175.1mg; sodium 479.3mg. Full Nutrition
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