Vanilla chai cheesecake adapted from Rachel's Diary.



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


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.

  • 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; 38.8 g total fat; 175 mg cholesterol; 479 mg sodium. 46.3 g carbohydrates; 11.6 g protein; Full Nutrition