Chai Spiced Cheesecakes
Sarah Holloway from Matcha Maiden and Matcha Mylkbar shares a little recipe she made up using Prana Chai, Chai Spiced Cheesecakes. Nom, nom, nom…..
INGREDIENTS
BASE
- 330g gingernut biscuits
- ½ cup (60g) almond meal
- 130g unsalted butter, melted
FILLING
- 500g cream cheese, softened
- ½ cup (120g) sour cream
- 1 cup (175g) brown sugar
- 1 vanilla bean, split and seeds scraped
- 2-3 heaped tablespoons of Prana Chai
- 3 eggs
METHOD
- Preheat oven to 150°C.
- Place gingernuts and almond meal in a food processor and process until coarsely chopped.
- Add the butter and process to combine.
- Using the back of a spoon, press the mixture into the base and sides of your tart tin of choice (I used a cupcake tin).
- Refrigerate for 30 minutes.
- To make the filling, place the cream cheese and sour cream in an electric mixer (I used my blender) and beat for 3–4 minutes or until smooth.
- Add the sugar, Prana Chai and blend for another 3–4 minutes or until the sugar is dissolved.
- Gradually add the eggs, beating well after each addition until well combined.
- Divide the mixture between the tart tins, place on a baking tray and bake for 15–20 minutes or until firm to the touch.
- Refrigerate for 1 hour or until cold.
- Dust with the extra cinnamon to serve. YUM!
