Chai Spiced Cheesecakes
This month Sarah Holloway from Matcha Maiden and Matcha Mylkbar shares a little recipe she made up using Prana Chai, Chai Spiced Cheesecakes. Nom, nom, nom…..
330g gingernut biscuits
½ cup (60g) almond meal
130g unsalted butter, melted
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
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!
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