Chai Tea Cheesecake

I absolutely love and adore chai tea. And cheese cake. On an afternoon expedition not long ago, at one of my favourite cafe’s in the hills where I live, I was enjoying this very thing. While sipping on my tea and enjoying the creamy smoothness of the cheesecake I was struck with the idea of combining the two.

Serves

what you need

For the base

125  g ginger nut biscuits

40g of sugared ginger, finely diced

75 g soft butter

For the filling

300 g goats cheese (or cream cheese if you prefer)

60 g icing sugar

2 tablespoons chai tea spice or masala

1 teaspoon vanilla extract

250 ml double cream

Honey for drizzling

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what to do

For the base

Process biscuits in a food processor until they turn to large crumbs, then add the butter and pulse again to make bring the mixture together. Add the ginger and pulse until combined.

Press mixture into a 20cm / 8 inch springform tin; press a little up the sides to form a ridge.

For the filling

Beat together the cream cheese, icing sugar, vanilla extract in a bowl until smooth. Lightly whip the double cream, and then fold it into the cream cheese mixture.

Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula.

Put it in the fridge for 4 hours or overnight.

Drizzle liberally with honey and serve.

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