Masala Chai and Rose Cheesecake

Cooking for Love

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20

min

Preparation

90

min

Cook

Med

Difficulty

7

Steps

14

Ingredients

METHOD
  1. Preheat oven to 180°C, line the base of an 8-inch springform cake tin with non-stick baking parchment

  2. Using a food processor, blitz the digestive biscuits until they become fine crumbs. Stir in the ground ginger, then drizzle in the melted butter and stir until combined

  3. Press the digestive biscuit mixture into the base of the cake tin and even out, then bake in the oven for 10-15 minutes until crisp

  4. Reduce the oven temperature to 150°C

  5. To make the cake filling, beat the cream cheese, sour cream, sugar, flour, rosewater and spices together until smooth. It’s easiest to use an electric stand mixer for this, but you can also use a whisk

  6. Add the eggs in one by one, then the egg yolks, and beat until smooth. Scrape out into the cake tin and bake for 80-90 minutes until set but still slightly wobbly

  7. Turn the heat off but leave the cheesecake to cool in the oven. Once cool, chill in the fridge overnight before serving

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