Masala Chai and Rose Cheesecake
Masala Chai and Rose Cheesecake
Savor this this quick and easy cheesecake by Sarah Benjamin from Cooking For Love.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 20 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 4 servings
  • Cake Base:
  • Non-stick baking parchment
  • 250 grams Digestive Biscuits
  • 1 teaspoon ground Ginger
  • 30 grams unsalted Butter, melted
  • Cake:
  • 900 grams Cream Cheese, softened
  • 150 grams Sour Cream
  • 275 grams Caster Sugar
  • 2 tablespoons Plain Flour
  • 2 tablespoons Rose Water
  • 2 teaspoons ground Cardamom
  • 1 teaspoon ground Cinnamon
  • ¼ teaspoon ground Cloves
  • 4 Eggs
  • 2 Egg Yolks
  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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