Chai Masala Chocolate Cheesecake Recipe

The perfect way to welcome summer, our uber cool chai masala chocolate cheesecake...

Ingredients

Base:

200g Ginger Biscuits

100g Butter

Filling:

600g Full Fat Cream Cheese

150ml Soured Cream

175g Icing Sugar

½ tsp Vanilla Extract

100ml Double cream

75g Devnaa Chai Masala Drinking Chocolate

Method:

·         Start by greasing and lining a 20cm (8”) spring form cake tin

·         Finely crush the ginger biscuits and then gently melt the butter and stir it into the crushed biscuits

·         Using the back of a spoon press the biscuit mixture into the base of the cake tin – try and keep it as level as you can

·         Place in the refrigerator to firm up whilst you prepare the filling

·         For the filling place the cream cheese and soured cream into a large mixing bowl

·         Beat together until smooth and well combined

·         Sift the icing sugar into the cream cheese mixture, add the vanilla extract and mix to combine

·         In a separate bowl whisk the double cream until thick and billowy

·         Add the Devnaa Chai Masala Drinking Chocolate to the cream and continue to whip for a few more seconds until soft peaks form

·         Gently fold the whipped cream into the cream cheese mixture until well combined

·         Pour the filling over the base and level the surface using a palette knife or the back of a spoon

·         Leave to set in the refrigerator overnight

·         To serve, run a knife around the edge of the cheesecake to separate it from the cake tin

·         Unclip the spring form tin and ease the cake out gently

·         Use a knife dipped in hot water to cut the slices and serve sprinkled with grated chocolate or drizzled with melted chocolate.