Tuesday, 3 May 2011

Chai Masala Chocolate Cheesecake Recipe

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



200g Ginger Biscuits

100g Butter


600g Full Fat Cream Cheese

150ml Soured Cream

175g Icing Sugar

½ tsp Vanilla Extract

100ml Double cream


·         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.


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