CHAI-SPICED CHEESECAKE WITH GINGER CRUST
Categories Cake Dairy Egg Ginger Dessert Bake Cream Cheese Spice Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 25
Steps:
- For crust:
- Spray 9-inch-diameter springform pan with 3-inch-high sides with nonstick spray. Sift flour, ginger, and salt into medium bowl. Using electric mixer, beat butter and sugar in another medium bowl until blended. Beat in egg yolk, then flour mixture. Stir in crystallized ginger. Gather dough into ball; flatten into disk. Roll out on floured surface to 9-inch round. Transfer to prepared pan. Press onto bottom and 1 inch up sides of pan; pierce all over with fork. Freeze 30 minutes.
- Position rack in center of oven and preheat to 350°F. Line crust with foil; fill with dried beans or pie weights. Bake until set, about 30 minutes. Remove foil and beans. Bake crust until golden brown and cooked through, about 20 minutes. Cool crust completely on rack.
- For filling:
- Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until smooth, about 3 minutes. Add mascarpone; beat until smooth. Beat in whole eggs, 1 at a time, then beat in yolks. Add next 6 ingredients; beat until blended. Transfer filling to cooled crust in pan; smooth top. Bake cake 1 hour. Reduce oven temperature to 200°F. Continue baking until cake is set around edges but center moves slightly when pan is gently shaken (top of cake may crack), about 30 minutes longer. Remove cake from oven. Increase oven temperature to 350°F.
- For topping:
- Whisk all ingredients in small bowl; spread evenly over top of cake. Bake until set, about 10 minutes. Run small knife around cake sides. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Chill until cold, then cover and keep chilled. Remove pan sides. Transfer cake to platter. Cut into wedges and serve.
CHAI CHEESECAKE
If you're a fan of chai tea, you will savor this whipped cream-topped cheesecake with hints of orange and cinnamon.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
- Meanwhile, in microwavable measuring cup, microwave 1 cup whipping cream on High 1 minute 30 seconds to 2 minutes or just until it begins to boil. Place tea bags in hot cream; let stand 15 minutes.
- In large bowl, beat cream cheese, 1 cup sugar, 1/2 teaspoon cinnamon and the vanilla with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Remove tea bags from cream and squeeze extra liquid from tea bags; discard bags. Stir cream and orange peel into cream cheese mixture until well blended. Pour filling over crust.
- Bake at 300°F 55 to 65 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. In chilled medium bowl, beat 1 cup whipping cream and 1 tablespoon sugar with electric mixer on high speed until soft peaks form. Spread over cheesecake. Garnish with orange peel twists. Cover; refrigerate any remaining cheesecake.
Nutrition Facts : Calories 380, Carbohydrate 25 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 21 g, TransFat 1 g
CHAI TEA CAKE WITH GINGER CREAM CHEESE FROSTING
A beautifully fragrant spice cake flavored with classic masala chai spices and topped with fresh ginger cream cheese frosting. This cake is sure to make your mouth water and is always a great crowd pleaser!
Provided by Priti D
Categories Desserts Cakes Spice Cake Recipes
Time 2h45m
Yield 20
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Begin cake by combining water, 3 tea bags, ginger root, cardamom pods, 1/4 teaspoon cinnamon, and 1/4 teaspoon cloves in a saucepan; bring to a boil. Reduce heat to low and keep warm.
- Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add molasses and egg; mix well.
- Mix flour, baking soda, cardamom, and salt with remaining 1 teaspoon cinnamon and 1/2 teaspoon cloves in a separate bowl. Add dry ingredients to the wet ingredients, one half at a time; stir to combine. Strain hot tea and slowly pour into the batter and stir until smooth; batter will be thin. Pour into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While the cakes are cooling, combine water, sugar, and tea bags for simple syrup in a small pot over medium-high heat. Cook until sugar has dissolved, 5 to 7 minutes. Remove from the heat and let cool slightly.
- Brush simple syrup over cooled and leveled cakes until the majority of the cake has absorbed the syrup. Do not oversoak the cakes; you want enough syrup to soak in and keep cakes moist and flavorful without flooding them. Place cakes in the refrigerator for 1 hour or until ready to decorate.
- Combine cream cheese, butter, and ginger for frosting in a large bowl; beat with an electric mixer until smooth. Add sugar and blend until smooth. Frost cake.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 52.4 g, Cholesterol 43 mg, Fat 12.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 7.7 g, Sodium 230.3 mg, Sugar 36.5 g
CHAI-SPICED CHEESECAKE WITH GINGER CRUST
The spices in Indian chai tea flavor this creamy cheesecake. The topping can be made 2 days ahead. Chill until cold, then cover and keep chilled. Courtesy Bon Appetit... and their photo looks SINFUL!
Provided by Sandi From CA
Categories Cheesecake
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- FOR CRUST: Spray 9-inch-diameter springform pan with 3" high sides with nonstick spray.
- Sift flour, ginger, and salt into medium bowl. Using electric mixer, beat butter and sugar in another medium bowl until blended.
- Beat in egg yolk, then flour mixture.
- Stir in crystallized ginger.
- Gather dough into ball; flatten into disk.
- Roll out on floured surface to 9-inch round. Transfer to prepared pan.
- Press onto bottom and 1 inch up sides of pan; pierce all over with fork. Freeze 30 minutes.
- Position rack in center of oven and preheat to 350°F Line crust with foil; fill with dried beans or pie weights.
- Bake until set, about 30 minutes. Remove foil and beans.
- Bake crust until golden brown and cooked through, about 20 minutes. Cool crust completely on rack.
- FOR FILLING: Preheat oven to 350°F Using electric mixer, beat cream cheese and sugar in large bowl until smooth, about 3 minutes.
- Add mascarpone; beat until smooth.
- Beat in whole eggs, 1 at a time, then beat in yolks.
- Add next 6 ingredients; beat until blended. Transfer filling to cooled crust in pan; smooth top.
- Bake cake 1 hour.
- Reduce oven temperature to 200°F Continue baking until cake is set around edges, but center moves slightly when pan is gently shaken (top of cake may crack, about 30 minutes longer.
- Remove cake from oven. Increase oven temperature to 350°F
- FOR TOPPING: Whisk all ingredients in small bowl; spread evenly over top of cake.
- Bake until set, about 10 minutes.
- Run small knife around cake sides. Chill uncovered overnight.
- Remove pan sides. Transfer cake to platter. Cut into wedges and serve.
Nutrition Facts : Calories 636.2, Fat 46.6, SaturatedFat 28.3, Cholesterol 265.5, Sodium 367.6, Carbohydrate 44.3, Fiber 0.6, Sugar 28.7, Protein 11.6
CHAI SPICED CHEESECAKE
Make and share this Chai Spiced Cheesecake recipe from Food.com.
Provided by Wendys Kitchen
Categories Cheesecake
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- For crust:.
- Spray 9-inch-diameter springform pan with 3-inch-high sides with nonstick spray. Sift flour, ginger, and salt into medium bowl. Using electric mixer, beat butter and sugar in another medium bowl until blended. Beat in egg yolk, then flour mixture. Stir in crystallized ginger. Gather dough into ball; flatten into disk. Roll out on floured surface to 9-inch round. Transfer to prepared pan. Press onto bottom and 1 inch up sides of pan; pierce all over with fork. Freeze 30 minutes.
- Position rack in center of oven and preheat to 350°F Line crust with foil; fill with dried beans or pie weights. Bake until set, about 30 minutes. Remove foil and beans. Bake crust until golden brown and cooked through, about 20 minutes. Cool crust completely on rack.
- For filling:.
- Preheat oven to 350°F Using electric mixer, beat cream cheese and sugar in large bowl until smooth, about 3 minutes. Add mascarpone; beat until smooth. Beat in whole eggs, 1 at a time, then beat in yolks. Add next 6 ingredients; beat until blended. Transfer filling to cooled crust in pan; smooth top. Bake cake 1 hour. Reduce oven temperature to 200°F Continue baking until cake is set around edges but center moves slightly when pan is gently shaken (top of cake may crack), about 30 minutes longer. Remove cake from oven. Increase oven temperature to 350°F
- For topping:.
- Whisk all ingredients in small bowl; spread evenly over top of cake. Bake until set, about 10 minutes. Run small knife around cake sides. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Chill until cold, then cover and keep chilled. Remove pan sides. Transfer cake to platter. Cut into wedges and serve.
Nutrition Facts : Calories 636.2, Fat 46.6, SaturatedFat 28.3, Cholesterol 265.5, Sodium 367.6, Carbohydrate 44.3, Fiber 0.6, Sugar 28.7, Protein 11.6
VANILLA CHAI CHEESECAKE
Vanilla chai cheesecake adapted from Rachel's Diary.
Provided by LaurasFaves
Categories Desserts Cakes Cheesecake Recipes
Time 2h5m
Yield 10
Number Of Ingredients 13
Steps:
- Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until golden, about 12 minutes.
- Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.
- While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt. Pour filling into the cooled crust.
- Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.
- Let cool completely and remove from pan. Serve with caramel sauce.
Nutrition Facts : Calories 570.1 calories, Carbohydrate 46.3 g, Cholesterol 175.1 mg, Fat 38.8 g, Fiber 0.4 g, Protein 11.6 g, SaturatedFat 23.1 g, Sodium 479.3 mg, Sugar 25.6 g
CHAI-SPICED CHEESECAKE MUFFINS RECIPE BY TASTY
Here's what you need: all-purpose flour, cinnamon, ground ginger, ground cardamom, nutmeg, baking soda, salt, applesauce, brown sugar, large eggs, vanilla extract, vegetable oil, cream cheese, granulated sugar, vanilla extract, nonstick cooking spray
Provided by Katie Aubin
Categories Bakery Goods
Yield 16 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 375˚F (190˚C).
- Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
- In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix with a fork, then gradually incorporate the dry ingredients until the batter is thick and smooth.
- Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
- Grease a 2 12-cup muffin tin with nonstick spray.
- Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
- Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
- Let cool for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 205 calories, Carbohydrate 21 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams
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- Spray 9-inch-diameter springform pan with 3-inch-high sides with nonstick spray. Sift flour, ginger, and salt into medium bowl. Using electric mixer, beat butter and sugar in another medium bowl until blended. Beat in egg yolk, then flour mixture. Stir in crystallized ginger. Gather dough into ball; flatten into disk. Roll out on floured surface to 9-inch round. Transfer to prepared pan. Press onto bottom and 1 inch up sides of pan; pierce all over with fork. Freeze 30 minutes.
- Position rack in center of oven and preheat to 350°F. Line crust with foil; fill with dried beans or pie weights. Bake until set, about 30 minutes. Remove foil and beans. Bake crust until golden brown and cooked through, about 20 minutes. Cool crust completely on rack.
- Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until smooth, about 3 minutes. Add mascarpone; beat until smooth. Beat in whole eggs, 1 at a time, then beat in yolks. Add next 6 ingredients; beat until blended. Transfer filling to cooled crust in pan; smooth top.
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