Chai-spiced Cheesecake

By Chad Carns

Quick and easy Chai-spiced Cheesecake recipe is an exotic twist on a classic cheesecake.

I love this light, creamy cheesecake recipe with an exotic twist. Cheesecakes can be dense and heavy. Mascarpone makes my  Chai-spiced Cheesecake a little less dense and creamier than most cheesecakes. Serve Chai-Spiced Cheesecake with a aromatic gin for an unexpected after-dinner pairing.



16 oz cream cheese
4 oz marscapone
3/4 c sugar
3 eggs
1 egg yolk
1 t vanilla
1/2 t salt
1/2 t ginger, ground
1 t orange zest
1/2 t cardamon, ground
1 graham cracker pie crust


1 1/2 c sour cream
3 T sugar


Filling – Preheat oven to 350 degrees. Using electric mixer, beat cream cheese, mascarpone and sugar in a large bowl until smooth. Beat in whole eggs one at a time, then yolk. Add remaining filling ingredi- ents. Pour into pie crust. Bake for 1 hour. Cool. Topping – Beat ingredients with an electric mixer for 3 minutes. Spread on top of cheesecake and refrigerate for 1 hour.

Chai-spiced Cheesecake
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About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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