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.
INGREDIENTS
Filling
| 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 |
Topping
| 1 1/2 c | sour cream |
| 3 T | sugar |
DIRECTIONS:
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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