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|
|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|
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.