Chai is not only the Indian national drink, but also adds that special something to the cheesecake. The recipe is simple: usually black tea, but sometimes green tea is also popular, mixed with chai spices such as cardamom, anise, cloves, ginger, pepper and cinnamon. Cinnamon is not only a popular spice for tea, but also stimulates digestion and has a positive effect on blood sugar levels.
If you want to save a few calories, you can do without the warping with cream. This does not detract from the taste, but it saves the calorie account.
- For the Cake Batter
- 3 ½ ounces butter
- 3 ½ ounces sugar
- 2 eggs
- 6 ounces Pastry flour
- 3 tablespoons ground almonds
- 1 teaspoon Baking powder
- 3 ounces Chai tea (brewed and cooled)
- For the Topping
- 3 eggs
- 24 ounces cream cheese
- 6 ounces sugar
- 1 packet vanilla pudding mix (for 2 cups of liquid)
- lemon juice
- For the Chai Spice Mix
- 1 teaspoon cinnamon
- 1 pinch ground Cardamom
- 1 pinch ground Star anise
- 1 pinch ground cloves
Preheat the oven to 180°C / 350°F.
For the batter: Cream the butter and sugar together until very light. Add the eggs one at a time, beating after each addition, until very light. Add a pinch of salt.
Blend the flour with the almonds and baking powder and add to the creamed butter mixture in 3 additions, alternating with the chai tea. Pour the batter into a springform pan lined with parchment paper and smooth into an even layer. Bake in the preheated oven for about 10 minutes.
To make the topping: Separate the eggs. Blend the cream cheese with the yolks, sugar, vanilla pudding mix, and a dash of lemon. Whip the egg whites with a pinch of salt to stiff peaks and fold into the quark mixture. Spread the topping gently over the cake and continue to bake in preheated oven for about 35 to 40 minutes, until the topping is set. Remove and let cool in the pan on a wire rack.
To make the garnish: In a heavy-bottom saucepan, cook the sugar until it caramelizes to a light brown.
In a small bowl, stir together the chai spices.
Unmold the cake. Whip the cream to stiff peaks and transfer to a pastry bag with a star tip. Pipe the cream in a border around the rim of the cake. Sprinkle with the spice mixture.
To serve, cut the cake into pieces. Drizzle with caramel.