Chocolate Chai Cheesecake

Rich, velvety chocolate meets the warm, spicy flavors of chai in this decadent cheesecake.

The perfect dessert for anyone who loves a good cup of tea, this Chocolate Chai Cheesecake is sure to become a new favorite, with its moist, creamy texture and intriguing blend of flavors.

Ingredients

• For the Crust:
• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• For the Filling:
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs, separated
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1/2 cup brewed chai tea, cooled
• 1/2 cup melted semisweet chocolate
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup chopped dark chocolate, for garnish
• For the Whipped Cream:
• 1 cup heavy cream
• 2 tablespoons granulated sugar

Instructions

Preheat your oven to 325°F (165°C) and position a rack in the center.

In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined.

Press the mixture into the bottom of a 9-inch springform pan.

Bake the crust for 10-12 minutes, or until lightly browned, then let it cool completely.

In a large mixing bowl, beat the cream cheese until smooth.

Gradually add the granulated sugar and beat until combined.

Beat in the egg yolks one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the sour cream, heavy cream, brewed chai tea, melted chocolate, cocoa powder, cinnamon, cardamom, ginger, cloves, and salt.

Add the wet ingredients to the cream cheese mixture and mix until well combined.

In a separate bowl, beat the egg whites until stiff peaks form.

Fold the egg whites into the cheesecake batter until no white streaks remain.

Pour the batter into the prepared pan over the crust.

Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.

Let the cheesecake cool in the pan for 1 hour, then run a knife around the edges and release the springform.

Let it cool completely on a wire rack.

To make the whipped cream, beat the heavy cream and granulated sugar until stiff peaks form.

Once the cheesecake is completely cool, top with whipped cream and garnish with chopped dark chocolate.

Notes

Make sure to use high-quality chocolate for the best flavor. Use brewed chai tea that’s completely cooled, as it will affect the texture of the cheesecake.

Don’t overmix the batter, as it can lead to a dense cheesecake.

If you want a cleaner slice, make sure the cheesecake is completely cooled and set. Let the cheesecake rest for at least 4 hours or overnight before serving for the best texture.

If you’re not a fan of chai, you can substitute the brewed chai tea with a different flavor, like coffee or fruit puree.

Keep in mind that the cheesecake will puff up during baking, but it will settle as it cools. The whipped cream is optional, but it adds a nice touch to the presentation.

You can store the cheesecake in an airtight container in the refrigerator for up to 5 days.

Nutrional Value

• Calories: 540
• Total Fat: 36g
• Saturated Fat: 22g
• Cholesterol: 120mg
• Sodium: 350mg
• Total Carbohydrates: 44g
• Dietary Fiber: 2g
• Sugars: 34g
• Protein: 10g