Chai Tea Cheese Cake
I absolutely love and adore chai tea. And cheese cake. On an afternoon expedition not long ago, at one of my favourite cafe’s in the hills where I live, I was enjoying this very thing. While sipping on my tea and enjoying the creamy smoothness of the cheesecake I was struck with the idea of combining the two. What a delectable cake it would make I thought. So, of course, as any curious foodie would do, I went home and tried my hand at creating such a cake. It turned out better than I expected. I really wanted to capture the taste, the essence, of a cup of chai in cheesecake form, and I think I managed quite well. You will have to make it and let me know your thoughts on this one!
It’s creamy with a lot punch, and a little goes a long way. The masala spice gives it energy and it’s totally transporting! With every bite I find my head filled with romantic visions of India, a place I have not yet been, but long to visit, explore and taste.
Sandy, my adventurous other half, is in Mumbai at the moment, and this stories and photographs have inspired this cheesecake as much as my love of chai. From what I can gather from Sandy, chai is the lifeblood of India. It’s served from dawn until way past dusk in little make-shift cafes, at bus stations, train stations and street corners. It is also brewed in every home; this ubiquitously Indian, creamy, ultra-sweet tea. According to Sandy true Indian chai is a far cry from the watered-down version found in most cafes in Australia. But he tells me the chai I make at home, which is my own recipe, comes pretty close, but it’s perhaps not as sweet. I use honey to sweeten my tea instead of sugar, which is the usual custom.
This cheesecake uses both sugar and honey to add to the sweetness. It’s delicious, and like most cheesecakes, it is very easy to make. The ingredients that are used can be found anywhere. There is nothing fancy in the ingredients, except for maybe the spice. The ingredients include biscuit crumbs, cheese cream, butter and other common baking ingredients. Plus, the recipe can be very flexible, so you can opt to totally make it your own by adding as much or as little spice as you like. Or, if you’re not a fan of spice, simple leave it out and it makes for a pretty nice cheesecake without it. I would add a vanilla bean to give it a little something special.
So, if you’re a cheesecake and chai lover I highly recommend making this cake. Your taste buds won’t regret it. Your thighs might, but then again, who asked them.
Love and light!