Chocolate Chai Cheesecake Food

CHOCOLATE CHAI CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a 9x13-inch baking pan filled with water on the lower rack of the preheating oven. Line a 10-inch springform pan with parchment paper.
• Combine graham cracker crumbs, cookie crumbs, butter, sugar, and cinnamon in a food processor or bowl; mix well. Spread mixture evenly over the bottom and 1/2 inch up the sides of the springform pan. Press down with the bottom of a glass or mug to compress the crust. Sprinkle mini chocolate chips on top.
• Place crust in the preheated oven to melt the chocolate chips, 3 to 5 minutes. Carefully spread melted chocolate over the crust. Set aside.
• Place semisweet chocolate chips in an oven-proof bowl; heat in the oven until melted, 3 to 5 minutes. Stir well to ensure there are no lumps.
• Add cream cheese and sugar to the chocolate; beat with an electric mixer until creamy. Stir in vanilla extract. Add eggs one at a time, beating well after each addition. Mix in heavy cream just until incorporated; avoid overbeating. Pour filling mixture over the crust.
• Bake on the middle rack of the oven, above the water-filled pan, until middle is set, 40 to 50 minutes. Remove cheesecake from the oven and cool completely, about 1 hour. Run a thin, sharp knife around the edges to loosen the sides of the cake and prevent cracking.
• Make ganache while cheesecake is cooling. Bring cream to a boil in a small saucepan. Add tea bags and let steep until fragrant, about 10 minutes. Squeeze tea bags into the cream and discard. Add chocolate chips; stir until melted and smooth. Add ginger, cinnamon, and nutmeg. Pour over cooled cheesecake and chill until set, at least 1 hour.

CHAI CHEESECAKE

Steps:

• Heat oven to 350°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
• Meanwhile, in microwavable measuring cup, microwave 1 cup whipping cream on High 1 minute 30 seconds to 2 minutes or just until it begins to boil. Place tea bags in hot cream; let stand 15 minutes.
• In large bowl, beat cream cheese, 1 cup sugar, 1/2 teaspoon cinnamon and the vanilla with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Remove tea bags from cream and squeeze extra liquid from tea bags; discard bags. Stir cream and orange peel into cream cheese mixture until well blended. Pour filling over crust.
• Bake at 300°F 55 to 65 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
• To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. In chilled medium bowl, beat 1 cup whipping cream and 1 tablespoon sugar with electric mixer on high speed until soft peaks form. Spread over cheesecake. Garnish with orange peel twists. Cover; refrigerate any remaining cheesecake.

CHOCOLATE CHAI CHEESECAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F. Place a 9x13-inch baking pan filled with water on the lower rack of the preheating oven. Line a 10-inch springform pan with parchment paper.
• Crust:
• Combine the graham cracker crumbs, cookie crumbs, butter, sugar, and cinnamon in a food processor or bowl, and mix well.
• Spread the mixture evenly over the bottom and ½-inch up the sides of the springform pan. Press down with the bottom of a glass or mug to compress the crust. Sprinkle mini chocolate chips on top.
• Place crust in the preheated oven to melt the chocolate chips for about 3 to 5 minutes. Carefully spread the melted chocolate over the crust. Set aside.
• Filling:
• Place the semisweet chocolate chips in an oven-proof bowl, then heat in the oven for about 3 to 5 minutes or until melted. Stir well.
• Add the cream cheese and sugar to the chocolate, then beat with an electric mixer until creamy. Stir in the vanilla extract.
• Add the eggs one at a time, beating well after each addition. Mix in heavy cream just until incorporated; avoid overbeating. Pour filling mixture over the crust.
• Bake on the middle rack of the oven, above the water-filled pan for about 40 to 50 minutes until the middle is set.
• Remove the cheesecake from the oven and cool completely for about 1 hour. Run a thin, sharp knife around the edges to loosen the sides of the cake and prevent cracking.
• Chai Ganache Topping:
• Bring the cream to a boil in a small saucepan. Add tea bags and let steep for about 10 minutes until fragrant.
• Squeeze the tea bags into the cream and discard. Add the chocolate chips; stir until melted and smooth.
• Add the ginger, cinnamon, and nutmeg. Pour over cooled cheesecake and chill for at least 1 hour until set.
• Serve, and enjoy!

VANILLA CHAI CHEESECAKE

Steps:

• Simmer 1 cup Oregon Chia Original Concentrate until reduced to 1/2 cup.
• Cool.
• Preheat oven to 350 degrees.
• Mix together crust ingredients.
• Press well into the bottom of a greased 9-inch springform pan.
• Bake for 12 minutes.
• When you take pan out of the oven, reduce heat to 290 degrees.
• Beat cream cheese with mixer until smooth.
• Add chai reduction and vanilla, blend just until smooth, scraping down sides as you go.
• Add sugar, cornstarch, and spices. Taste to adjust flavors, but be aware that spices will intensify in the oven.
• Add eggs, stir by hand until just incorporated.
• Pour into springform pan, sprinkle a little cardamom on top.
• Put a baking dish with 1 inch water in the bottom of your oven.
• Cook cheesecake on middle rack for 55 minutes.
• Turn off oven, just barely crack oven door until steam stops coming out (30 seconds or so).
• Close it back up and let it go for another 55 minutes.
• Take out of oven, slide knife around the edges of the pan to release cake and allow for contraction while cooling.
• Place on a cooling rack and cover with a large bowl. Let cool until it's room temperature, then move to refrigerator.
• When cold, you can freeze it for longer storage.

CHAI-SPICED CHEESECAKE MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
• In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix with a fork, then gradually incorporate the dry ingredients until the batter is thick and smooth.
• Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
• Grease a 2 12-cup muffin tin with nonstick spray.
• Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
• Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
• Let cool for 5 minutes before serving.
• Enjoy!

CHAI CHEESECAKE BARS

Steps:

• Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. For the crust, whisk together flours, salt, cinnamon, and nutmeg in a medium bowl. Combine melted butter, sugar, and vanilla in a medium bowl. Add flour mixture and fold in until incorporated. Use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into bottom of prepared pan. Bake crust for 18 minutes, until golden and set. Transfer to a wire rack to cool completely, and reduce oven temperature to 325°F.
• Place chocolate in a double boiler or in a heatproof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Set aside to cool to room temperature. Place cream cheese and yogurt in afood processor and process until combined. Add sugar, spices, salt, and egg; process until smooth. Spoon cream cheese mixture over cooled crust and spread evenly. Dollop cooled chocolate by teaspoons over cream cheese layer and swirl together with a toothpick or wooden skewer; gently tap pan once to remove air bubbles.
• Bake for 30 minutes or until set. Remove from oven and cool completely on a wire rack; cover and chill in the refrigerator at least 3 hours. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment and place bars on a cutting board; use a sharp knife to trim away raised edges, then cut into bars. Store leftover bars in an airtight container in the refrigerator up to 2 days.

CHOCOLATE CHAI

Steps:

• Bring the water to a boil in a small saucepan. Add the tea bag, cover, and remove from the heat. Let stand for 3 to 5 minutes.
• Remove the tea bag and stir in the sugar and cocoa. Return to the stove over medium heat and bring just to a boil. Mix in the milk, vanilla, cinnamon and nutmeg. Heat through but do not boil. Pour into mugs and top with whipped cream and a cinnamon stick garnish.

CHAI SPICED CHEESECAKE

Steps:

• For crust:.
• Spray 9-inch-diameter springform pan with 3-inch-high sides with nonstick spray. Sift flour, ginger, and salt into medium bowl. Using electric mixer, beat butter and sugar in another medium bowl until blended. Beat in egg yolk, then flour mixture. Stir in crystallized ginger. Gather dough into ball; flatten into disk. Roll out on floured surface to 9-inch round. Transfer to prepared pan. Press onto bottom and 1 inch up sides of pan; pierce all over with fork. Freeze 30 minutes.
• Position rack in center of oven and preheat to 350°F Line crust with foil; fill with dried beans or pie weights. Bake until set, about 30 minutes. Remove foil and beans. Bake crust until golden brown and cooked through, about 20 minutes. Cool crust completely on rack.
• For filling:.
• Preheat oven to 350°F Using electric mixer, beat cream cheese and sugar in large bowl until smooth, about 3 minutes. Add mascarpone; beat until smooth. Beat in whole eggs, 1 at a time, then beat in yolks. Add next 6 ingredients; beat until blended. Transfer filling to cooled crust in pan; smooth top. Bake cake 1 hour. Reduce oven temperature to 200°F Continue baking until cake is set around edges but center moves slightly when pan is gently shaken (top of cake may crack), about 30 minutes longer. Remove cake from oven. Increase oven temperature to 350°F
• For topping:.
• Whisk all ingredients in small bowl; spread evenly over top of cake. Bake until set, about 10 minutes. Run small knife around cake sides. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Chill until cold, then cover and keep chilled. Remove pan sides. Transfer cake to platter. Cut into wedges and serve.