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Main Ingredients | Tea leaves (chai), Cream cheese |
Cuisine | Fusion |
Course | Desserts |
Prep Time | 4-5 hour |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Chai Cheesecake
- 3 tablespoons Tea leaves (chai)
- 100 grams Cream cheese
- 10-12 + for garnish Ginger biscuits , crushed
- 1 tablespoon Gelatin
- 150 grams Whipped cream
- 2 tablespoons Honey
- 4 Green cardamoms
- 2 tablespoons Milk
- 1 tablespoon Melted butter
Method
- Take gelatin in a small bowl, add 4 teaspoons hot water, mix and set aside to bloom.
- Take cream cheese in a mixing bowl, add whipped cream and fold in well. Add honey, mix well and set aside.
- To make tea, heat ¾ cup water in a non-stick pan, add tea leaves and green cardamoms, mix and bring the mixture to a boil. Add milk, mix and bring the mixture to a boil once again. Remove from heat, cool slightly and strain into a bowl through a strainer pressing the residue to extract all the flavour. Let it cool completely.
- Add tea to the cream mixture and mix well. Add bloomed gelatin, mix well and set aside.
- Take crushed biscuits in another bowl, add melted butter and mix well.
- Divide the biscuit mixture equally into cutting chai glasses and press. Top with chai-cream mixture and tap lightly so that no air bubbles remain and the surface is evened.
- Keep the glasses in the refrigerator to set for 3-4 hours
- Halve some biscuits and place one half in each glass and serve immediately.
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