New Update
| Main ingredients | Tea leaves, Glucose biscuits, Cream cheese, Sugar, Ginger, Green cardamoms, Cinnamon, Melted butter, Yogurt, Condensed milk, Corn flour, Refined flour, Whipped cream |
| Cuisine | Fusion |
| Course | Desserts |
| Prep time | 3-3.5 hours |
| Cook time | 55-60 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ tablespoons tea leaves (chai)
- 15-20 glucose biscuits
- 1¼ cups cream cheese
- 1 tablespoon sugar
- ½ inch ginger, grated
- 3-4 green cardamoms
- 1 inch cinnamon
- ¼ teaspoon green cardamom powder
- ¼ cup melted butter
- ¾ cup yogurt
- ½ cup condensed milk
- 1 tablespoon corn flour
- ½ tablespoon refined flour
- Whipped cream as required
Method
- Heat 1 cup water in a non-stick pan, add sugar, tea leaves and ginger. Open the green cardamom pods and add to the mixture. Add cinnamon, mix well and continue to boil. Add black peppercorns, mix and continue to boil till the mixture reduces to half. Strain into a bowl, pressing the residue to extract all the decoction, and aside to cool completely.
- Break glucose biscuits and put into a food processor jar, add green cardamom powder into a food processor jar and process to a fine powder. Add melted butter and continue to process until well combined.
- Put this mixture into a lined 6-inch round loose bottom cake tin, spread it evenly and press to get a smooth surface. Refrigerate this for 15 minutes.
- Preheat oven to 180º C.
- Take cream cheese in a large bowl and beat with an electric beater till smooth. Add yogurt and beat till well combined.
- Add condensed milk and tea mixture. Sift corn flour and refined flour directly into the bowl and beat till a smooth mixture is formed.
- Bring the cake tin out of the refrigerator and spread this mixture over the biscuit layer. Place it on a baking tray, pour some water in the tray and cover the cake tin with an aluminum foil. Place the tray in the preheated oven and bake for 35-40 minutes.
- Bring the tray out of the oven, allow the cheesecake to cool down to room temperature and then refrigerate for 2-3 hours.
- Bring the cake out of the refrigerator and gently demould the cheesecake on a plate.
- Take whipped cream in a piping bag fixed with a nozzle and pipe out rosettes along the rim of the cake and 3 rosettes in the centre. Place a couple of glucose biscuits over the rosettes in the centre. Cut into wedges and serve.
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