Chai Cheesecake
very easy
120 mins
120 mins
Ingredients
- 7-10 Tbsp For about 12 pieces: For the floor:
- 50 g Butter
- 50 g Amarettini (Italian biscuits)
- 50 g Ladyfingers
- 50 g Cantuccini (Italian biscuits)
- 35 g candied ginger
- 7-10 Tbsp For the filling:
- 700 g Double cream cheese
- 250 g Mascarpone
- 150 g Sugar
- 7-10 Tbsp grated peel of 1 organic orange
- 4 Eggs (Gr. M)
- 2 1⁄2 Tsp ground cinnamon
- 2 TEASPOONS ground ginger
- 1 TEASPOON ground cardamom
- 1 ⁄4 Tsp ground white pepper
- 1 pinch Nutmeg
- 1 pinch ground cloves
- 2 TABLESPOONS Cornstarch
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp For the glaze:
- 120 g Dark chocolate
- 125 g Whipped cream
Directions
- 1
Preheat oven (electric cooker: 180 °C; preferably only underheat/circulating air and gas not suitable). Melt butter for the bottom. Finely grind all biscuits, sponge cakes and ginger in the universal chopper. Knead with the liquid butter
- 2
Spread the crumb-butter-mix on the bottom of a springform pan (24 cm Ø) and press down evenly as a cake base. Pre-bake in a hot oven for about 9 minutes. Bake for approx. 15 minutes in the
- 3
Let the mould cool down. Seal the springform pan with aluminium foil for the water bath
- 4
For the filling, briefly mix cream cheese and mascarpone with a food processor or the whisk of the mixer. Add sugar and orange peel, stir in eggs one by one. Mix the spices and make sure that there are no lumps. Otherwise pass through a fine sieve and stir into the cream cheese mixture. Finally, stir in the starch
- 5
Preheat the oven (electric cooker: 180 °C; only bottom heat/circulating air and gas not suitable). Spread the spice filling on the cooled base and smooth it down. Place the springform pan in a larger pan or on a deep baking tray. Fill it to a height of about 1-2 cm with hot water. Bake in the oven for about 1 hour. If necessary, add some more hot water every 20 minutes
- 6
refill, because the mould must always be in water. At the end of the baking time the cheesecake will still be a little soft - but that doesn't matter! The cheesecake will still be firm later
- 7
Remove the aluminium foil. Leave the cheesecake to cool on a grid and after about 20 minutes, remove the cheesecake from the edge of the tin with a thin knife to prevent the cake from tearing
- 8
For the icing, chop the chocolate finely and place in a bowl. Bring the cream to the boil and pour over the top. Mix everything well with a whisk until the chocolate melts
- 9
and the ganache is smooth. Covered, place in the refrigerator for about 1 hour until it has the consistency of peanut butter, for example. Then place it on the cooled cheesecake until
- 10
the edge. Leave to cool for approx. 2 hours until the cheesecake has reached room temperature, then place in the refrigerator (at least 6 hours)
- 11
Do not try to speed up the process, and under no circumstances put the cake in the refrigerator immediately after baking, otherwise the base will soak through!
- 12
Waiting time approx. 10 hours
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