New York: Chai Cheesecake

Name: New York: Chai Cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 15 Butterkekse (approx. 75 g); 25 g Butter; 900 g Double cream cream cheese; 300 g Sugar; 30 g Cornstarch; 25 g Chai Latte Powder; 3 Eggs (size M); 200 g Fresh cream; 2 TABLESPOONS Lemon juice; 50 g Icing sugar; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

15 Butterkekse (approx. 75 g)
25 g Butter
900 g Double cream cream cheese
300 g Sugar
30 g Cornstarch
25 g Chai Latte Powder
3 Eggs (size M)
200 g Fresh cream
2 TABLESPOONS Lemon juice
50 g Icing sugar
7-10 Tbsp Aluminium foil
7-10 Tbsp Grease

Directions

1
Fill butter cookies into a freezer bag and crumble them finely with a rolling pin. Melt butter in a pot. Mix cookie crumbs and butter. Place three sheets of foil (each approx. 35 cm long) in a star shape on the work surface. Place a springform pan (26 cm Ø) in the middle of the sheet. Fold up the aluminium foil on the outside wall, fold the edge firmly and press on. Make sure that the mould is firmly enclosed. Grease the inside of the mould. Press in the crumb mass as a base, put it in a cold place
2
Mix 200 g cream cheese, sugar and starch. Add 700 g cream cheese and chai latte powder and stir in. Stir in the eggs one after the other. Spread the cheese cream on the biscuit base. Place in the fat pan of the oven filled with hot water so that the water in it reaches 2-2.5 cm
3
Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 50-60 minutes. Remove the cake from the oven, carefully remove the foil. Allow to cool for approx. 1 hour at room temperature. Remove the cake from the tin and let it cool down
4
Whip the crème fraîche, lemon juice and icing sugar until thick and creamy. Spread on the cake and chill until serving
5
Waiting time approx. 5 hours