Step-by-Step Guide to Make Any-night-of-the-week Cinnamon Flavored Chai Latte Cheesecake

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The ingredients needed to make Cinnamon Flavored Chai Latte Cheesecake:

1. Take 250 grams Cream cheese
2. Take 30 grams Butter (optional, but do not use margarine)
3. Get 70 grams Sugar
4. Get 1 pack Sour cream (or heavy cream, mascarpone, strained yogurt)
5. Prepare 1 Egg
6. Make ready 1 Egg yolk
7. Make ready 1 tbsp Cornstarch (or Cake flour)
8. Make ready 50 ml Soy milk or milk
9. Take 1 tbsp Chai tea leaves (see Helpful Hints)
10. Get Crust
11. Take 100 grams Ginger biscuits
12. Make ready 50 grams Melted butter
13. Make ready White chocolate sauce
14. Take 50 grams ☆ White chocolate
15. Make ready 1 1/2 ~ 2 tablespoons ☆ Soy milk or milk
16. Prepare 1 dash Cinnamon powder

PLACE flavored drink mix, cinnamon stick and whipped topping in mug. ADD milk gradually, stirring with cinnamon stick until well Very enjoyable way to drink chai! I used Pacific Chai instant decaf chai latte as it was what I had on hand - delicious! Thank you for posting a nice, relaxing.

Instructions to make Cinnamon Flavored Chai Latte Cheesecake:

1. Cover the base of the tin with aluminum foil to ensure no water seeps in. Break the biscuits into small pieces and mix with butter. Then pack on the bottom of a mold.
2. Leave all ingredients at room temperature to soften. Grind the tea leaves as fine as possible in a blender or mortar.
3. Place all ingredients in the listed order into a bowl and mix well each time. Add the ground tea leaves, as is, and mix into the batter.
4. Pour Step 3 into the tin with the biscuit base. Place in a baking tray half filled with boiling water. Steam-bake in oven preheated to 160°C for 45 ~ 50 minutes.
5. Turn off the oven and leave the cake for about 20 minutes to prevent shrinking. Insert a wooden skewer to check if it is finished. If it comes out clean, then it's done.
6. Put ☆ ingredients in another bowl and put this on top of the oven to melt in residual heat. Or add the chocolate to a cup of hot milk tea.
7. Add cinnamon power and mix well. Cool down to body temperature. Remove the cake from the tin and pour the chocolate sauce on top.
8. Chill in the fridge for more than a night. As you chill longer, it turns into a delicious and dense cake. The best time to eat will be after 2 days. You can also freeze this cake.

I used Pacific Chai instant decaf chai latte as it was what I had on hand - delicious! Thank you for posting a nice, relaxing. Creamy latte goodness meets crazy cinnamon chai flavor. Every sip of a Crazy Cup brew is a journey of self discovery. If we had it our way, chai lattes would be trending over pumpkin spice lattes.

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