Indulge your senses with a delightful twist on a classic dessert! The Chai Latte Cheesecake GF is not just a treat for your taste buds; it's an experience that brings the warm, aromatic spices of traditional chai tea right into a creamy, luscious cheesecake. Perfect for gatherings or a cozy night in, this gluten-free dessert will have your guests begging for seconds. With its rich flavors and smooth texture, it's the perfect fusion of East meets West that you won't want to miss. Ready to impress? Let’s dive into this delectable recipe!
Prep Time: 25 mins
Cook Time: 60 mins
Total Time: 85 mins
Cuisine: Indian
Serves: 12 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 3 (8 oz) packages cream cheese
- 1 cup sugar
- 3 large eggs
- 1/4 cup chai tea concentrate
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper, ensuring the sides are well-covered.
- For the crust, combine almond flour, melted coconut oil, and honey in a mixing bowl. Mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- Press the crust mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or flat-bottomed measuring cup to compact the crust firmly.
- Bake the crust for 10-12 minutes until lightly golden. Remove from oven and let cool completely while preparing the filling.
- In a large mixing bowl, beat cream cheese and sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Pour in chai tea concentrate and vanilla extract. Mix until the filling is completely smooth and uniform in color.
- Pour the cheesecake filling over the cooled crust, ensuring an even distribution.
- Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly. The edges should be firm and slightly pulling away from the pan sides.
- Turn off the oven and crack the door open. Let the cheesecake rest inside for 30 minutes to prevent cracking.
- Remove from oven and let cool completely at room temperature for 2 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving to allow it to set completely.
- Before serving, run a knife around the edge of the pan to loosen, then remove the springform sides. Slice into 12 equal portions.
Tips
- Use Fresh Ingredients: For the best flavor, make sure your cream cheese is at room temperature before mixing. This will ensure a smooth and creamy filling without lumps.
- Chill for Perfection: After baking, allow the cheesecake to cool at room temperature for at least 2 hours before refrigerating. This helps it set properly and enhances the flavors.
- Customize Your Chai: Feel free to experiment with different chai tea concentrates or even brew your own chai tea for a more personalized flavor profile.
- Prevent Cracks: To minimize the chances of cracking, always bake your cheesecake in a water bath. Simply place your springform pan in a larger pan filled with hot water while it bakes.
- Cutting Tips: For clean slices, dip your knife in hot water and wipe it dry before cutting each piece. This will give you neat edges and a beautiful presentation.
- Garnish Wisely: Consider topping your cheesecake with a sprinkle of cinnamon, a drizzle of honey, or even some whipped cream for an extra touch of elegance when serving.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 9g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 110mg
