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Chai-spiced White Chocolate Cheesecake | Marion's Kitchen

Name: Chai-spiced White Chocolate Cheesecake | Marion's Kitchen
Prep time: 10 min
Cook time: 195 min
Total time: 205 min
Yield: 10
Ingredients: 250g (8.8 oz) gingernut biscuits; 100g (3.5 oz) unsalted butter, melted; 500g (1lb) cream cheese, chopped, at room temperature; ½ cup caster sugar; 300g (10.5 oz) sour cream; 200g (7 oz) white chocolate, melted; 1 tsp vanilla extract; ½ tsp ground cinnamon; 1 tsp ground cardamom; Large pinch nutmeg; 3 eggs; fresh cherries and other berries, to serve; icing sugar, to dust; Whipped cream:; 2 cups pouring/whipping cream; 4 tbsp icing sugar

Prep Time

10m

Cook Time

3h 15m

Total Time

3h 25m

This chai-spiced white chocolate cheesecake is a decadent dessert with a gingernut biscuit crust and a creamy, spiced filling. Topped with fresh cherries and berries, this elegant dessert is perfect for any special occasion. Don't forget the whipped cream on top for an extra touch of indulgence.

Recipe Options

Ingredients

Servings: 10

Scale:

Scale

0.25

0.5

250g (8.8 oz) gingernut biscuits

100g (3.5 oz) unsalted butter, melted

500g (1lb) cream cheese, chopped, at room temperature

300g (10.5 oz) sour cream

200g (7 oz) white chocolate, melted

1 tsp vanilla extract

½ tsp ground cinnamon

1 tsp ground cardamom

fresh cherries and other berries, to serve

icing sugar, to dust

2 cups pouring/whipping cream

Line the base of a 22cm (base measurement) springform pan with baking paper.

Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until combined. Transfer mixture to the lined pan. Press firmly into the base. Place in the fridge until required.

Preheat oven to 160°C/320°F.Use an electric beater to beat the cream cheese, sugar and sour cream in a large bowl until smooth. Add the melted chocolate, vanilla, cinnamon, cardamom and nutmeg and beat until combined. Add the eggs, 1 at a time, beating well after each addition.

Pour the cream cheese mixture into the biscuit base. Place on a baking tray. Bake in oven for 1 hour or until the cheesecake is just set in the centre. Turn the oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely. Place in fridge for 4 hours or overnight to set.

For the whipped cream, whisk the cream and icing sugar until soft peaks. Top the cheesecake with cream, cherries, berries and dust with icing sugar to serve.

Chai-spiced White Chocolate Cheesecake | Marion's Kitchen

Ingredients

Whipped Cream

Steps

Nutrition Facts

Chai-spiced White Chocolate Cheesecake | Marion's Kitchen

Ingredients

Whipped Cream

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts