Chocolate Chai Cheesecake
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Description
Found this recipe and copied it down a while ago... finally got a chance to make it! Tweaked it a bit so it is easier to make, and unquestionably even yummier than the original. This is a show-stopper, super-rich chocolate lovers' dream dessert. The chai and rich chocolate flavors harmonize with one another perfectly. It's even better the next day!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup chocolate cookie crumbs
- ⅓ cup melted butter
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons miniature chocolate chips
- 1 cup semisweet chocolate chips
- 2 (8 ounce) packages cream cheese, at room temperature
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 1 cup heavy cream
- 1 cup heavy cream
- 2 extra-strong chai tea bags (such as Stash or Twinings®)
- 1 cup semisweet chocolate chips
- 1 piece crystallized ginger, minced
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Place a 9x13-inch baking pan filled with water on the lower rack of the preheating oven. Line a 10-inch springform pan with parchment paper.
- 2. Combine graham cracker crumbs, cookie crumbs, butter, sugar, and cinnamon in a food processor or bowl; mix well. Spread mixture evenly over the bottom and 1/2 inch up the sides of the springform pan. Press down with the bottom of a glass or mug to compress the crust. Sprinkle mini chocolate chips on top.
- 3. Place crust in the preheated oven to melt the chocolate chips, 3 to 5 minutes. Carefully spread melted chocolate over the crust. Set aside.
- 4. Place semisweet chocolate chips in an oven-proof bowl; heat in the oven until melted, 3 to 5 minutes. Stir well to ensure there are no lumps.
- 5. Add cream cheese and sugar to the chocolate; beat with an electric mixer until creamy. Stir in vanilla extract. Add eggs one at a time, beating well after each addition. Mix in heavy cream just until incorporated; avoid overbeating. Pour filling mixture over the crust.
- 6. Bake on the middle rack of the oven, above the water-filled pan, until middle is set, 40 to 50 minutes. Remove cheesecake from the oven and cool completely, about 1 hour. Run a thin, sharp knife around the edges to loosen the sides of the cake and prevent cracking.
- 7. Make ganache while cheesecake is cooling. Bring cream to a boil in a small saucepan. Add tea bags and let steep until fragrant, about 10 minutes. Squeeze tea bags into the cream and discard. Add chocolate chips; stir until melted and smooth. Add ginger, cinnamon, and nutmeg. Pour over cooled cheesecake and chill until set, at least 1 hour.
Nutrition Facts
serving: 1 10-inch cheesecake
calories: 495.3 kcal
carbohydrates: 34.8 g
protein: 6.7 g
saturated fat: 22.5 g
cholesterol: 155.6 mg
sodium: 270.4 mg
fiber: 1 g
sugar: 25 g