Vanilla Chai Cheesecake Recipe

Cook Time: 65 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 10 servings

• 2 (6 ounce) s vanilla yogurt
• Crust:
  • 1 cup crushed gingersnap cookies
  • cup crushed amaretti cookies
  • 3 tablespoons butter, melted
• Filling:
  • 4 (8 ounce) packages cream cheese, softened
  • cup white sugar
  • 2 teaspoons vanilla extract
  • teaspoon ground cinnamon
  • teaspoon ground ginger
  • teaspoon ground cardamom
  • 1 teaspoon salt
  • 4 eggs
  • 1 (8 ounce) jar caramel sauce, or to taste (optional)

Directions

1. Place the yogurt in a strainer lined with a coffee filter and set it over a bowl. Refrigerate for at least 40 minutes to allow excess liquid to drain. Discard the liquid and set the yogurt aside.
2. Preheat the oven to 350F (175C).
3. For the crust: Combine the crushed gingersnap cookies, crushed amaretti cookies, and melted butter in a bowl. Mix well until combined.
4. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake in the preheated oven for about 12 minutes, or until golden. Remove from the oven and reduce the temperature to 325F (165C). Allow the crust to cool completely.
5. For the filling: In a mixing bowl, beat the softened cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt with an electric mixer until smooth and well combined.
6. Add the eggs one at a time, beating on low speed and scraping down the sides of the bowl after each addition.
7. Stir in the drained yogurt until fully incorporated.
8. Pour the cheesecake filling into the cooled crust, smoothing the top evenly.
9. Bake in the preheated oven for 50 minutes, or until the sides are set, but the center still slightly shimmers. The cake should have a slight jiggle in the center.
10. Let the cheesecake cool completely in the pan before removing. Once cooled, remove the cheesecake from the springform pan.
11. Serve with caramel sauce if desired.

Cook's Note: You can substitute chai-flavored yogurt for a spiced twist.

Nutrition Facts (per serving)

Calories	Total Fat	Saturated Fat	Cholesterol	Sodium	Total Carbohydrate	Dietary Fiber	Total Sugars	Protein	Calcium	Iron	Potassium
570	39g (50% DV)	23g (116% DV)	175mg (58% DV)	479mg (21% DV)	46g (17% DV)	0g (1% DV)	26g	12g (23% DV)	156mg (12% DV)	2mg (10% DV)	235mg (5% DV)

Note: Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your individual calorie needs.

Origin of Vanilla Chai Cheesecake

The Vanilla Chai Cheesecake is a modern twist on traditional cheesecake recipes. Its origin can be traced back to the growing trend of incorporating exotic spices into Western desserts. The blend of chai spices, which are deeply rooted in Indian culture, with the creamy, rich texture of American-style cheesecake, creates a harmonious fusion of flavors. Chai itself is a blend of spices that originated in India, traditionally made with a mixture of black tea, cinnamon, cardamom, ginger, and cloves. The use of these spices in desserts is a recent innovation in the Western culinary world, influenced by the global popularity of chai lattes and Indian flavors.

Regional Features

This dessert is not tied to a specific region in the traditional sense but rather a fusion of global influences. The cheesecake itself originates from Europe, particularly Greece, where it was first made with cheese, honey, and nuts. The chai element, however, is distinctly Indian, as the spice blend hails from the subcontinent. In its current form, the Vanilla Chai Cheesecake can be found in many modern bakeries and dessert menus worldwide, often in cosmopolitan cities where global flavors blend. It reflects how food cultures evolve through exchanges and influences between regions.

What Sets It Apart

Vanilla Chai Cheesecake stands out from traditional cheesecakes due to its infusion of chai spices. While a classic cheesecake may rely on vanilla or fruit-based flavors, this variation introduces warming, aromatic spices such as cinnamon, cardamom, and ginger, often associated with chai tea. The addition of crushed gingersnap and amaretti cookies as a crust further elevates the flavor profile, offering a sweet and spicy contrast to the creamy, tangy filling. This makes the Vanilla Chai Cheesecake both a comforting and exotic dessert choice, appealing to those who enjoy complex, multi-layered tastes.

Where Is It Typically Served?

The Vanilla Chai Cheesecake is typically served at upscale restaurants, especially those specializing in fusion cuisine, as well as in bakeries that cater to diverse tastes. Its a popular choice during the fall and winter seasons, thanks to its warm, spiced notes that complement the colder months. This dessert is often a highlight at special gatherings, holiday parties, or dinner events where guests are looking for something unique yet familiar. Some may even serve it in cafes alongside a hot chai latte, making for a perfect pairing of flavors.

Fun Facts

• Chai is actually the Hindi word for "tea," but in the West, "chai" typically refers to spiced tea made with a blend of spices like cinnamon, cardamom, and ginger.
• Amaretti cookies, often used in the crust of this cheesecake, are a traditional Italian treat, bringing a European flair to the dessert.
• While many cheesecakes require heavy cream, this recipe uses yogurt to provide a slightly lighter, tangier texture, while still maintaining the rich flavor of cream cheese.
• The trend of spicing up desserts with chai flavors emerged in the early 2000s with the popularity of chai lattes, turning it into a beloved flavor profile for desserts like cakes, cookies, and even ice cream.

FAQ about Vanilla Chai Cheesecake Recipe