Chai Spiced Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers or digestive biscuits, finely crushed</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground ginger</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">250g sour cream, at room temperature</li><li class="ingredients-single-item">1 tbsp vanilla extract</li><li class="ingredients-single-item">1 tbsp chai spice mix (2 tsp ground cinnamon, 1 tsp ground cardamom, 1/2 tsp ground ginger, 1/2 tsp ground cloves, 1/4 tsp ground nutmeg, 1/4 tsp ground black pepper)</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">200ml whipped cream</li><li class="ingredients-single-item">1/2 tsp ground cinnamon for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li><li class="equipment-single-item">Food processor (optional, for crushing biscuits)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (325°F). Begin by wrapping the outside of your springform pan with 2-3 layers of heavy-duty aluminum foil, ensuring it comes up the sides. This crucial step prevents water from seeping into your cheesecake during baking in the water bath.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, combine the crushed biscuits, melted butter, sugar, cinnamon, and ginger in a bowl until the mixture resembles wet sand. Press firmly into the bottom of your prepared springform pan using the flat bottom of a measuring cup to create an even layer. Bake for 10 minutes until slightly golden and set. Remove and cool while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Reduce oven temperature to 150°C (300°F). In a large bowl or stand mixer, beat the cream cheese on medium-low speed until completely smooth and free of lumps, about 2 minutes. Scrape down the sides of the bowl frequently throughout mixing - this is essential for a silky-smooth cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the sugar gradually and beat for another 2 minutes until well incorporated. The mixture should be creamy but not airy - overmixing can incorporate too much air and cause cracks later.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, mixing on low speed just until each is incorporated. Then add the sour cream, vanilla extract, and chai spice mix, mixing gently until just combined. Finally, add the flour and mix until barely incorporated. The flour helps stabilize the cheesecake and prevents cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the filling over the pre-baked crust. Tap the pan gently on the counter several times to bring any air bubbles to the surface. Place the foil-wrapped springform pan in a large roasting pan. Place in the oven and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 65-75 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble when you gently shake the pan. Do not open the oven door during baking as temperature fluctuations can cause cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When done, turn off the oven, crack the door open about 2cm (1 inch), and leave the cheesecake in the cooling oven for 1 hour. This gradual cooling prevents the cheesecake from collapsing or cracking due to sudden temperature changes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and water bath, carefully peel off the foil, and run a thin knife around the edge of the cheesecake to loosen it from the pan. Let cool completely at room temperature, then refrigerate for at least 6 hours or preferably overnight to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Before serving, carefully remove the sides of the springform pan. Top with whipped cream and dust with cinnamon. For the cleanest slices, dip your knife in hot water and wipe clean between cuts. Store leftovers covered in the refrigerator for up to 5 days.</li></ol>