Baked Alpine Chai Cheesecake

A creamy baked cheesecake flavoured with a concentrated Alpine Chai cream infusion.

Important: This recipe was created specifically for Alpine Apothecary Alpine Chai Herbal Tea. Do not substitute another tea blend. Most alternatives contain black tea and a different balance of spices, which will alter the flavour, texture and caffeine content.

Makes: 12 slices  |  Preparation: 30 minutes  |  Baking: about 65 minutes, plus chilling

Ingredients

• 250 g plain sweet biscuits, finely crushed
• 100 g unsalted butter, melted
• 1 tablespoon Alpine Apothecary Alpine Chai Herbal Tea
• 150 ml thickened cream
• 750 g cream cheese, softened
• 180 g caster sugar
• 3 eggs
• 200 g sour cream
• 1 teaspoon vanilla extract

Method

1. Warm the Alpine Apothecary Alpine Chai Herbal Tea and cream gently for 8 minutes. Strain and cool completely.
2. Preheat the oven to 150°C fan-forced. Grease and line the base of a 22 cm springform tin.
3. Mix the biscuit crumbs and melted butter. Press firmly into the base and refrigerate for 15 minutes.
4. Beat the cream cheese and sugar until smooth. Beat in the eggs one at a time on low speed, then mix in the sour cream, vanilla and cooled Alpine Chai cream.
5. Pour over the base and bake for about 65 minutes, until the edge is set and the centre still has a slight wobble.
6. Turn off the oven, open the door slightly and cool for 1 hour. Refrigerate overnight before slicing.

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