A FEW WORDS ABOUT THE RECIPE
Add a touch of spice to all things nice - like this impossible-to-resist chai latte cheesecake!
- Preheat an oven to 180s/350F/gas mark 4
- Grease a 23cm/9inch spring-form cake tin and line the bottom with grease-proof paper and place in the fridge to chill
- Blitz the ginger nut biscuits in a food processor to get a fine crumb or bash the biscuits laid between two tea towels with a rolling pin.
- Mix the melted butter in with the ginger nut biscuit crumb. Take time here to make sure the butter is blended well with the biscuits. Then grab the cake tin and pack the mixture on to the bottom of the tin to form an even base. Place back in the fridge.
- In a large bowl, mix together all the other cheese cake ingredients until combined. Retrieve the cake tin from the fridge and pour the mixture into the tin and on top of the biscuit base.
- Place on the middle shelf of the pre-heated oven for 40 mins. The cheese cake will still have a wobble to it when you take it out but fear not it will set. Leave to cool on a wire rack and in the cake tin until completely cold. Then pop in the fridge overnight. The next day carefully release from the tin.
Tip: Just remove 5-10 mins before you’re ready to serve so it’s not fridge cold.
Salted Caramel Sauce:
- Place a frying pan over a medium heat. Pour in the water then dissolve the sugar into it.
- Cook away until the liquid starts to bubble and colour. You are looking for a golden brown colour.
- Take the pan off the heat and whisk in the butter, then the cream and then the salt.
- You should have a lovely amber coloured sauce.
- Drizzle artistically over the cake.
- 250g Ginger Nut biscuits – blitzed into a fine crumb
- 25g Unsalted butter – melted
- Extra butter to grease
- 600g Cream cheese
- 200g Greek yogurt
- 100g Caster sugar
- 4 tbsp Plain flour
- 4 tbsp Henry and Joe’s Chai
- 2 Eggs plus 2 egg yolks
SALTED CARAMEL SAUCE
- 125g Caster sugar
- 50ml Water
- 25mg Butter
- 100ml Double cream
- ½ tsp Sea salt