Dirty Chai Cheesecake
SHOTT is crafted
in New Zealand

Dirty Chai Cheesecake

Creamy rich and warming perfect flavours for an autumn dessert.  

  • Dessert
  • Medium

Ingredients

  • • 45mL SHOTT Chai (Spiced Notes)
  • • 1 Pack Gingernut Biscuits
  • • 100g Melted Butter
  • • 45mL Espresso Coffee
  • • 2 Teaspoons Gelatine
  • • 250g Cream Cheese
  • • 300mL Full Fat Cream
  • • 180mL Condensed Milk
  • • 1 Teaspoon Vanilla

Method

  1. Add the biscuits and the melted butter to a food processor, and process until the mixture becomes crumbly.
  2. Press the biscuit crumbs into the base of a spring form cake tin.
  3. In a small bowl, sprinkle the gelatine over the hot coffee, and stir until it dissolves.
  4. Add the SHOTT Chai (Spiced Notes) and set mixture aside to cool.
  5. In a large bowl, beat together the cream cheese, cream, condensed milk and vanilla.
  6. Add the coffee/chai mixture and beat again until well mixed.
  7. Spoon the mixture over the bases, and refrigerate for at least 2 hours before serving.
  8. Serve & enjoy.

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