Vanilla Masala Chai Cheesecake
- 2 (6 oz) containers vanilla yogurt
- 1 cup crushed gingersnap cookies
- ½ cup crushed amaretti cookies
- 3 tbsp butter, melted
- 5 tsp Mosi Masala Chai loose leaf tea
- 4 (8 ounce) packages cream cheese, softened
- ¾ cup white sugar
- 2 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- ⅛ tsp salt
- 4 eggs
- 1 (8 ounce) jar caramel sauce
Tools + Equipment
- Mosi All-in-One infuser to combine all the ingredients easily
- Measuring spoons
- Measuring cup
- Bowls to mix wet and dry ingredients
STEP 1: Fill the mini sieve with Mosi Masala Chai tea and secure it to the infuser lid.
STEP 2: Pour water (about 185 degrees which has small boiling bubbles) into your infuser through the spout.
STEP 3: Attach the lid, switch up the lock, and flip the infuser upside down for 10 minutes. Flip over and let the tea sit for 15 minutes or until it is cooled off.
STEP 4: Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.
STEP 5: Preheat the oven to 350 degrees F (175 degrees C).
STEP 6: Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.
STEP 7: Bake in the preheated oven until golden, about 12 minutes.
STEP 8: Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.
STEP 9: While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt and steeped tea. Pour filling into the cooled crust.
STEP 10: Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.
STEP 11: Let cool completely and remove from pan. Serve with caramel sauce.