For the love of tea, no desserts, really both. This cheesecake has masala chai covered into the cheesecake and with a base of Glucose biscuits, this dessert will wow both tea lovers and dessert fans.

CHAI BISCUIT CHEESE CAKE

Ingredients

1 1/2 tablespoons tea leaves (chai).
15– 20 glucose biscuits.
1 1/4 cups cream cheese.
1 tablespoons sugar.
1/2 inch ginger, grated.
3-4 green cardamoms.
1 inch cinnamon stick.
2-3 black peppercorns.
1/4 tsp green cardamom powder.
1/4 cup melted butter.
3/4 cup yogurt.
1/2 cup condensed milk.
1 tbsps corn flour.
1/2 tbsps refined flour.

Approach.

1. Pre-heat the oven to 180ºC.
2. Heat 1 cup water in a nonstick pan, sugarcoat, tea leaves and ginger. Open the green cardamom pods and contribute to the mixture, add cinnamon stick, black peppercorns and blend well. Prepare till the mix reduces to half. Strain and enable to cool completely.
3. Include glucose biscuits and green cardamom powder in a food processor jar. Process to a fine powder. Include melted butter and continue to process till well combined.
4. Put the mixture into a lined 6-inch round loose bottom cake tin, spread it evenly and press to get a smooth surface area. Cool this for 15 minutes.
5. Take cream cheese in a big bowl and beat with an electric beater till smooth. Include yogurt and beat till well combined.
6. Add condensed milk, tea mix, sift the corn flour and improved flour straight into the bowl and beat till a smooth mixture is formed.
7. Include the ready mix over the biscuit layer, place it on a baking tray, include water in it and cover the top of the cake tin with an aluminum foil. Put it in the preheated oven and bake for 35-40 minutes.
8. Bring the tray out of the oven, allow the cheesecake to cool to room temperature and refrigerate for 2-3 hours.
9. Carefully demould the cheesecake, pipe out whipped cream on the edges and garnish with glucose biscuit halves. Cut into wedges and serve.

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