From Rachel’s Diary, a vanilla chai cheesecake was created.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 40 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 10 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 2 (6 ounce) containers vanilla yogurt
- 1 cup crushed gingersnap cookies
- ½ cup crushed amaretti cookies
- 3 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese, softened
- ¾ cup white sugar
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ⅛ teaspoon salt
- 4 eggs
- 1 (8 ounce) jar caramel sauce, or to taste (Optional)
Instructions
- 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.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until golden, about 12 minutes.
- Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.
- 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. Pour filling into the cooled crust.
- Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.
- Let cool completely and remove from pan. Serve with caramel sauce.
- You can use chai-flavored yogurt if you prefer.
Nutrition Facts
| Calories | 570 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 175 mg |
| Dietary Fiber | 0 g |
| Protein | 12 g |
| Saturated Fat | 23 g |
| Sodium | 479 mg |
| Sugars | 26 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |