Craving something sweet but want a dessert with a little twist? Mini treats are even more tempting when they bring together unexpected flavours, and chai lovers, this one is for you. Imagine your comforting cup of chai transformed into a creamy, indulgent cheesecake, complete with fragrant cardamom and a buttery biscuit base. If you have ever wished you could turn your chai obsession into a dessert, we may have found just the recipe for you.
Celebrity chef and Khana Khazana host Sanjeev Kapoor has shared an innovative twist on the classic cheesecake, combining the comforting flavours of chai and cardamom with a creamy cheesecake filling for a dessert that brings together two beloved favourites. In an Instagram video shared on September 21, the chef walks viewers through the complete ingredient list and step-by-step method for making chai cheesecake cups at home.
Check out the full recipe below!
Ingredients
- 2 tsps tea leaves
- ½ tsp green cardamom powder
- 1 tbsp carrageenan (vegetarian gelatin)
- ½ cup milk
- 10 to 15 glucose biscuits, plus extra for garnish
- 2 tbsps melted butter
- 1¼ cups cream cheese
- 1 cup whipped cream
Method
- Heat one cup of water in a deep non-stick pan. Add the tea leaves and green cardamom powder and brew for two and three minutes.
- Meanwhile, place the carrageenan in a bowl. Add one fourth cup of water and mix well. Set aside.
- Add the milk to the brewed tea and bring to a boil. Strain the mixture and set aside.
- Crush the glucose biscuits and transfer them to a bowl. Add the melted butter and mix until well combined.
- Divide the biscuit mixture among individual serving glasses and press it down firmly to create an even base. Refrigerate for 15 to 20 minutes.
- Meanwhile, place the cream cheese in a bowl and beat until light and fluffy. Gently fold in the whipped cream until combined.
- Strain the prepared carrageenan mixture, add it to the tea mixture and stir well. Pour this mixture into the cream cheese mixture and gently combine.
- Pipe or spoon the cheesecake mixture over the chilled biscuit base. Refrigerate for one to two hours, or until set.
- Garnish with crushed or whole glucose biscuits and serve chilled.
Check out the full recipe below!
Ingredients
- 2 tsps tea leaves
- ½ tsp green cardamom powder
- 1 tbsp carrageenan (vegetarian gelatin)
- ½ cup milk
- 10 to 15 glucose biscuits, plus extra for garnish
- 2 tbsps melted butter
- 1¼ cups cream cheese
- 1 cup whipped cream
Method
- Heat one cup of water in a deep non-stick pan. Add the tea leaves and green cardamom powder and brew for two and three minutes.
- Meanwhile, place the carrageenan in a bowl. Add one fourth cup of water and mix well. Set aside.
- Add the milk to the brewed tea and bring to a boil. Strain the mixture and set aside.
- Crush the glucose biscuits and transfer them to a bowl. Add the melted butter and mix until well combined.
- Divide the biscuit mixture among individual serving glasses and press it down firmly to create an even base. Refrigerate for 15 to 20 minutes.
- Meanwhile, place the cream cheese in a bowl and beat until light and fluffy. Gently fold in the whipped cream until combined.
- Strain the prepared carrageenan mixture, add it to the tea mixture and stir well. Pour this mixture into the cream cheese mixture and gently combine.
- Pipe or spoon the cheesecake mixture over the chilled biscuit base. Refrigerate for one to two hours, or until set.
- Garnish with crushed or whole glucose biscuits and serve chilled.
Note to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.
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