Masala Chai Basque Cheesecake
If you love masala chai, you're going to want to try this masala chai Basque cheesecake! It has all the warm, spiced flavor of a cup of chai in a creamy cheesecake with that signature deeply browned top. And it's much easier to make than a traditional cheesecake, with no crust to prepare.
Black tea leaves and chai masala give this cheesecake a wonderful chai flavor, while the creamy tangy filling balances it all beautifully. It's a fun twist on the classic Basque cheesecake! With a soft, custardy center and caramelized top, this is a fuss-free dessert that looks impressive without needing any complicated techniques. Perfect for fall dinners, holidays, or whenever you're in a mood for a chai-spiced treat.
Love adding chai masala to your bakes? Then you must try my masala chai tiramisu, chai-spiced chocolate cookies, chai-spiced apple cake, and chocolate truffles with chai masala!
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Why You'll Love This Recipe
- All the flavors of chai. Black tea and chai masala bring the familiar warmth of your favorite cup of tea to a creamy cheesecake.
- No crust to make. Just mix the filling, pour it into a pan, and bake.
- That signature Basque top. The deeply browned top gives this masala chai Basque cheesecake its distinctive, rustic look, while the center stays soft and creamy.
- Easy to make. You don't need a water bath or any complicated technique to make this cheesecake.
- A fun twist on cheesecakes. If you enjoy chai-spiced bakes, this is a lovely way to try something different. Love flavored Basque cheesecakes? Try my orange Basque cheesecake, matcha Basque cheesecake, and pumpkin Basque cheesecake too!
Recipe Ingredients
Cream cheese: Use full-fat cream cheese for that rich, classic Basque cheesecake taste. You can use store-bought or homemade cream cheese. Make sure it’s softened to room temperature so it blends smoothly without lumps.
Cream: This gives the chai spice Basque cheesecake its rich, creamy, smooth texture. In this masala chai cheesecake recipe, we infuse the cream with tea and chai masala before adding it to the batter. Use whipping cream / heavy cream or 30-35% fat cream.
Eggs: These give the chai Basque cheesecake structure and a custard-like, creamy texture.
Sugar: Fine granulated sugar works the best here as it dissolves easily. But you can use regular granulated sugar or cane sugar too.
Tea: I used loose black tea. Feel free to swap with black tea bags. I like to use Assam tea for its strong flavor, aroma, and color. Use any black tea you prefer.
Chai masala: This is what gives the masala chai cheesecake its amazing flavor! Chai masala is a blend of aromatic spices like green cardamom, cloves, dried ginger powder, fennel seeds, nutmeg, cinnamon, and black peppercorns. You can get this easily in Indian grocery stores or large supermarkets, or make your own using my homemade chai masala recipe. You can add saffron, lemongrass, or dried rose petals too.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Masala Chai Basque Cheesecake
Recipe Video
Step-By-Step Instructions
Step 1: Heat the cream in a small bowl in the microwave until it's hot, but not boiling. Add the tea leaves and chai masala, stir well, and cover with a plate. Let this steep for 10 minutes.
Step 2: Strain into another bowl using a strainer or a cheesecloth. Let the cream cool completely.
Step 3: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, all-purpose flour, salt, and vanilla extract. Mix well.
Step 4: Whisk in the cooled masala chai cream.
Step 5: Mix well until a smooth, lump-free batter is formed.
Step 6: Pour into the prepared pan and bake at 200 C / 400 F for 40-45 minutes, until the cake is browned on top, but still jiggly in the center.
Step 7: Let the chai spice cheesecake cool in the partially open oven for 30-40 minutes, then transfer to the refrigerator to set completely, for about 6-8 hours. Remove the cake from the pan and peel off the parchment paper. Serve cold or at room temperature.
Top Tips
- Make sure cream cheese, eggs, and cream are at room temperature. This helps the ingredients to blend easily and gives a smooth batter.
- Cool the cream and masala chai mixture completely before adding it to the cream cheese batter.
- Feel free to use black tea bags instead of loose tea leaves.
- The hot cream thickens as it cools, making it difficult to strain. Reheat it briefly before straining.
- Use a metal strainer or cheesecloth to strain the masala chai cream.
- Always line your cake pan with one or two sheets of baking paper. The paper should be bigger than your baking pan. I use one large piece of parchment paper. Scrunch up the parchment paper and use it to line the cake pan. Don't worry about the creases in the paper. They help give the chai Basque cheesecake a rustic look.
- I used a 6-inch springform cake pan. You can also make this in an 8-inch cake pan, but the cake will be a bit flatter and the baking time will be reduced by a few minutes.
- Always weigh your ingredients using a kitchen scale for better and consistent results!
How To Serve
This masala chai Basque cheesecake is wonderful on its own. We enjoy it with a cup of tea or coffee. Let it sit out for 10-15 minutes at room temperature before serving. The flavors and texture of this chai cheesecake are the best at room temperature, though I love it chilled, straight from the fridge!
How To Store
Store the masala chai cheesecake in an airtight container in the refrigerator for up to 4 days. Peel off the parchment paper before storing.
Recipe FAQs
What is Basque cheesecake?
Basque cheesecake is a crustless cheesecake baked at a high temperature, giving it a deep brown top and a soft, creamy center. Unlike traditional cheesecake, it doesn't need a water bath or low temperature.
Can I use tea bags instead of loose tea leaves?
Yes, you can use 3 black tea bags instead of 2 tablespoons of loose tea leaves called for in this recipe.
When is the chai Basque cheesecake done?
You’ll know the chai Basque cheesecake is ready when the top is dark brown, the edges are set, and the center still has a slight jiggle. The cheesecake will continue to set as it cools and chills. Avoid baking it till its center is completely firm, as it can affect its soft, creamy texture.
More Cheesecake Recipes You'll Love
Recipe
Masala Chai Basque Cheesecake
Ingredients
- 1/2 cup Whipping cream 30-35% fat cream
- 2 tbsp Tea leaves You can also use 2 black tea bags instead
- 2.5 tsp Chai masala
- 2 1/4 cups Cream cheese, at room temperature
- 3/4 cup Sugar
- 2 Eggs
- 1/4 cup All-purpose flour
- 1 tsp Vanilla extract
- 1/2 tsp Salt
Instructions
- Preheat your oven to 200 C / 400 F. Line a 6-inch springform cake pan with parchment paper. Make sure the paper comes at least 2" above the sides of the pan.
- Heat the cream in a small bowl in the microwave until it's hot, but not boiling. Add the tea leaves and chai masala, stir well, and cover with a plate. Let this steep for 10 minutes.You can also heat the cream in a small saucepan over low heat on the stovetop.1/2 cup Whipping cream, 2 tbsp Tea leaves, 2.5 tsp Chai masala
- Strain into another bowl using a strainer or a cheesecloth. Let the cream cool completely.You may have to reheat the cream before straining, since it thickens as it cools.
- In a large bowl, beat the cream cheese and sugar until the cream cheese is creamy and the sugar is dissolved.2 1/4 cups Cream cheese, at room temperature, 3/4 cup Sugar
- Add the eggs, all-purpose flour, salt, and vanilla extract. Mix well until a smooth batter is formed.2 Eggs, 1/4 cup All-purpose flour, 1 tsp Vanilla extract, 1/2 tsp Salt
- Whisk in the cooled masala chai cream and mix well.
- Pour into the prepared pan and bake at 200 C / 400 F for 40-45 minutes, until the cake is browned on top, but still jiggly in the center.
- Let the cake cool in the partially open oven for 30-40 minutes, then transfer to the refrigerator to set completely for about 6-8 hours.
- Remove the cake from the pan and peel the parchment paper away from the cake. Serve cold or at room temperature. Enjoy!
Video
Notes
- Make sure cream cheese, eggs, and cream are at room temperature. This helps the ingredients to blend easily and gives a smooth batter.
- Cool the cream and masala chai mixture completely before adding it to the cream cheese batter.
- Feel free to use black tea bags instead of loose tea leaves.
- The hot cream thickens as it cools, making it difficult to strain. Reheat it briefly before straining.
- Use a metal strainer or cheesecloth to strain the masala chai cream.
- Always line your cake pan with one or two sheets of baking paper. The paper should be bigger than your baking pan. I use one large piece of parchment paper. Scrunch up the parchment paper and use it to line the cake pan. Don't worry about the creases in the paper. They help give the cheesecake a rustic look.
- I used a 6-inch springform cake pan. You can also make this in an 8-inch cake pan, but the cake will be a bit flatter and the baking time will be reduced by a few minutes.
- Always weigh your ingredients using a kitchen scale for better and consistent results!
