Masala Chai Basque Cheesecake

Slices of chai cheesecake on parchment paper with one slice sideways.

No ratings yet.

This masala chai Basque cheesecake has all the warm, spiced flavor of a cup of chai in a creamy cheesecake with its signature deeply browned top. Easy to make, this is a perfect cozy fall dessert!

Prep Time25

Cook Time45

Cooling Time8

Total Time9 10

Course: Dessert

Cuisine: Indian, Spanish

Servings: Servings

Calories: 385kcal

Author: Natasha Minocha

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

US Customary - Metric

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!

Nutrition