Chai White Chocolate and Vanilla Cheesecakes

Chai White Chocolate and Vanilla Cheesecakes

This recipe was inspired by wanting to make a super-fast, super easy and fuss free cheesecake. Instead of blitzing biscuits and butter for the base (which I know is already easy) I used a round whole cream filled vanilla biscuit and placed it into a cupcake patty. Doesn’t get much easier than that!

Milk chocolate and chai is a standard flavor combo these days, so for something different I opted for white chocolate and vanilla as the complementary flavors to the chai. This allows for a subtle sweet milky hit at the end of the chai flavor.

Fridge-set means no oven required and the only equipment you need are electric beaters.

The chai is the standout in this recipe, that has a beautiful and delicate after-tone.

Ingredients:

Filling:

• 12 round vanilla cream filled biscuits
• 200g white chocolate
• 200ml Cream
• 3 tsn gelatin
• 4 tbsn water
• 240g chai powder
• 500g cream cheese
• 3 tsn vanilla essence

Topping:

• 20g icing sugar
• 200ml thickened cream
• 3 tsn vanilla essence

Method:

1. Line a 12 hole cupcake tin with cupcake patties.
2. Place one biscuit in the base of each patty.
3. Place the white chocolate and 120ml cream in a bowl and heat in the microwave for 30 seconds or until the cream just starts to steam.
4. Remove from the microwave and stir until the mix is smooth and glossy. Set aside to cool.
5. Combine the 4 tbsn of water with the gelatin and whisk until smooth, place in the microwave for 30 seconds and whisk ensuring all gelatin is dissolved and smooth.
6. Place the cream-cheese, 80g thickened cream, vanilla and chai powder into a bowl and beat with electric beaters until just combine.
7. Add the chocolate mix and the gelatin mix to the cheese mix and beat until just combine.
8. Pour the mix into the cupcake patties over the biscuits until the patty is almost completely full.
9. Place the tin into the fridge and leave to set overnight for best results (otherwise 4 hours).
10. Meanwhile add the topping ingredients into a bowl and using electric beaters beat until peaks form.
11. Once the cheesecake is set use a star nozzle and piping bag filled with the topping cream and pipe on the top of the cakes.
12. Sprinkle with extra chai powder and biscuit crumbs and enjoy.

 

 

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