We’ve given classic cheesecake a tasty twist with the delicious addition of caramel and spice. Make this caramel chai latte cheesecake recipe for a next-level afternoon tea to impress.
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Method
Step 1
Preheat oven to 150°C. Grease and line the base and side of a 20cm (base measurement) springform pan.
Step 2
Process combined biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan. Use a straight-sided glass to spread and press mixture over the base and side. Place in the fridge for 30 mins to chill.
Step 3
Process the cream cheese, sour cream and caramel in a food processor until smooth. Add the eggs and process until smooth. Combine the coffee and water in a bowl. Add to cream cheese mixture with the ginger, cinnamon, cardamom and cloves. Process until smooth. Pour mixture into base.
Step 4
Place the pan on a baking tray. Bake for 1 hour or until almost set. Turn oven off. Cool cheesecake in oven, with the door ajar, for 2 hours. Place in the fridge for 3 hours to chill. Cut into wedges to serve.
