Lunch Recipe

Vanilla Chai Cheesecake

Vanilla chai cheesecake adapted from Rachel’s Diary.

INGRIDIENT

2 (6 ounce) containers vanilla yogurt

1 cup crushed gingersnap cookies

½ cup crushed amaretti cookies

3 tablespoons butter, melted

4 (8 ounce) packages cream cheese, softened

¾ cup white sugar

2 teaspoons vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground cardamom

⅛ teaspoon salt

4 eggs

1 (8 ounce) jar caramel sauce, or to taste (Optional)

DIRECTION

Step: 1

Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.

Step: 2

Preheat the oven to 350 degrees F (175 degrees C).

Step: 3

Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.

Step: 4

Bake in the preheated oven until golden, about 12 minutes.

Step: 5

Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.

Step: 6

While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt. Pour filling into the cooled crust.

Step: 7

Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.

Step: 8

Let cool completely and remove from pan. Serve with caramel sauce.