Graham Cracker Crust
- 1 cup graham cracker crumbs
- 1 Tablespoon brown sugar
- 6 Tablespoons melted butter
- 1/4 cup of almonds, crushed
- 1/4 cup of walnuts, crushed
- 750g cream cheese, room temperature
- 2/3 cup sugar
- 1/2 cup sour cream
- 1 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 large eggs room temperature
- 3 teaspoons Chai Masala
Preheat oven to 325F (160C).
Prepare Graham Cracker crust by combining graham cracker crumbs, brown sugar and nuts. Add melted butter and use a fork to combine ingredients.
Pour crumb mixture into a 9” Springform pan and press firmly into the bottom and set aside.
- In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy.
- Add sugar and stir again until creamy.
- Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
- With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and add spice, make sure all ingredients are well combined.
- Pour cheesecake batter into prepared springform pan.
- Transfer to the center rack of your oven and bake on 325F (160C) for about 60-70 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be jiggly.
- Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.
- Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. Remove the ring of the springform pan just before serving.
Decorate as you like; with fruit, chocolate and/or whip cream.
A recipe by Rita Kirch