| Main elements | Tea leaves, Glucose biscuits, Cream cheese, Sugar, Ginger, Green cardamoms, Cinnamon, Melted butter, Yogurt, Condensed milk, Corn flour, Refined flour, Whipped cream |
| Cuisine | Fusion |
| Course | Desserts |
| Prep time | 3-3.5 hours |
| Cook time | 55-60 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ tablespoons tea leaves (chai)
- 15-20 glucose biscuits
- 1¼ cups cream cheese
- 1 tablespoon sugar
- ½ inch ginger, grated
- 3-4 inexperienced cardamoms
- 1 inch cinnamon
- ¼ teaspoon inexperienced cardamom powder
- ¼ cup melted butter
- ¾ cup yogurt
- ½ cup condensed milk
- 1 tablespoon corn flour
- ½ tablespoon refined flour
- Whipped cream as required
Method
- Heat 1 cup water in a non-stick pan, add sugar, tea leaves and ginger. Open the inexperienced cardamom pods and add to the combination. Add cinnamon, combine effectively and proceed to boil. Add black peppercorns, combine and proceed to boil until the combination reduces to half. Strain right into a bowl, urgent the residue to extract all of the decoction, and apart to chill fully.
- Break glucose biscuits and put right into a meals processor jar, add inexperienced cardamom powder right into a meals processor jar and course of to a tremendous powder. Add melted butter and proceed to course of till effectively mixed.
- Put this combination right into a lined 6-inch spherical free backside cake tin, unfold it evenly and press to get a clean floor. Refrigerate this for quarter-hour.
- Preheat oven to 180º C.
- Take cream cheese in a big bowl and beat with an electrical beater until clean. Add yogurt and beat until effectively mixed.
- Add condensed milk and tea combination. Sift corn flour and refined flour straight into the bowl and beat until a clean combination is shaped.
- Bring the cake tin out of the fridge and unfold this combination over the biscuit layer. Place it on a baking tray, pour some water within the tray and canopy the cake tin with an aluminum foil. Place the tray within the preheated oven and bake for 35-40 minutes.
- Bring the tray out of the oven, permit the cheesecake to chill all the way down to room temperature after which refrigerate for 2-3 hours.
- Bring the cake out of the fridge and gently demould the cheesecake on a plate.
- Take whipped cream in a piping bag mounted with a nozzle and pipe out rosettes alongside the rim of the cake and three rosettes within the centre. Place a few glucose biscuits over the rosettes within the centre. Cut into wedges and serve.
