Ingredients for - Vanilla Chai Cheesecake
How to cook deliciously - Vanilla Chai Cheesecake
1 . Stage
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.
2 . Stage
Preheat the oven to 350 degrees F (175 degrees C).
3 . Stage
Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.
4 . Stage
Bake in the preheated oven until golden, about 12 minutes.
5 . Stage
Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.
6 . Stage
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.
7 . Stage
Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.
8 . Stage
Let cool completely and remove from pan. Serve with caramel sauce.