Vanilla Chai Cheesecake with Mascarpone and Ricotta

Vanilla Chai Cheesecake with Mascarpone and Ricotta

prep time

minutes
cook time

minute
servings
12

Ingredients

















Cooking Instructions

1

Heat oven to 450°F. Prepare 10-inch springform pan for baking.*


2

In small bowl, combine graham cracker crumbs, butter and salt. Press crumb mixture firmly on bottom of prepared foil-lined 1 pan. Set aside.


3

With electric mixer or stand mixer fitted with paddle attachment, beat cream cheese, mascarpone and ricotta cheeses with sugar, honey and flour until mixture is smooth and creamy. Add spices and vanilla bean seeds, and mix until combined. Add eggs one at a time, beating after each addition until just combined. Do not overbeat eggs.


4

Pour filling over prepared crust in even, smooth layer. Place springform pan in larger baking pan. Pour hot water to depth of about 1 inch into larger outer baking pan..


5

Place in oven and bake 12 minutes. Reduce oven temperature to 300°F and bake additional 60 minutes until cheesecake is almost set. Remove cake from oven and larger pan with water. Turn off oven and return cake to oven, leaving oven door slightly open. Leave cheesecake in oven additional 1 hour. Remove from oven; cool cake completely. Refrigerate at least 4 hours or overnight.


6

To serve, remove from refrigerator and let sit 10 minutes. Garnish with whipped cream and additional cinnamon, if desired. Remove sides of pan. Cut into slices. And serve.


*To prepare pan: Cut large enough piece of heavy duty aluminum foil that it will line bottom and sides of pan. Set circular bottom of pan on flat surface; place foil sheet over, centering pan bottom on foil. Position rim over foil covered bottom and lock rim of pan in place. Bring sides of foil up, pressing tightly against external sides of pan and crimp so foil is slightly below top of sides. This procedure will help eliminate leakage as the cheesecake bakes. Several instructional photos and videos are available for viewing on line.


**You may substitute 1 teaspoon ground ginger.


Ingredients

















Cooking Instructions

1

Heat oven to 450°F. Prepare 10-inch springform pan for baking.*


2

In small bowl, combine graham cracker crumbs, butter and salt. Press crumb mixture firmly on bottom of prepared foil-lined 1 pan. Set aside.


3

With electric mixer or stand mixer fitted with paddle attachment, beat cream cheese, mascarpone and ricotta cheeses with sugar, honey and flour until mixture is smooth and creamy. Add spices and vanilla bean seeds, and mix until combined. Add eggs one at a time, beating after each addition until just combined. Do not overbeat eggs.


4

Pour filling over prepared crust in even, smooth layer. Place springform pan in larger baking pan. Pour hot water to depth of about 1 inch into larger outer baking pan..


5

Place in oven and bake 12 minutes. Reduce oven temperature to 300°F and bake additional 60 minutes until cheesecake is almost set. Remove cake from oven and larger pan with water. Turn off oven and return cake to oven, leaving oven door slightly open. Leave cheesecake in oven additional 1 hour. Remove from oven; cool cake completely. Refrigerate at least 4 hours or overnight.


6

To serve, remove from refrigerator and let sit 10 minutes. Garnish with whipped cream and additional cinnamon, if desired. Remove sides of pan. Cut into slices. And serve.


*To prepare pan: Cut large enough piece of heavy duty aluminum foil that it will line bottom and sides of pan. Set circular bottom of pan on flat surface; place foil sheet over, centering pan bottom on foil. Position rim over foil covered bottom and lock rim of pan in place. Bring sides of foil up, pressing tightly against external sides of pan and crimp so foil is slightly below top of sides. This procedure will help eliminate leakage as the cheesecake bakes. Several instructional photos and videos are available for viewing on line.


**You may substitute 1 teaspoon ground ginger.


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