bake
cheesecake
Dirty Chai Latte Cheesecake Cups
11:06 AMAfter I bade goodbyes to final examinations, open-book or not, I ploughed the supermarket for ingredients for my next bake. That's right, cheesecake, but in a cup. It's something that I've yet done before, simply because cheesecake usually come in slices!
There was an inner battle in my head: "Cheesecake is meant to be sliced!" vs. "You just made a tart a few days ago... that came in slices too."
Novelty won, in this case.
The Crust
10 ginger cookies
56g of melted unsalted butter
The Filling
3 tbs very strong and hot black coffee
1 tbs chai latte mix
2 tsp gelatin
250g cream cheese
300ml double cream
3/4 cup condensed milk
1 tsp pure vanilla extract
For the crust:
Thoroughly crush the shortbread cookies. Mix in the melted butter. Lightly press into the bottom of the cups. Set in the refrigerator for the crust to harden, at least 15 minutes.
For the cheesecake filling:
Lightly sprinkle the gelatin over the hot coffee, and mix until it is dissolved. Add in the chai latte mix and mix until it is dissolved. Set aside and let cool. In a medium bowl, mix together the cream cheese, double cream, condensed milk and vanilla extract with an electric mixer on low speed until combined. Mix in the coffee mixture.
Fill the cheesecake filling into a piping bag fitted with a large nozzle.
Slowly scoop the cheesecake filling into each cup. Refrigerate for at least 2 hours.
(Adapted from The Worktop)
I used Arnott's Ginger Nut cookies for this recipe, instead of ginger shortbread ones. I thought the additional crunchiness of the nuts made the cheesecake more tantalising. Overall, it was a good attempt. I only wished I was better at piping (or if the weather was more forgiving) because my first few cheesecake piping somehow ended up flattened, so it already looked like I merely scooped them out anyway.
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