With its gingernut biscuit base and creamy spiced filling, this sweet treat is like a resplendent gingerbread cheesecake.
chai spiced cheesecake
adapted from april / may 2013 (issue 68) of donna hay magazine
330g gingernut biscuits ½ cup almond meal 130g unsalted butter, melted 500g cream cheese, softened 1 cup sour cream ¾ cup brown sugar 1 vanilla bean, split and seeds scraped ½ tsp mixed spice 1 tsp garam masala 1½ tsp ground cinnamon, plus extra for dusting 1 tsp ground ginger 3 eggs
Preheat your oven to 150°C (300°F).
Place the gingernut biscuits and almond meal in a food processor and process until coarsely chopped.
Add the melted butter and process to combine, until you have coarse breadcrumbs.
Using the back of a spoon, press the mixture into the base and sides of 20 centimetre (7 7⁄8 inch) lightly greased, loose-bottomed cake tin. Refrigerate for 30 minutes.
To make the filling, place the cream cheese and half the sour cream in an electric mixer and beat for several minutes or until smooth. Add the sugar, vanilla seeds and spices, and beat for several minutes or until the sugar is dissolved. Gradually add the eggs, beating well after each addition, until well combined.
Carefully pour the cheesecake filling into the chilled biscuit shell and place on a baking tray.
Bake for 1 hour and 10 minutes until just set, with a slight wobble still in the middle. Turn the oven off and allow the cheesecake to completely cool in the oven with the door closed. Refrierate for 1 hour until cold.
Before serving, spread the remaining sour cream over the top of the cheesecake and dust with cinnamon.