These Chai Spiced Cheesecakes are made with spices that depict the essence of the earth. Cinnamon, Cardamom, Nutmeg and Cloves form the heart of these Mixed Spice little beauties, with a ginger and almond base. They are rich and comforting and a perfect side to eat with a steaming cup of coffee.
The colours of the spices reminded me so much of the African Bush during the Winter months. For me, there is nothing quite as spectacular as Winter in the bush, with its cracked earth, dry grasslands and leafless trees. It's as if time is standing still, waiting for the summer rains to transform it into a lush green oasis. Last month I spent a great weekend away with special friends and we were so privileged to spot and follow these two exquisite cheetah, who camouflaged themselves so well in the long dry grass.
I am not a big fan of baked cheesecakes, I normally prefer the fridge type, but I really enjoyed this Donna Hay recipe so I thought I would share it with you. I made a few modifications to suit my tastebuds, and if you like things really spicy, you could even add a little more of the Mixed Spice and Ginger, as once baked, this has a mild flavour.
How to make the base you will need a packet of ginger nut biscuits, almond meal and melted butter. These are all put into a food processor and coarsely chopped. Don't go out and buy almond meal especially for this as it is very easy to make it. Press this biscuit base mixture into greased tins and refrigerate until firm.
How to make Almond Meal Place 1/2 cup blanched or unblanched almonds in a clean electric coffee bean grinder. Put the lid on the coffee bean grinder and pulse several times until a medium-fine textured meal forms. Don't over-grind or you will make almond butter.
How to make the Filling Beat the cream cheese and sour cream, add the sugar, vanilla seeds and spices, and then the eggs. I baked these in varying size small tart tins, and once baked, sprinkled them with more cinnamon.
This is a Donna Hay recipe