Ingredients
- 750g cream cheese, softened
- 1 ¼ cups sugar
- 5 large eggs
- 1 cup whipping cream
- 1 tsp salt
- 1 tsp vanilla extract
- 7 oz melted White Chocolate
- ¼ cup All Purpose Flour, sifted
- 1 tbsp Amma’s Chai Masala Add to Cart
Instructions
- Preheat the oven to 395 degrees F. Prepare a 10-inch springform pan by greasing it with Butter and line with a buttered sheet of parchment paper (ensure that the parchment rises at least 2-inches above the pan on all sides).
- Using an electric mixer on medium-low, beat cream cheese and sugar in a large bowl until very smooth.
- Increase speed to medium, and add eggs – one at a time. Next add the melted White Chocolate, cream, salt, and vanilla extract; beat until completely combined. Add flour and Amma’s Chai Masala and beat on low-speed until completely combined, and the batter is smooth.
- Pour batter into the prepared pan. Bake for 55-60 minutes. It should have a golden-brown top, but still be quite jiggly in the center when it’s done.
- Remove from the oven, and allow the cheesecake to cool to room temperature – it’s natural for it to deflate from its puffed appearance!
- Once fully cooled, refrigerate for at least 4 hours or ideally overnight.
