Chai Burnt Basque Cheesecake with Poached Blackberries

Name: Chai Burnt Basque Cheesecake with Poached Blackberries
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 10
Cuisine: European
Ingredients: 650g cream cheese, room temperature; 150g caster sugar; 1 vanilla pod, seeds scraped (keep split pod for blackberries); 100ml Greek yoghurt; 4 free-range eggs; 300ml thickened cream; 3 tsp Gewürzhaus Raj’s Majestic Chai Masala; 40g plain flour, gluten-free flour or buckwheat flour; 1 tsp Gewürzhaus Pyramid Flake Salt; 200ml boiling water; 125g caster sugar; 2 tsp Gewürzhaus Velvety Vanilla Chai Tea; Reserved split vanilla pod; 1 tsp lemon juice; 350g fresh blackberries

Medium

5hrs

Chai Burnt Basque Cheesecake with Poached Blackberries

Rated 3.8 stars by 69 users

Cuisine

European

Servings

Prep Time

15 minutes

Cook Time

50 minutes

This golden Chai Burnt Basque Cheesecake is for all occasions and non-occasions, spiced with Raj’s Majestic Chai Masala. Served with with poached blackberries, the mixture makes more than enough to share.

Image of Chai Burnt Basque Cheesecake with Poached Blackberries

Ingredients

For the cheesecake

650g cream cheese, room temperature
150g caster sugar
1 vanilla pod, seeds scraped (keep split pod for blackberries)
100ml Greek yoghurt
4 free-range eggs
300ml thickened cream
3 tsp Gewürzhaus Raj’s Majestic Chai Masala
40g plain flour, gluten-free flour or buckwheat flour
1 tsp Gewürzhaus Pyramid Flake Salt

For the poached blackberries

200ml boiling water
125g caster sugar
2 tsp Gewürzhaus Velvety Vanilla Chai Tea
Reserved split vanilla pod
1 tsp lemon juice
350g fresh blackberries

Directions

Preheat oven to 200°C (conventional oven).
Remove the base from a 22cm springform pan and sit a sheet of baking paper on top of the base, ensuring that the paper extends past the edges by at least 3cm.
Create a collar for the pan by taking two lengths of baking paper (approximately 30cm long) and folding each piece in half lengthways. Place the ring on top of the base and dab a few spots of butter around the inside of the tin. Arrange the folded paper around the inside of the ring to create a fully enclosed circle, pushing it down to touch the base sheet. Secure the ring to the base.
In a medium bowl, beat the cream cheese, sugar and vanilla seeds with an electric mixer until the sugar is dissolved and the cream cheese is smooth.
With the mixer running, add one egg at a time, allowing each to be incorporated fully before adding the next. Continue to beat for 1 minute, then add the yoghurt and cream. Beat until the mixture is smooth.
Sift in the flour and chai masala. Add the salt. Beat on low to combine, scraping down the sides of the bowl to fully incorporate all of the mixture. Pour into the pan, gently tap on a work surface a few times to expel any air bubbles. Bake for 50 minutes until the cheesecake is a golden brown on top. The cake should have a slight wobble when removed from the oven. Set aside to cool for at least 3 to 4 hours before serving.
While the cheesecake is baking, brew the tea in boiling water for 6 to 8 minutes. Strain into a saucepan and combine with sugar, split vanilla pod and lemon juice.
Bring to a boil and allow to reduce for 10 minutes before adding the blackberries. Reduce for a further 5 minutes, allowing some of the berries to burst and colour the liquid. Pour into a bowl and set aside to cool.