I have recently taken to drinking Chai Tea rather than lattes when out for hot drinks. I find the richness of flavour and aroma really satisfying, and I also benefit from the reduction in the caffeine (especially in the afternoons and evenings). This led me to consider how I might take this wonderful spicy drink and expand it into a bigger dessert.
The result was Chai Pie. It provides much of the spicy tea experience (though without the tea element). The ginger of the base enhances this and makes for a pleasant after dinner treat (especially when served with a dollop of whipped or extra thick double cream).
- Ground Almonds 300 g
- Butter 150 g
- Ground Ginger 1/2 tsp
- Cream Cheese 350 -375 g
- Eggs 2
- Stevia 3 Tbs
- Vanilla Extract 1 tsp
- Turmeric 1 tsp ground
- Cinnamon 1/2 tsp ground plus extra as topping
- Ginger 1/2 tsp ground
- Nutmeg 1/4 tsp ground
- Cloves 1/8 tsp ground
- Cardamom 1/8 tsp ground
- Salt pinch
- Black Pepper pinch ground
Blitz the nuts in a food processor. Melt butter and stir in the crumbled nuts. Spoon into a standard 8 inch pie pan and press into into side and bottom to form a pie base. Bake for 10 minutes at 160 C/ 350 F in a preheated oven and then set aside.
Increase oven to 200C/400 F. Whip the eggs for about 3 minutes, and then add the sweetener, vanilla, and spices. Mix for an additional 2 minutes. Add the cream cheese and blend for 2 minutes.
Pour mixture into prepared base and place back into 200 C oven. Bake for 20 minutes. Remove from oven and sprinkle with cinnamon. Return to oven and bake for 10 – 15 more minutes. Check the centre with a skewer or tooth pick. If clean, allow to cool thoroughly and then refrigerate, This will insure that it has set well.
One thought on “Chai Pie Cheesecake (Keto Friendly Version)”
That sounds absolutely delicious. So many health-giving ingredients. And, hey, I can eat it cos it’s keto-friendly. My thanks for the recipe. An unusual find.
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