Chai Caramel Latte Cheesecake - Fresh Bean Bakery

Ingredients

Chai Shortbread Crust & Streusel

70 g unsalted butter (5 tbsp.)
100 g dark brown sugar (½ c.)
120 g all purpose flour (1 c.)
1 ¼ tsp. chai spice

Coffee Cheesecake

30 g espresso beans crushed (2 tbsp.)
110 g heavy whipping cream room temperature (½ c.)
450 g cream cheese room temperature (2 8-oz bricks)
150 g dark brown sugar (¾ c.)
1 tbsp. cornstarch
2 eggs room temperature
2 tsp. vanilla

Chai Caramel Sauce

130 g heavy whipping cream (5 oz.)
2 bags chai tea
200 g granulated sugar (1 c.)
56 g unsalted butter room temperature (4 tbsp.)
¾ tsp. salt

Instructions

Chai Shortbread Crust & Streusel

Preheat the oven to 350°F / 175°C. Line the bottom of a 7" springform pan* with parchment paper by placing the paper on the base, then snapping the pan together. Line another small baking pan with parchment paper as well.
In a small mixing bowl, melt the butter. Mix in the sugar, flour, and chai spice until you have a cohesive dough.
Press ~⅔ of the shortbread into the bottom of the springform pan. Crumple up the remaining shortbread and space it out on a baking sheet - this will be the streusel for the top of the cake.
Place both pans in the oven and bake for 10 minutes. In the meantime, start on the coffee cheesecake.

Coffee Cheesecake

Crush up the espresso beans in a small plastic bag.
Heat the heavy cream until it is simmering on the stove or in a large microwave safe measuring cup. Once the heavy cream is simmering, remove it from the heat and mix in the crushed espresso beans. Set aside.
Add the cream cheese, sugar, and cornstarch to a large mixing bowl (or to a stand mixer fitted with the paddle attachment.)
Use a hand mixer (or stand mixer) to beat the ingredients together for 2 minutes, until fluffy and smooth.
Add both eggs and the vanilla into the cream cheese, and beat the mixture on low speed *just* until the eggs have been fully incorporated.
Place a fine mesh sieve over the mixing bowl, and pour the espresso-cream mixture through the fine mesh sieve to separate out the espresso beans. Beat on low speed just until the mixture is cohesive.
Pour the cheesecake batter over the shortbread crust and tap the pan on the counter a few times to help remove any air from the filling.
Fill a 10" cake pan, or any larger pan that can reasonably fit the 7" springform inside of it, a third of the way with hot water. Wrap tin foil around the bottom of your springform pan to avoid the possibility of water seeping into the springform.
Place the springform pan into the larger pan, then place the whole thing into the oven. Bake for 60-70 minutes, or until the cheesecake only slightly wobbles and reaches an internal temperature of at least 155°F / 68°C. If the cheesecake starts to brown on top, gently place a piece of tinfoil over the top of the pan.
Once the cheesecake is fully cooked, turn off the oven and leave the door slightly ajar with the cheesecake in it for 1 hr. before transferring it to the fridge to chill for at least 8 hours.

Chai Caramel Sauce

Heat the heavy cream until it is simmering on the stove or in a large microwave safe measuring cup. Once the heavy cream is simmering, remove it from the heat and place two chai tea bags in it. Set aside.
Add the sugar to a medium sized saucepan set over medium heat. Stir occasionally until the sugar begins to melt, then stir constantly until the sugar is completely melted and has turned to a deep amber color.
Add in the butter and whisk until the mixture is smooth.
Remove the tea bags from the heavy cream, pressing on the bags to get more flavor out of them.
Take the mixture off of the heat, and slowly whisk in the heavy cream until it is completely incorporated into the caramel, then whisk in the salt.
Store the caramel in an airtight container in the fridge until you're ready to serve the cheesecake. Pour it over the cheesecake, top it with the shortbread crumbles, slice, serve, and enjoy!

Notes

*Make sure your pan is 3" tall. You can also use an 8" springform pan

Nutrition