You’ll love the way the clove flavor in the crust accents the warm spices of Fante’s Natural Chai Extract, in this fluffy cheesecake.
For an added kick, our Nielsen Massey Mexican Vanilla pairs really well with the other flavors.
This recipe is one I’ve had for awhile and I adapted it to incorporate the Chai Extract and Clove. I use the 9″ tin Kaiser springform pan; it’s an excellent heat conductor, so it heats quickly without giving the top of my cheesecake time to brown.
2½ cups Crushed Nilla Wafer Cookie
½ cup Sugar
2/3 cup Unsalted Butter, Melted
1 tsp Ground Clove (Optional)
1 lb 3 oz Cream Cheese, softened
7 oz Sugar
2 tbsp Cornstarch
7 fl oz Heavy Cream
½ tsp Vanilla Extract or Vanilla Bean Paste for speckled effect in batter
1½ tsp Fante’s Chai Extract
Pre-heat oven to 300°F. In a medium mixing bowl combine cookie crumbs, sugar, melted butter, and clove, by hand or spoon. Once mixed, pack into bottom and sides of a 9” springform pan. Place pan in refrigerator.
Using a mixer fitted with a paddle attachment, beat the cream cheese and sugar together on low speed. Scrape down the sides of bowl. Add eggs one at a time and scrape the sides of the bowl down again. Add cornstarch, heavy cream, and extracts. Mix on low until smooth.
Remove springform pan from refrigerator and wrap in foil. Pour cheesecake batter into pan. Place pan in a large casserole dish and then fill casserole dish halfway up the pan with water. Put in oven and bake for 1hr 15min to 1hr 30min depending on the oven. Cheesecake should have a slight jiggle in the center when removed from oven.
Cool cheesecake on a wire cooling rack. Once cooled remove foil and place cheesecake in refrigerator overnight. Remove from form before serving.
Any icing-free vanilla cookie will work (not cookies like golden Oreos or Vienna Fingers).