Chai Spice Cheesecake
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
37
Spice
53
Sweetness
51
Sourness
42
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1 cup
Brown Sugar (packed)2 tbsps
Coconut Oil (room temperature)1 cup
Banana (mashed ripe)1 cup
Lemon Juice (fresh)2 tsps
Vanilla Extract2 cup
Sugar4 tsps
Cornstarch2 tsps
Ground Cardamom2 tsps
Ground Ginger1 tsp
Ground Cinnamon1 tsp
Salt1 tsp
Ground Cloves2 cups
Vegan Whipped ToppingDirections:
1
Preheat oven to 350 degrees F
2
Lightly spray a 9-inch springform pan with cooking spray
3
Stir together graham crackers and brown sugar in a small bowl, then drizzle with oil and stir
4
Add just enough milk to make crumbs stick together
5
Press very firmly into bottom of pan
6
Bake 10 minutes
7
Keep oven at 350 degrees F
8
Meanwhile, blend cheesecake-batter ingredients in a blender until completely smooth and no bits of cashew remain, giving blender a rest every minute or so and scraping down sides with a rubber spatula
9
Batter should be completely smooth and not grainy: This takes about 1 minute with a high-powered blender (such as Vitamix) or about 5 minutes with a standard blender
10
Spray inside springform pan (above baked crust) with cooking spray
11
Pour in batter and jiggle to spread evenly over crust
12
Bake until top is lightly puffed and edges are golden, 45 to 50 minutes
13
Cool to room temperature on a rack, about 1 hour
14
Chill, covered, at least 3 hours or, even better, overnight
15
Slice cake with a thin, sharp knife dipped in water
16
Dollop each slice with whipped topping, dust with cinnamon, and sprinkle with candied ginger