Eggless Baked Chai Biscoff Cheesecake! एग्लेस चीज़केकचाय चीज़केक! скачать в хорошем качестве

Eggless Baked Chai Biscoff Cheesecake! एग्लेस चीज़केकचाय चीज़केक!

This Chai Cheesecake but with a Biscoff twist will leave you wanting for more in the first bite itself! Its a huge hit because its creamy, decadent and the flavour of biscoff and chai in every bite is perfectly balanced and is irresistible 😍 Follow my step-by-step guide to make your own delicious Eggless Chai Biscoff Cheesecake ☺️ Don't forget to subscribe to my channel for more delightful dessert recipes if you haven't already ☺️ Happy Baking! Eggless Baked Chocolate Cheesecake:    • Eggless Chocolate cheesecake! एग्लेस चॉकले...   Baked Eggless Cheesecake | Mini Cheesecake Cups:    • Baked Eggless Cheesecake! Mini Cheesecake ...   Timestamps/Chapters: 0:00 - Intro 0:36 - Ingredient List 0:40 - Biscuit Base 1:20 - Chai Mix 1:39 - Cheesecake Batter 2:09 - Bake 2:31 - De-moulding & Plating 3:00 - Taste Test 3:19 - Thankyou for Watching! Ingredients: Cheesecake Base : Biscoff Biscuits - 1.5 Cups/ 190-200g Flour/ Maida - 2 Tbsps/ 20g Melted Butter - 1/4th Cup/ 60g Cardamom powder - 1/4th tsp Salt - A pinch Cheesecake filling : Cream Cheese - 2 Cups/ 460g Sugar - 2 Tbsps/ 30g Condensed Milk - 1/2 cup/ 180g Hung Curd - 1/2 cup/ 130g Flour/ Maida - 1 Tbsp/ 10g Cornstarch - 1 Tbsp/ 9g Milk - 1/2 cup/ 120g Ginger - 1 Inch Chai Patti - 1 Tsp Elaichi Pwd - 1/2 Tsp Salt - 1/4th Tsp Lotus Biscoff Spread - Garnish Lotus Biscoff Biscuits - Garnish Process : Pre-heat the oven at 180C For the cheesecake base, combine crushed biscoff biscuits with flour, melted butter, a pinch of salt & some cardamom powder - the mixture should resembles a sandy texture Today I’m using a 7.5 " spring-foam cake tin whose base is detachable from its body - grease the pan & line the base with parchment paper Transfer the biscuit base to the mould & flatten it out evenly using a flat surface or a spoon Bake in a pre-heated 180C oven for 5 mins Take the tin out & allow it to cool down completely - Pre-heat the oven at 160C for the cheesecake For the filling, we’ll start by preparing the tea - heat up some milk in a saucepan Add in some grated ginger, tea leaves & cardamom powder Allow the milk to come to a boil & strain the tea Once the tea has cooled down slightly, add in the corn flour & flour - mix it in until it’s smooth & lump-free - keep aside for later For the Cheesecake base, combine room temperature cream cheese, hung curd, sugar & a pinch of salt using an electric whisk Whisk the mixture until the sugar dissolves & the mixture is light & airy Add in the condensed milk along with the tea mixture & whisk again until a smooth & lump-free batter is formed Transfer the batter to the baked & cooled down biscuit base, tap it twice to deflate any air bubbles & place it on a large baking tray Fill 1/4th of the baking tray with water & place it the pre-heated 160C oven for 45 - 50 mins Once the Cheesecake has baked, turn off the oven, open the oven door half-way & allow it cool down completely Transfer the cooled down cheesecake to the refrigerator & allow it rest for at-least 4-6 hours/ preferably overnight Run a knife gently along the edges of the spring-foam, de-mould the cheesecake carefully & place it on the cake stand Garnish the cheesecake with some biscoff spread & biscuits - Serve, Slice & Enjoy 🍰☕️ Music:    • Видео   Connect with me: Instagram:   / salonikukreja   Pinterest:   / saloni_kukreja   YouTube:    / @salonikukreja   Facebook:   / foodofmumbai   Twitter:   / salonirkukreja   #Biscoff #Cheesecake #LotusBiscoff #CreamCheese #BakedCheesecake #EgglessCheesecake #egglessbaking #dessert #chai #tea