Bake from Scratch

Swirled and Whirled



Makes 1 (9-inch) cake

This cheesecake has all the familiar cheesecake characteristics you love—thick, creamy filling blanketing a crisp gingersnap crust—but with twice the visual appeal and an extra dose of fall flavor thanks to the aromatic homemade Chai Spice Mix we added to the chocolate batter.

⅔ cup (160 grams) heavy whipping cream
1 tablespoon (6 grams) loose-leaf chai tea
2 cups (268 grams) finely ground gingersnap cookies
¼ cup (57 grams) unsalted butter, melted
1½ cups (300 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
½ teaspoon kosher salt, divided
3 (8-ounce) packages (680 grams) cream cheese, cubed and softened
3 tablespoons (24 grams) all-purpose flour
1½ teaspoons (6 grams) vanilla extract
3 large eggs (150 grams), room temperature
½ cup (120 grams) sour cream, room temperature
2 teaspoons (4 grams) Chai Spice Mix (recipe follows)
1 teaspoon (2 grams) Dutch process cocoa powder

In a small saucepan, heat cream over medium heat, stirring occasionally, until a film starts to form on top and an instant-read thermometer registers 180°F (82°C). Remove from heat, and stir in tea. Let stand for 5 minutes. Stain through a fine-mesh sieve, discarding solids. Pour ½ cup (120 grams) chai cream into a small bowl, and let cool to room temperature. Discard any remaining cream.

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