Sanjeev Kapoor's chai cheesecake: A fusion dessert dream come true
Indians love chai anytime, and Chef Sanjeev Kapoor’s fusion of desi chai with New York cheesecake is the perfect treat for tea and dessert lovers alike!
Method: In a small bowl, take your gelatin and add 4 teaspoons hot water, mix and set aside to bloom. Take cream cheese in a mixing bowl, add whipped cream and fold in well. Add honey, mix well and set aside.
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To make tea, heat three fourth cup water in a non-stick pan, add tea leaves and green cardamoms, mix and bring the mixture to a boil. Add milk, mix and bring the mixture to a boil once again.
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Remove from heat, cool slightly and strain into a bowl through a strainer pressing the residue to extract all the flavour. Let it cool completely.
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Add tea to the cream mixture and mix well. Add bloomed gelatin, mix well and set aside. Take crushed biscuits in another bowl, add melted butter and mix well.
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Divide the biscuit mixture equally into cutting chai glasses and press. Top with chai-cream mixture and tap lightly so that no air bubbles remain and the surface is evened.
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Keep the glasses in the refrigerator to set for 3-4 hours. Add some biscuits to the top of the glass as garnish and serve to your chai-loving friends and family.