Chocolate Chai Cheesecake with Cacao Nib Crust
Ingredients:
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1 cup cinnamon graham cracker crumbs
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1/2 cup indi chocolate cacao nibs
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1 cups sweetened shredded coconut, toasted
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2 pounds cream cheese, room temperature
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4 large eggs
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3/4 cup sugar
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6 tbs indi chocolate chai tea
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1/3 cup unsalted butter melted
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1 15 ounce can cream of coconut
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1 cup whipping cream
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1 vanilla pod scraped
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Juice of 1 lemon
Directions:
- Preheat oven to 325 degrees F.
- Mix cinnamon graham cracker crumbs, indi chocolate cacao nibs melted butter and a pinch of sea salt together and press into pan.
- Beat cream cheese and sugar in large bowl until well blended. Add eggs in one at a time, beating well after each addition.
- In a saucepan heat up whipping cream and indi chocolate chai tea. Let steep for about 10 min and strain out tea, set aside.
- Add cream of coconut, coconut, vanilla bean and lemon juice into the mixture and beat until well blended.
- Pour filling into crust.
- Add the indi chocolate chai tea infused cream in a spiral to the filling and using a chopstick, slowly swirl the infused cream to create pattern.
- Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
Enjoy!
