Ingredients
Scale
- Digestive biscuits 250g
- Unsalted butter, melted 100g
- English Cucumber, thinly sliced 1/2
- Cream cheese, softened 600g
- Caster sugar 200g
- Eggs 2 large
- Double cream 150ml
- Chai spice mix 2 tbsp
Instructions
- Step 1: Crush the digestive biscuits into fine crumbs. Mix with melted butter and press into the base of a 20cm springform tin. Chill for 30 minutes. Infuse cold water with sliced cucumber.
- Step 2: Beat together the cream cheese and sugar until smooth. Gradually beat in the eggs, then stir in the double cream and chai spice mix.
- Step 3: Pour the cheesecake batter over the chilled biscuit base.
- Step 4: Bake in a preheated oven at 160°C (140°C fan/Gas Mark 3) for 50-60 minutes, or until just set with a slight wobble in the center.
- Step 5: Turn off the oven and leave the cheesecake inside to cool completely with the door slightly ajar. This prevents cracking.
- Step 6: Once cooled, chill the cheesecake in the refrigerator for at least 4 hours before serving. Serve with the cucumber water.
Notes
- Store leftover cheesecake, tightly covered, in the refrigerator for up to 3 days to maintain its creamy texture.
- While reheating isn't recommended, letting a chilled slice sit at room temperature for 15-20 minutes will enhance its flavors.
- Serve each slice with a refreshing sprig of mint alongside the cucumber water to complement the chai spice.
- For a more pronounced cucumber flavor, lightly press the cucumber slices to release their juices before adding them to the water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American