Cinnamon Flavored Chai Latte Cheesecake

Ingredients

• 250 grams Cream cheese
• 30 grams Butter (optional, but do not use margarine)
• 70 grams Sugar
• 1 pack Sour cream (or heavy cream, mascarpone, strained yogurt)
• 1 Egg
• 1 Egg yolk
• 1 tbsp Cornstarch (or Cake flour)
• 50 ml Soy milk or milk
• 1 tbsp Chai tea leaves (see Helpful Hints)
• 100 grams Ginger biscuits
• 50 grams Melted butter
• 50 grams ☆ White chocolate
• 1 1/2 ~ 2 tablespoons ☆ Soy milk or milk
• 1 dash Cinnamon powder

Steps

1. Cover the base of the tin with aluminum foil to keep water from seeping in. Break the biscuits into small pieces, combine with butter, and pack into the bottom of a mold.
2. Let all the ingredients sit at room temperature to soften. Use a blender or mortar to grind the tea leaves as finely as possible.
3. Put all the ingredients into a bowl in their listed order, mixing well after each addition. Add the ground tea leaves as they are and mix them into the batter.
4. Pour the mixture from Step 3 into the tin with the biscuit base. Set the tin in a baking tray half filled with boiling water, then steam-bake in an oven preheated to 160°C for 45 ~ 50 minutes.
5. Switch off the oven and leave the cake inside for about 20 minutes to prevent shrinking. Insert a wooden skewer to test doneness; the cake is done if the skewer comes out clean.
6. Put the ☆ ingredients into another bowl and place it on top of the oven so the residual heat melts them. Alternatively, add the chocolate to a cup of hot milk tea.
7. Mix in the cinnamon powder thoroughly and let the sauce cool to body temperature. Take the cake out of the tin and pour the chocolate sauce on top.
8. Keep in the fridge for more than a night; longer chilling gives a delicious, dense cake. It is best eaten after 2 days, and can also be frozen.