Karak Cheesecake
a deliciously creamy and easy cheesecake with all the spicy chai flavours of Karak tea
Ingredients
- 20 g instant Karak tea powder
- 250 g cream cheese at room temperature
- 125 ml full cream yoghurt
- 60 ml castor sugar
- 1 tsp vanilla extract
- 250 ml double cream
- 250 g Lotus Biscoff biscuits
- 60 ml Lotus Biscoff spread (more to taste)
Instructions
- Add a tbsp of hot water to the Karak tea powder and stir to dissolve
- Beat the cream cheese in a large bowl until smooth
- Add the yoghurt, sugar, tea and vanilla and mix well
- Add the double cream and whisk until the mixture is smooth and stars to turn thick (do not overwhisk as the cream will turn to butter)
- Keep 6 biscuits to the side and crush the rest until a coarse crumb
- Divide the crushed biscuits in equal portions into 6 glasses
- Spoon the cream cheese mixture on top
- Heat the Biscoff spread in a microwave for about 15 seconds until melted
- Spoon the melted spread on top of the desserts and and let the desserts chill for an hour
- Top with the rest of the biscuits and serve