Making Cheesecake at home was always daunting for me. Nonetheless, I decided to try it out for once, what with the yearning desire to eat a melt in the mouth cheesy delight at that very moment. Spurred on, we did get to dig in to the creamy, scrumptious dessert for sure!
For the base
Spiced cookies: 20; crumbled in a food processor.
For the cheesecake
Cream Cheese: 8oz
Neufatel Cheese: 8oz
Ricotta Cheese: 4oz
APF (all purpose flour): 1 tablespoon (scant)
Fine granulated sugar: 1/2 cup
Vanilla extract: 1 tsp.
Chai spice (Aromatic Spice Blends): 1 tsp.
Line an 8 or 9″ baking pan (round or square, hey it’s the cheesecake that matters!!) with parchment paper or foil. Spread the crumbled cookies in a thin even layer on the paper / foil. Preheat the oven to 330 degrees.
Now on low speed, mix the cheeses, eggs, flour, vanilla and spice mix together, either in a food processor or with a hand mixer. Pour gently over the cookie base. Bake in the oven for 55-60 min.
Leave in the oven for another hour after the oven is turned off. Remove the pan and allow it to cool completely on a cooling rack. Gently remove from the parchment paper or foil and transfer to the refrigerator. Chill and enjoy it as it is or with fresh berries, or even slices of banana.