Heaven Kneads

About a year ago, I got on a chai tea kick. I absolutely love the warm spices of chai lattes, with their comforting notes of cinnamon, cardamom, and ginger, so I thought it would be fantastic to transform that experience into a cheesecake inspired by those flavors – at the same time, I’m an Italian baker. I had to add my own twist, and the ricotta cheese brings such a wonderful, creamy smoothness and helps balance out the cream cheese and sour cream. To make this dessert as wholesome as possible, I carefully selected organic, grass-fed ingredients, ensuring that every bite would be not only indulgent but also nourishing. Additionally, I replaced the sugar with monk fruit, a natural sweetener, to keep it healthy without sacrificing the rich flavor that is characteristic of a great cheesecake. The result was a unique dessert that combined the best aspects of my favorite chai latte with the creamy texture of cheesecake! Please enjoy.

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Chai Ricotta Cheesecake

Yields: One 9in Springform Pie | Prep time: 30 mins | Bake time: 45–55 mins

Ingredients

Spiced Shortbread Crust

• 3 cups Organic all-purpose flour
• 1/2 cup Organic brown coconut sugar
• 1 1/2 tsp Ground allspice
• 1 tsp Ground ginger
• 1/2 tsp Baking powder
• 1/4 tsp Pink Himalayan salt
• 1 cup Grass-fed butter, softened
• 2 tsp Pure vanilla extract
• 2–3 tbsp Grass-fed milk

Chai Cheesecake Filling

• 2 cups Grass-fed heavy cream
• 3–4 Organic chai tea bags
• 16 oz Organic cream cheese, softened
• 30 oz Organic ricotta cheese
• 3/4 cup Monk fruit sweetener
• 1 1/2 tsp Pure vanilla extract
• 1/3 cup Sour cream
• 3 large Eggs, room temperature

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Instructions

1. Prepare the Chai Infusion

In a small saucepan, heat the heavy cream over medium-low heat until it begins to simmer (do not boil). Remove from heat and add the chai tea bags. Steep for at least 15–20 minutes. Squeeze the bags to release all the concentrated flavor, then set the cream aside to cool completely.

2. Bake and Crumble the Crust

1. Preheat your oven to 350°F.
2. Mix Dry: Whisk together flour, coconut sugar, baking powder, allspice, ginger, and salt.
3. Mix Wet: Work the softened butter and vanilla into the flour mixture until crumbly. Add milk 1 tablespoon at a time until a dough forms.
4. Bake: Roll the dough out to 1/4-inch thickness on a baking sheet. Bake for 8–10 minutes until the edges are golden.
5. Crumble: Let it cool completely, then crumble into small pieces. Press the crumbles firmly into the bottom of two 9×9-inch pans. (Optional: Mix crumbles with 1–2 tbsp melted butter if you want a tighter, non-crumbly base).

3. Create the Filling

1. Lower oven temperature to 325°F.
2. Cream Base: Using a mixer, beat the cream cheese and monk fruit until completely smooth.
3. Incorporate Dairy: Add the ricotta, sour cream, vanilla, and the cooled chai-infused cream. Mix on low speed until combined.
4. Add Eggs: Add eggs one at a time, mixing just until the yellow disappears. Pro tip: Do not overmix here, or the cheesecake may crack.

4. Bake and Chill

1. Pour the filling over the prepared crusts.
2. Bake for 40–55 minutes. The edges should be set, but the center should still have a slight “jiggle” when shaken.
3. Turn off the oven and crack the door open for 30 minutes to let it cool slowly. (the cheesecake may crack if cooled too quickly).
4. Chill for at least 4 hours (ideally overnight) before serving to allow the ricotta to set properly.
   • At this point, this is when I release the springform and slowly assist with a knife dipped in hot water. This step takes a lot of practice for some (me), so don’t give up if it takes several attempts!