Chai Cheesecake with Speculoos Swirls

Chai Cheesecake

If you know me personally, then you know I’m obsessed with chai. My love for chai came really early one when I had my first chai latte at Galleon cafe. It was the first time I had freshly brewed chai, with the pot, strainer and the works! That sparked off my love for chai, almost instantly! haha

Byron Bay Cookies

My best christmas present this year came in the mail and in the form of cookies! Thanks to Keep Left PR, they were so generous to send me a whole box of Byron Bay Cookies to try! You could imagine the smile on my face when I opened the box. Grin. haha Since there were so many cookies, I wanted to make a dessert out of some of them! Soft and decadent deliciousness! The first cookie that got my attention was the Chai latte cookie (of course!). So through some research, I decided to make some chai latte cheesecakes! Mmmmm!

Processed with VSCOcam with t1 preset

And because I love my cakes with swirls and my dearest friend gave me a bottle of speculoos, I couldn’t resist swirling some into the cake! This cookie butter is magic and so addictive! Love the crunchy bits of cookie in the spread. I (shamelessly) eat this by the teaspoon haha

Chai latte cheesecake

Love love love the colour contrast of the off white cheesecake with the brown swirls! I was a happy girl (: I patiently waited for the cheesecake to set in the fridge overnight and had it for afternoon tea the next day! A pretty strong flavour of chai as I steep the spices in the cream to get a stronger chai flavour, and it worked! Paired with the chai latte cookie from Byron Bay Cookies, it was perfect! Chai on chai. DELISH!

So here is the recipe of these yummy cheesecake cups!

Chai Latte No-Bake Cheesecake Cups with Speculoos Swirls

(Adapted from Sweet and Savoury by Shinee)

ingredients

Ingredients :

250g cream cheese, room temperature

120g cookie, finely crumbed (I used Byron Bay Chai Latte cookies)

55g unsalted butter

3 gelatine leaves (or 2g of gelatine powder)

1 tsp vanilla bean paste

1/2 cup milk

1/3 cup thickened cream

1/2 cup icing sugar

8 pieces of cardamom, slightly crushed

8 cloves

1 star anise

1 tsp ground cinnamon

1 tsp ground nutmeg

1 black tea teabag (I used darjeeling tea)

50g speculoos, room temperature

Steps:

1) In a small saucepan, heat up the cream with the spices and teabag and allow it to simmer for 10-15 minutes. Strain and set aside, allowing it to cool.

chai infused cream

2) Place 12 cupcake liners on a tray or in a cupcake tin, and set aside. In a small bowl, mix the melted butter with the cookie crumbs until well combined. Put a tablespoon of cookie mixture into each liner and press it down firmly and evenly into the liner. Place it in the fridge to let it set for 15 minutes.

biscuit crumb mixture

3) In a standing mixer, place the cream cheese, icing sugar, vanilla bean paste and chai infused cream into the bowl. Whisk till mixture is smooth and well combined.

4) Soak the gelatine leaves according to the package instructions. In another small pot, heat up the milk, take it off the heat and place the gelatine leaves in. Stir till the gelatine is totally dissolved. Pour it into the cream cheese mixture, and whisk till well combined.

5) Pour mixture into the cupcake liners till about 3/4 full. Place the speculoos into the microwave for a few seconds, till it’s slightly runny. Pour a teaspoon of speculoos in a line, using a toothpick, make swirls by moving it from left to right.

chai latte no-bake cheesecakes

6) Refrigerate for at least 2 hours or overnight before serving it with a cuppa hot chai soy latte! Mmmmm! ENJOY!

chai latte cheesecake with chai soy latte

Have a great week ahead everyone! Thank you once again Byron Bay Cookies and Keep Left PR for the delicious cookies!

Remember to always bake and cook with love! xx

Purple Carrot Cake & Sweet High Tea

Purple carrot cake

Good Sunday afternoon dear readers! I hope you’ve had a great weekend so far! (: I’m about to head to the airport to embark on my adventure to Europe! But before I do, I wanted to share a Sweet High Tea organised by Miss D, at her place, a few weeks ago! We each had to bring a thing or two to share. Oh boy were there heaps of delicious yummies, bother sweet and savoury!

Here’s a quick glimpse of the spread we had!

Freshly baked scones and Momofuku's Bagel Bomb

First up : Daisy’s Country Women’s scones and Julie’s Momofuku Milk Bar bagel bombs! Before I go into details, how cute is the bag? It keeps the yummies warm too! So need to get one. hehe Anyway, back to the food! The scones were freshly baked and so so good with cream and homemade strawberry and fig jam! hehe Julie’s bagel bombs were TO DIE FOR. Omgness. Biting into the bagel bomb was just heavenly. It’s filled with cream cheese, bacon (YES BACON) and spring onion.

The inside of the bagel bomb

How good does that look? I wanted more! hehe

Smoked salmon sandwiches

Next up : Smoked salmon sandwiches with cream cheese and capers. These were made by Ling and the smoked salmon were so so good and fresh! She also made some caramel slice! A good match of savoury and sweet! hehe

caramel slice

Broccoli and cheese muffins

Last of the savoury : My broccoli and cheese muffins! I haven’t made this for ages and I’m so glad there was an occasion to make them! Mums who want their children to have veggies should make these! Cheesy goodness and you can barely taste the broccoli! hehe So glad the girls liked them too! hehe

Kuehs by Cltyw

Then came the sweets! hehe My eyes were fixated on these the moment it came through the door! Liz made my two favourite kuehs : kueh dadar and kueh sarlat! Kueh dadar is a thin pandan crepe that is filled with a mixture of gula meleka and coconut! If I haven’t already said this, I am OBSESSED with gula melaka! haha Love it more than normal sugar. hehe If I could flavour everything with it, I would! Kueh sarlat consists of two layers : the bottom is glutinous rice, and the top is a thick pandan custard! It was perfect! I wanted to steal the whole plate back! hehe

Peanut butter cupcakes

In true Sweet Queen fashion, Daisy made something sweet of course! hehe Peanut butter cupcakes with a surprise mini Reese’s peanut butter cup at the bottom! hehe Nothing could be better than the combination of chocolate and peanut butter. It was delish! hehe

Guinness ginger bread

Michele came with two beautiful sweets : a guinness ginger bread that’s so so moist and soft! hehe The ginger taste was subtle and just went perfectly with a cuppa tea! hehe

Eton Mess Cake

She also made a pretty eton mess cake! hehe It’s topped with strawberries and merigue nests and of course, we had it with a dollop (or two) of double cream. Mmmmmm (: That’s the sound we were all making when we had it. haha

Purple carrot cake

Last but not least, it’s my humble purple carrot cake! hehe I love love love carrot cake but I probably haven’t made one in almost close to 5 years now. haha I have to say I’m really brave by baking cakes that I’ve not done in a while. I was soooo relieved when it was moist and crumbly. Instead of the usual orange carrots, I decided to give it a small twist by using purple carrots! hehe The colour turned out purplish blue! To top it, I decided to use the Hummingbird Bakery’s cream cheese icing. It’s one of the best ones I’ve had! Creamy and not too heavy. hehe I have to say I was really happy with it! 🙂

So I just want to share the recipe with you! Do give it a try if you love carrot cake like I do! (I know it seems I love everything, but I really do. haha)

Purple carrot cake

Purple Carrot Cake (adapted from The Cake Mistress)

2-3 large purple carrots, finely grated

I cup packed brown sugar

1 cup olive oil

3 large eggs

pinch of salt

1/2 tsp bicarb soda

2 cups self-raising flour

1/2 cup chopped walnuts, extra to garnish

1/2 cup raisins

1 tsp ground cinnamon

1 tsp ground nutmeg

Cream Cheese Frosting (From the Hummingbird Bakery Cookbook)

300g icing sugar

125g cream cheese

50g unsalted butter, soften

finely grated purple carrot

Steps : 

1) Preheat oven to 180 degrees celcius.

2) Beat brown sugar and olive oil until it gets to a thicker consistency. Add the eggs, one at a time, and beat until well combined.

3) Add salt, bicarb soda, carrots, flour, walnuts, raisins and spices. Mix it on slow speed until everything is well combined.

all scooped and ready to go into the oven

4) Put batter into a well greased baking tray (I used a 12-square loaf tin) and bake for 15-20 minutes, or until its lightly golden and the toothpick comes out clean after inserting it into the middle.

All baked

5) For the frosting : Beat the icing sugar and butter in a mixing bowl until well combined. Add the cream cheese in one go and beat until completely incorporated. Turn the mixer up to medium high, and beat until it’s light and fluffy (about 5 minutes). Do not over beat as it will turn runny. Pipe onto the cakes (when they are cooled) and top with a small piece of walnut.

ENJOY! (:

Purple Carrot Cake

Hope you’ll give this a try and do let me know what you think when you do! hehe Have a good week ahead everyone! Just letting you know I will be away for the next 3 weeks as I will be in the UK! But I will come back with lots of good food and pictures to share, I promise! So till then, remember to always cook and bake with love! xx