Chai Spiced Cheesecake With Ginger Crust

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The spices in indian chai tea flavor this creamy cheesecake. the topping can be made 2 days ahead. Chill until cold, then cover and keep chilled. courtesy bon appetit... And their photo looks sinful!!

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Steps

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For crust: spray 9-inch-diameter springform pan with 3 high sides with nonstick spray.

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Sift flour , ginger , and salt into medium bowl.

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Using electric mixer , beat butter and sugar in another medium bowl until blended.

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Beat in egg yolk , then flour mixture.

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Stir in crystallized ginger.

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Gather dough into ball.

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Flatten into disk.

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Roll out on floured surface to 9-inch round.

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Transfer to prepared pan.

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Press onto bottom and 1 inch up sides of pan.

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Pierce all over with fork.

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Freeze 30 minutes.

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Position rack in center of oven and preheat to 350f line crust with foil.

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Fill with dried beans or pie weights.

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Bake until set , about 30 minutes.

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Remove foil and beans.

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Bake crust until golden brown and cooked through , about 20 minutes.

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Cool crust completely on rack.

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For filling: preheat oven to 350f using electric mixer , beat cream cheese and sugar in large bowl until smooth , about 3 minutes.

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Add mascarpone.

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Beat until smooth.

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Beat in whole eggs , 1 at a time , then beat in .

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Ingredients

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vegetable oil cooking spray, all-purpose flour, ground ginger, salt, unsalted butter, sugar, egg yolk, crystallized ginger, cream cheese, mascarpone cheese, eggs, egg yolks, ground cardamom, vanilla extract, ground allspice, ground black pepper, sour cream