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Categories:
butter butter cookies sugar cornstarch cream cheese latte powder eggs sour cream lemon juice powdered sugar
Viewed: 45 - Published at: 8 months agoIngredients
- 2 tbsp butter
- 1/4 lb butter cookies, crushed
- 1 1/2 cup sugar
- 4 tbsp cornstarch
- 2 lbs cream cheese
- 1 oz chai latte powder
- 3 None eggs
- 3/4 cup sour cream
- 2 tbsp lemon juice
- 1/2 cup powdered sugar
Method
- Preheat the oven to 350°F. Grease a 10 inch diameter springform pan. Melt the butter in a saucepan. Remove from the heat and stir in the crushed cookies. Spread over the bottom of the pan and press down. Chill.
- In a bowl, beat the sugar, cornstarch and 1/3 of the cream cheese. Beat in the chai powder and remaining cream cheese. Beat in the eggs one at a time. Spread over the cookie base.
- Set the springform pan in a roasting pan and pour in hot water so that it comes about 1 inch up the side of the springform pan. Bake for 50 mins-1 hour, until the top is set but still jiggles. Allow to cool for 1 hour, then remove from the pan and allow to cool completely.
- In a bowl, mix together the sour cream, lemon juice and powdered sugar until thick and creamy. Spread over the cheesecake and chill until ready to serve.
