Chai spice cheesecake

Chai spice cheesecake is a superb dessert for any time of year – in summer it cools us down with its juiciness, and in winter it wins us over with the aromas of chai spices. I made it in a loaf tin and then cut it into small cubes – but if you like, you can also make it in a springform tin and slice it like a proper cheesecake. You can use any biscuits you have to hand. In the festive season Biscoff or Spekulaatis work wonderfully, and in the warmer months my favourites are Digestive or the classic Gran Cereale.

Chai spice is really just a spice blend, like pumpkin spice for example. It differs only in the ratio of spices – there is more ginger, cardamom is included from the start, and for a perfect chai spice blend we also need ground allspice.

Basic recipe for a chai spice blend:2 tsp ground allspice2 tsp ground ginger2 tsp ground nutmeg4 tsp ground cinnamon2 tsp ground cloves6 tsp ground ginger

Of course, you can adjust the spices completely to your own taste – if you like sweeter spices, reduce the amount of ginger and allspice and add a little more cinnamon instead.