Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 2 teaspoons chai spice blend
- 1 cup sugar
- 1 tablespoon agar-agar powder
- juice of 1/2 lemon
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs with melted unsalted butter until well mixed.
- Press this mixture firmly into the bottom of an 8-inch springform pan using your fingers or a measuring cup to create an even layer.
- Bake for about 10 minutes until slightly golden and fragrant.
- In another large bowl, beat together softened cream cheese and sugar until creamy and smooth with an electric mixer.
- Add in sour cream, pure maple syrup, pure vanilla extract, and juice from half a lemon, mixing until everything is fully incorporated.
- Sprinkle in chai spice blend into your cream cheese mixture.
- Whisk until evenly distributed.
- In a small saucepan over low heat, combine water and agar-agar powder stirring until dissolved.
- Once dissolved, slowly pour this mixture into your cream cheese filling while continuously mixing.
- Pour the cream cheese filling over your baked crust evenly spreading it out with a spatula.
- Tap gently on the counter to release any air bubbles.
- Refrigerate uncovered for at least four hours or overnight if possible.
- Once chilled and set beautifully, carefully remove from springform pan using a knife around edges if needed.
- Slice into wedges and garnish with whipped coconut cream or additional chai spices before serving.
Notes
Store cheesecake in an airtight container, chilled.
Reheat slices briefly in microwave.
Serve with whipped cream garnish.
Use real maple syrup for flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg