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Bondi Chai Cheesecake

Bondi Chai Cheesecake

  • 1 cup sweet biscuit crumbs (ginger nut especially suitable)
  • 1/3 cup melted butter
  • 500g cream cheese
  • 1 cup sour cream
  • 3/4 cup castor sugar
  • 6 tspns (30g) Bondi Chai Vanilla Honey
  • 3 tspns gelatin 

METHOD:

  1. Thoroughly mix biscuit crumbs and melted butter and press into the base of a 22cm spring-form cheesecake tin. 
  2. Chill.
  3. Beat cream cheese until smooth
  4. Mix in sour cream and castor sugar
  5. Dissolve Bondi Chai powder in 1/4 cup of hot water and mix through
  6. Dissolve gelatin in 1/4 cup of hot water, add to mixture and beat until combined
  7. Pour mixture over crumb base and chill in refrigerator overnight
  8. Serve with double cream and dark chocolate shavings.

NOTE: Off-the-shelf, pre-made pastry shells make a quick alternative for the base