Name: Masala Chai Eggless Cheesecake | No Bake | Show Me The Curry Dessert Recipe
Uploaded: 2020-04-13T17:57:24.000Z
Duration: 14 min 39 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Welcome to show me the curry dot com I'm I'm a ninja.

And today we're gonna show you how to make a masala chai Endless cheesecake.

So looking forward to this, just facing it, there's just so many desirable things.

I mean, that's like such a staple flavor for so many of us, right?

Everybody has a mythology they come from.

And then it's headless because we know so many people don't eat eggs on the best.

But wait, it's the best part is it's a no bake cheesecake ways long, and you don't have to go to, you know, a longer process.

It's the summer you don't turn that crazy.

Yeah, that's definitely a big plus, though it's a simple recipe is just step by step.

We have to follow it step by step, so let's just get started.

So first of all, we're gonna work on the crust for the cheesecake and Crest is, of course, like all cheesecakes.

So these are the wrong crackers were using claim flavor.

There's no flavor in these and use about 10 11 of these crackers.

So this is the grand practice that we just ground in the A blender, and this is what exact supplying powder do this.

We're gonna add five tablespoons off butter.

Now, this was measured cold, so just measure called five tablespoons and then melted.

Still, though poppers now it's okay if you have salted or unsalted butter for this recipe doesn't matter.

Usually when we make dessert and there's a little bit of a pinch of salt in there, it actually enhances the sweetness in the desert.

So if you have salted butter, that's fine.

If it's unsalted, maybe you want to add a little bit.

I'm gonna keep mixing it till all the crumbs get moisture.

You don't want any dry spots, so that's mixed it on.

This works out really good for cheesecakes.

The bottom line is, the difference is that the bottom portion comes off latching.

Feature here comes off and they discuss apartment people to size fits.

Right now, we're just going to cake graham crackers and pour it right in and spread it out.

It looks like a lot of graham crackers right now, but we're going to compress it and kind of push it in to make that crust.

So eventually it gets into a pretty thin layer.

And once we haven't evenly spread out over here, we have ah, little flatfish.

Actually, this is a lid for her, Dana, but do you need anything flatter she needed Plateau should be perfect because you want to kind of press this in.

So, like a story, like a bowl or bachelor.

So what you gonna do is I pressed up graham crackers in acting.

Really Well, I'm just gonna round it off with my fingers just at the edges so that I did all those fights, which I kind of missed with that, especially when you cut it.

And once that said, we're gonna put our pan into the refrigerator, and that butter melted butter that's in there is going to kind of solidify that whole crust and keep it in place.

So while we're working on the rest of the process, it's gonna be cooling down.

So for the next step, we actually already have 838 ounce blocks off Queen cheese on their room temperature.

And they've been out for about an hour, so they're really soft.

And the softer it is, the easier it is to mix it later on.

So you definitely don't want to skip on that step to make it to room temperature.

But we're gonna put these aside and actually work on our next step.

So course a star ingredient for our masala chai cheesecake is the China Sela.

So James all is such a fragrant mix of spices.

And we just wanted to share with you one of her friends.

She's a very close friend of ours, and she actually has a company that makes China Saleh.

She has a lot of different varieties, of course.

So this one, if it's what types and this is what she has a whole variety of them.

So you can take out your bedside and basically they restore simply dot com survey, only featuring her chai masala in our cheesecake.

And this one is the one we're gonna be using.

Hopefully, it will be like So you're wondering this is an eggless cheesecake.

No, we're not using gelatin because I know a lot of recipes are up there, right that use gelatin.

But, uh, if you have any eggs, then you might as well not be gelatin because it's not vegetarian, but so we're gonna be using.

It almost looks like last noodle kind of thing.

So we found this at a local Asian store, but we know that the new stores also carry it.

You may also find it in a powder form, but if you don't where we didn't, we can actually take some of that and put it in our little grinder and write it finally.

And that's what it looks like in power form after it's been grounded.

So this is the secret ingredient that's going to jet everything.

But now you know the secrets that stopped making this issue now.

So we've got a small saucepan here with exactly one cup of water, and we're going to bring that water to a boil.

The water has come to a boil, and I'm gonna put in exactly one teaspoon of our of our party and let it boil for five when you boil it.

Just give it a quick story and let that boy I'm gonna turn down the stove a little bit.

Are mixtures in boiling for five minutes?

And the water has reduced a little bit, and that's absolutely fine.

So this point we're going to switch off the stove?

It's one, two and three teaspoons of tea masala as well as three heaping teaspoons of teeth.

You were gonna mix that well and just let it steep.

Now, this is supposed to be very concentrated.

Make sure here, So don't worry for looks looking kind of strong.

I'm just trying to break in a lump, a senior, And will it sit for a few minutes until we work on the rest of them?

So we've got ourself in cream cheese here in a nice big mixing bowl.

And do that 14 ounce can off condensed milk.

This is the souls of the sugar, The cheesecake with a hand under here just gonna go ahead.

And this was so much easier to mix because that cream cheese was soft.

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Masala Chai Eggless Cheesecake | No Bake | Show Me The Curry Dessert Recipe

intense

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