Contests

Ingredients

• 1 1/2 cups CRUST - graham cracker crumbs
• 1/3 cup 1/3 Cup of orange zest
• 1 1/2 cups Cups finely ground almond slices
• 1/4 cup Butter
• 2 tablespoons CHAI CONCENTRATE loose leaf masala chai
• 1/4 cup water
• 2 cinnamon sticks
• 4 cardamom pods
• 1 cup FILLING - sour cream
• 2 (250 g) packages of Philadelphia Cream Cheese (1 low fat, 1 regular at room temperature)
• 1/2 cup brown sugar
• 1 tablespoon vanilla extract
• 2 tablespoons flour
• 1 tablespoon orange zest
• 1/4 cup Chai Concentrate
• 1 tablespoon cocoa powder
• 3 eggs
• 3 cups CANDIED ORANGE SLICES - water
• 1 1/2 cups white sugar
• 1 1/2 cups brown sugar
• 3 cinnamon sticks
• 1 orange

Directions

1. CRUST Preheat oven to 350 degrees.
2. Combine graham crumbs, orange zest and finely ground almonds in a bowl
3. Add in cubes of butter and use hands to work into crumbs.
4. Push crumbs into a spring form pan.
5. Bake for 10 minutes.
6. CHAI CONCENTRATE Boil water, chai tea leaves, cinnamon sticks and cardamom pods in a sauce pan.
7. Once boiling, turn heat down and simmer for 6-8 minutes.
8. Let it cool and then press through a cheese cloth squeezing the liquid into a bowl.
9. FILLING Combine all of the ingredients except for the eggs in a stand mixer.
10. Blend until smooth and add in one egg at a time, waiting until incorporated before adding another.
11. Mix on high for 5-6 minutes.
12. Pour into graham crust and bake for 40 minutes at 350 degrees.
13. CANDIED ORANGE SLICES Boil the water and sugar.
14. Add in the orange slices.
15. Simmer for 45 minutes until the pith (the white part of the fruit) is translucent.
16. Take the slices out and put on a cooling rack. Bake at 200 degrees for 60 minutes to dry out.
17. Garnish on the cheesecake.