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  • Hi.

  • 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.

  • No on.

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

  • They're masala chai.

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

  • Everybody has a mythology they come from.

  • Yes, yes, absolutely.

  • 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.

  • It's grand preppers.

  • 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.

  • So gonna add.

  • 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 make sense.

  • 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.

  • You can see there's no dry spots.

  • You gotta stand in Sprinkle panel.

  • 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.

  • That's really strong.

  • Yeah.

  • Work.

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

  • Really?

  • 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.

  • You don't want those sides just crumble.

  • 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.

  • Right?

  • 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.

  • So look at this beautiful package.

  • 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.

  • Absolutely.

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

  • It's called balance.

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

  • What's going to make it hold together?

  • 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.

  • And this is what it looks like.

  • 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.

  • But But yeah, it comes like that.

  • 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.

  • That's what actually activates 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?

  • Exactly.

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

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

  • Yeah, we're gonna add our team Acela.

  • 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.

  • Conventional like that Yemi ist thing.

  • This'll planet.

  • Yes, I know.

  • We'll be fighting about can after this.

  • 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.

  • If it's not really a temperature, Cancer said, Enough, you're gonna get lumps of cream cheese.

  • It's not pretty.

  • It's perfect.

  • Over here we have the borrowed car.

  • It's still warm.

  • You don't want to cool down.

  • You're not gonna add this to the Queen Cheese.

  • I want to see it because you don't want the tea leaves and all to go in there, and it's okay if it's hot, it's not hot that are going to start clumping up and you don't want that to happen.

  • So if it's hot and there it will cool down eventually in the fridge, just gonna help it along with a little school.

  • So if you have tea bags, you can use those also worked just as well the president, so that all the liquid comes out and because we need every bit of it, you need that intense tea flavor to get in, and we're gonna go ahead and blend this all together again.

  • So this has been mixed Well, so now what you do is, you know, you could give it a taste, tests and see what's strong enough for your liking, so you can always add in a little bit more.

  • The child is our life.

  • You like one of those people who likes like China's these kind of people, you know, So some people like it more intense.

  • Some people just want a little hand up.

  • It's a good time to taste taste.

  • That's right now.

  • But always keep in mind that once it sets, it's gonna get more intensified.

  • The finger's gonna get more.

  • Don't fight.

  • No, this is really, really good.

  • Just like genocide.

  • Also the giant tea If you're one of those really strong, kind of tea flavor Rico drinkers, Yeah, Then we added, like three heaping teaspoons going out more.

  • It's all subjective.

  • It's whatever your taste buds Are you been adjusted?

  • It's not gonna change anything else.

  • A more tea, more Masella.

  • Up to now, we have our crust that's been resting in a refrigerator on cooling down.

  • It's nice and cool, and it solidified.

  • So I got that and the final step here.

  • We're gonna pour this writing and now we just move it out How good does that look?

  • Let's define.

  • I'm so sorry.

  • You guys not hear even it out.

  • Spread it out and just make it more smooth or talk.

  • You actually want to make designs.

  • I know some people make little scallop designs on top.

  • That's also do a balls up power.

  • So that goes back in the fridge.

  • Uh, keys, Overnights.

  • Eight R's minimum.

  • Yes, that's the hardest part.

  • Everything else is so easy on this recipe, and the hardest part is gonna be for us to wait until it completely solidifies and sets so that we can try to cover boy on a couple of reasons.

  • One is you don't want anything to pour into it.

  • And number two, you don't want to absolve any of the other smells.

  • The orders of the fridge.

  • So we waited a full 24 hours next day.

  • Proud of us?

  • Yes, completely solid.

  • This looks good.

  • Look at it well, and I can remove the sights and we could see the nice, beautiful ground partner crust on the bottom, and the cheesecake on top looks delicious.

  • Absolutely, which is like clean this off.

  • It's gently like that.

  • Look at that.

  • It's holding shape and looks beautiful Work of art, right?

  • Yes, I'm ready.

  • We've been waiting a very long time across the end of the last two years.

  • It's holding up so beautifully starting up, so Oh, wow.

  • Mmm.

  • I could do so.

  • Although flavors from the masala chai masala And in the end, you could get the days of it's very subtle.

  • Very, very, very subtle.

  • Like a nice milky Yes, deep I just soothing, very soothing player.

  • So whether promotion off also honestly, when you have masala chai, you coliform.

  • I guess this is breakfast.

  • Yeah.

  • You guys are gonna love It's absolutely delicious.

  • Divine comfort Have you know that?

  • That homely feeling And he just wants your heart A lot of things we wanted to explain about wherever it is a product, that is It's a vegetarian and a big product comes from seaweed.

  • And of course, this recipe is not vegan.

  • When you d'oh as imagine anyone use it for something else Also just definitely possible.

  • That was the secret ingredient because gelatin, you know some people Are you okay with it?

  • And some people are not so Please, please, please try this recipe out.

  • I guarantee you will.

  • You will gain a lot of fans among your friends and family.

  • It's just super delicious.

  • But if you do like this video, give it a thumb's up.

  • Give it alike.

  • And don't forget to subscribe to our channel because it helps us believe it.

  • And make sure you hit that because anytime opposed to video, you'll be the 1st 1 to know.

  • So enjoy this delicious masala chai cheesecake and join us again on another episode of Show Me the curry dot com, adding a pinch of spice to your life.

Hi.

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馬薩拉柴郡無蛋乳酪蛋糕 - 無需烘焙 - 讓我看看咖喱甜點食譜。 (Masala Chai Eggless Cheesecake | No Bake | Show Me The Curry Dessert Recipe)

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    林宜悉 發佈於 2021 年 01 月 14 日
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