Christmas time has begun. Yeah, I don’t talk about winter because I hate winter. There are three seasons of the year for me: Spring, Summer, Christmas. So, when I saw the first snowflakes fall from the sky and melt on the dirty streets this week, I assumed Christmas might have begun. You got any presents for your people already? Well, I do, because I love giving stuff to ohers – even more than getting it myself.

And what fits Christmas time more than a chai latte? I have no idea (I do not like spiced wine that much, so this is the drink I become addicted to during the cold months). It was a kind of vision of mine that a chai latte needed to be made and that it would be a succes.

Love the spices in this wonderful fluffy mass. I also added some small pieces of apple under the cheese layer, which added some freshness to the spices. It is definitely worth a try. (Not only because it is my very own creation.)

Chai Latte Cheesecakes
(makes about 12 cheesecakes in a muffin pan)

60 g (1/4 cup) butter
90 g (3/8 cup) sugar
1 tsp vanilla extract
2 tbsp flour
2 eggs
250 g (9 oz) curd
100 g (3 oz) sour cream
100 ml (3/8 cup) heavy cream
50 g (2 packets) instant chai latte powder

1 small apple, cut into thin slices

12 round cookies (for the bottom of the molds)

Line a muffin pan with paper molds. Place a cookie at the bottom of each mold. Preheat the oven to 180°C (350°F).

For the cheese layer, mix butter, sugar, vanilla extract, flour and eggs in a bowl. Add curd and sour cream and cream until incorporated.
Beat the heavy cream in a seperate bowl, then fold it gently in the rest of the mass. Last but not least, put in the chai latte powder.

Put apple slices into the molds, so the cookie is covered by a thin layer of apple. Fill the molds up to 3/4 with the cheese mass.

Bake for about 35 minutes.

Et voilà!