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Chai Spice Cheesecake — 16 Comments

  1. Quick question….. This will be my first cheesecake and I’m very excited. I’ve noticed other cheesecake recipes call for leaving the cheesecake in the hot oven (turned off) for several hours after baking. Your recipe does not call for this (with a shorter bake time.) Just curious as to why. How does doing that or not doing that affect the cake?

    • Hi Betsy, As far as I know there are 3 ways to bake a cheesecake…one leaving the cheesecake in a hot oven (as you mentioned), cooking the cheesecake in a water bath and the easy method that I chose….just baking it. 🙂 Leaving the cheesecake in the turned off oven or in a water bath is supposed to prevent the cheesecake from cracking in the center. This cheesecake is so creamy it was fine with just baking. I hope this helps. Happy Thanksgiving! 🙂

  2. Hi Sheryl,
    I’m using a gas oven. Does the cooking time or heat change? I saw on your instructions to pull it out of the oven and let cool. Instead, should I leave it in the oven with the heat off longer?

  3. How many grams of cream cheese do I have to use? 8 ounce is roughly 250 gr but I think it is not enought. I must have done a mistake while I was converting.

    • Hi Sila, My calculations show 8 ounces equals about 227 grams. You’ll need to take that and multiply it by 5 to get the correct amount.

  4. Can this be made as individual sizes like in cupcake wrappers?
    If so what do you think the cooking time would be ?

    • Hi Cindy, Sure…..you can transform any cheesecake into mini size. It’s always a gamble when changing the recipe, keep a close eye on the first batch to make sure your temp and time is correct. Start with 350° for 15 to 20 minutes.

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