Chai & cake rusk cheesecake

Cake rusks (a double-baked, crunchy cake bar, similar to a biscuit) and a fresh cup of chai is a go-to after dinner treat in my house. I decided to combine this perfect pairing into a delicious chai and rusk cheesecake where a cake rusk crumb is topped with chai-infused cream.

SERVES 6 PREP 15 mins plus at least 4 hrs 30 mins chilling COOK 2 mins EASY V

300g double cream 600g soft cheese

50g icing sugar

1 tbsp masala chai spice mix or

1 masala chai packet 500g shop-bought cake rusks 250g unsalted butter

75g pistachios, crushed

Put the double cream in a large bowl and whip, using an electric whisk, for 2-3 mins, until it’s just thick enough to hold its peaks. Beat in the soft cheese, icing sugar and masala chai spice mix and whisk again until combined.

Use a food processor to blend the cake rusks into crumbs. Alternatively, put the rusks in a food bag and smash them to crumbs using a rolling pin. Melt the butter either in a small pan over a gentle heat or in the microwave for 30 seconds, then in 10-second blasts, then stir the butter into the cake rusk crumbs.

Pour the crumbs into a 22cm square dish (or a rectangular dish of similar size) and flatten it to form the base of the cheesecake. Put in the fridge for at least 30 mins.

Once the base has set, spoon dollops of the cheese mixture on top and spread out using the back of a spoon. Sprinkle over the crushed pistachios and chill until ready to serve, at least 4 hrs.

PER SERVING 1,300 kcals • fat 111g • saturates 62g • carbs 59g • sugars 33g • ƒibre 3g • protein 16g • salt 1.5g

Recipes adapted from Desi ied by Zaynah Din (£25, Hamlyn) and not retested by us.