Use the Toollio’s cheese grater attachment to reduce the amaretti cookies into crumbs.
Mix the cookie crumbs with the melted butter. Press this mixture into the base of a greased and lined 20 cm – 8 inch round spring-form pan. Chill in the fridge while you prepare the filling.
Whip the cream and keep it aside.
Beat the cream cheese with the caster sugar using an electric mixer until smooth.
Add the chai masala spice mix (made per my recipe) and the gelatine dissolved in boiling water and mix well.
Fold in the whipped cream.
Pour the chai cheesecake mixture into the prepared base and chill overnight in the fridge.
Pumpkin Butterscotch Sauce
Thinly slice the pumpkin using the Tollio’s vegetable cutter attachment.
Put the sliced pumpkin in a bowl and add the 50 gms – ¼ cup of sugar. Mix and keep to macerate for a couple of hours.
Then cook the pumpkin and any accumulated juices for 10 minutes on a low fire and blend it. Keep aside.
Put the cream, brown sugar and butter in a saucepan and bring to a boil. Simmer for 10 minutes, then add the vanilla extract and sweetened pumpkin purée. Mix well and put the fire off.
Sieve the pumpkin butterscotch sauce and keep it aside to cook down.
Serving
Serve the chai cheesecake with some pumpkin butterscotch sauce and the crushed toasted almonds on the top.