Description
A smooth and fragrant cheesecake infused with Earl Grey tea, perfect for quiet afternoons and sharing with friends.
Ingredients
Scale
- 60 g caramel biscuits (or digestive biscuits)
- 25 g unsalted butter
- 200 g cream cheese (softened)
- 20 g caster sugar (2 portions)
- 80 ml hot milk (about 40°C)
- 10 g gelatin sheets (soaked in ice water)
- 3 g Earl Grey tea powder (or tea from 2 bags)
- 170 ml whipping cream
- Crushed caramel biscuits (for decoration)
- 100 ml hot milk (for glaze)
- 1 Earl Grey tea bag
- 5 g caster sugar (for glaze)
- 3 g gelatin sheets (for glaze)
Instructions
- Crush the caramel biscuits to fine crumbs.
- Melt the butter and mix it with the biscuit crumbs.
- Press the mix into a lined mold and chill for 10 minutes.
- Soften the cream cheese and beat with half the caster sugar.
- Warm 80 ml hot milk and stir in the Earl Grey tea powder until mixed.
- Squeeze water from the 10 g gelatin and melt it in the warm milk.
- Fold the tea milk and melted gelatin into the cream cheese mix.
- Whip 170 ml cream to soft peaks and fold into the cheese mix.
- Pour the mousse over the chilled base and level the top.
- Chill until set for at least 3 hours or overnight.
- For the glaze, brew 1 Earl Grey tea bag in 100 ml hot milk with 5 g sugar.
- Soak 3 g gelatin sheets and melt into the tea milk, cool slightly, then pour over the set mousse if desired.
- Chill again until the glaze firms.
- Run a knife around the pan, unmold, and decorate with crushed caramel biscuits.
Notes
Make sure the cream cheese is well softened to avoid lumps. Do not pour very hot gelatin on the cream mix. Chill well to ensure layers hold together.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cheesecake, Earl Grey, dessert, creamy, tea