Earl Grey Cheesecake
Have your tea and eat it too with this scrumptiously delicious Earl Grey Cheesecake! It is smooth and creamy with just the right amount of tea for flavor.
It also has a slightly crunchy crust that pairs nicely with an otherwise creamy texture. Oh, my! It is oh so good!
Earl Grey Cheesecake
I know you have heard the expression “have your cake and eat it too”, right? Well, now we can have our tea and eat it too! Just wait until you try this oh so yummy Earl Grey Cheesecake!
This delicious cheesecake combines the best of all worlds! It is smooth and creamy, with the delicious flavor of Earl Grey tea, AND a slightly crunchy crust made from Digestive biscuits.
You can sit back, relax, and enjoy the yumminess as an afternoon snack, a late brunch, or as an after-dinner dessert. Or, you can do all three – we won’t judge!
Looking for other delicious cheesecake recipes? Be sure and try these!
No Bake Pumpkin Cheesecake Recipe
Hot Chocolate Cheesecake – No Bake
How To Make This Delicious Cheesecake:
For the crust:
Start by putting the biscuits in a food processor. Pulse 10-12 times or until the biscuits break into even crumbs.
Add the melted butter and salt to the crumbs in the food processor and pulse a few more times to combine.
Meanwhile, grease and line the bottom and walls of an 8-inch springform pan or a loose bottom cake pan.
Add the crumbs into the prepared pan. Press evenly against the bottom and walls of the pan to form a uniform layer.
Put the pan in the refrigerator for approximately 30 minutes to an hour.
For the cheesecake filling:
Add the water to a pan and bring the water to a boil. Once boiling, add the Earl Grey tea.
Remove the pan from the heat, cover, and let the tea infuse for around 20 minutes.
After it has time to infuse, strain the tea, and let it cool to room temperature.
Using a blender or food processor, add the drained ricotta, cream, greek yogurt, tea, salt and sugar and process until a smooth batter forms.
Place the mixture in a bowl and add one egg at a time. Mix thoroughly between each egg addition.
Shift the flour and add it to the batter mixture.
Whisk thoroughly until all the flour is evenly mixed into the batter.
Remove the pan with the crust from the refrigerator and pour the batter mixture into the pan.
Place in preheated oven and bake at 320 degrees for 60 minutes.
Turn off the oven and allow the cheesecake to cool completely inside the oven by opening and leaving the door slightly ajar.
Once cooled, place the cheesecake in the refrigerator for 3-6 hrs.
Top the cheesecake with some caramel sauce (optional) and serve.
Earl Grey Cheesecake
Ingredients
Crust
- 250 g Digestive biscuits or graham crackers
- 100 g Unsalted butter
- 1/4 tsp Salt
Cheesecake filling
- 400 g Drained ricotta
- 100 g Double cream or whipping cream
- 150 g Greek yogurt
- 3/4 cup Caster sugar or superfine sugar
- 2 eggs
- 1/4 cup All purpose flour
- 3 tsp Earl Grey tea
- 1/8 tsp salt
- 1/6 cup water
Instructions
Crust
- Start by putting the biscuits in a food processor. Pulse 10-12 times or until the biscuits break into even crumbs.
- Add the melted butter and salt to the crumbs in the food processor and pulse a few more times to combine.
- Meanwhile, grease and line the bottom and walls of an 8-inch springform pan or a loose bottom cake pan.
- Add the crumbs into the prepared pan. Press evenly against the bottom and walls of the pan to form a uniform layer.
- Put the pan in the refrigerator for approximately 30 minutes to an hour.
Cheesecake filling
- Add the water to a pan and bring the water to a boil. Once boiling, add the Earl Grey tea.
- Remove the pan from the heat, cover, and let the tea infuse for around 20 minutes.
- After it has time to infuse, strain the tea, and let it cool to room temperature.
- Using a blender or food processor, add the drained ricotta, cream, greek yogurt, tea, salt and sugar and process until a smooth batter forms.
- Place the mixture in a bowl and add one egg at a time. Mix thoroughly between each egg addition.
- Shift the flour and add it to the batter mixture.
- Whisk thoroughly until all the flour is evenly mixed into the batter.
- Remove the pan with the crust from the refrigerator and pour the batter mixture into the pan.
- Place in preheated oven and bake at 320 degrees for 60 minutes.
- Turn off the oven and allow the cheesecake to cool completely inside the oven by opening and leaving the door slightly ajar.
- Once cooled, place the cheesecake in the refrigerator for 3-6 hrs.
- Top the cheesecake with some caramel sauce (optional) and serve.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
