Earl Grey Milk Tea Cheesecake

Name: Earl Grey Milk Tea Cheesecake
Prep time: 25 min
Cook time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: cream cheese 300 g; sugar 90 g; egg 2 ea; heavy cream 120 ml; earl grey tea bag 2 ea; digestive biscuits 100 g; unsalted butter 45 g; all-purpose flour 10 g

Quick answer

Active time: 65 min
Waiting: See the steps
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Two Earl Grey tea bags steep in warm cream that then goes into the cream cheese filling, so the cheesecake tastes like milk tea under the richness of the cheese.

The cream is only warmed at the edges, never boiled, and the bags come out without squeezing. Baked in a water bath over a pressed digestive-biscuit base, the filling sets smooth and even.

Ingredients

servings

IngredientAmount

egg2 ea

earl grey tea bag2 ea

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Instructions

6 steps

1

Preheat the oven to 160C and line the base of the pan with parchment.

Crush 100 g digestive biscuits finely, mix with 45 g melted unsalted butter, and make sure all crumbs look evenly moistened.
2

Press the buttered crumbs firmly and evenly into the pan base.

Use the bottom of a spoon to compact the surface and corners, then chill the crust while you prepare the filling.
3

Warm 120 ml heavy cream over low heat just until the edges are hot, not boiling.

Turn off the heat, add 2 Earl Grey tea bags, steep for 10 minutes, then remove them without squeezing hard.
4

Soften 300 g room-temperature cream cheese with a spatula, then mix in 90 g sugar.

Keep the speed low and scrape the bowl so the batter becomes smooth without trapping too much air.
5

Add the 2 eggs one at a time, stopping as soon as each disappears into the batter.

Mix in the infused cream and 10 g all-purpose flour gently, then pour the filling over the chilled crust.
6

Set the pan in a tray of hot water and bake in the water bath for 38-40 minutes.

Remove it when the edges are set and the center gently wobbles, then cool completely and chill at least 4 hours.