Earl Grey Milk Tea Cheesecake

Quick answer

Total time: 65 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Earl Grey cheesecake infuses the bergamot-scented fragrance of Earl Grey tea into a classic baked cheesecake.

Heavy cream is steeped with tea bags until the bergamot's citrus-floral aroma transfers fully, then mixed into a filling of cream cheese, eggs, and sugar. A crushed digestive biscuit crust provides a sandy, buttery base. The cheesecake bakes slowly at moderate heat until the edges are set but the center still has a gentle wobble, which firms as it cools. The bergamot flavor weaves through the dense cream cheese like a thread of brightness, lifting the richness without overpowering it and creating a milk tea quality that lingers after each bite.

Ingredients (4 servings)

Ingredient	Amount	Unit
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

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

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

Prep

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

Control

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

Season

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

Prep

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

Heat

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Cream steeped with tea leaves infuses a floral bergamot note into the baked cream cheese.
Finish cue: Set the pan in a tray of hot water and bake in the water bath for 38-40 minutes.
Avoid this: Avoid overbeating to reduce surface cracks.
Storage and reheating: Overnight chilling improves tea flavor and texture.