Earl Grey Milk Tea Cheesecake
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.
Adjust Servings
Instructions
- 1
Preheat oven to 160C and line the pan base with parchment.
- 2
Mix crushed biscuits with melted butter, press into base, and chill.
- 3
Warm cream and steep Earl Grey tea bags for 10 minutes.
- 4
Beat cream cheese with sugar, then add eggs one at a time.
- 5
Mix in infused cream and flour, then pour into the pan.
- 6
Bake in a water bath for 38-40 minutes, cool, then chill 4+ hours.
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Nutrition (per serving)
Goes Well With
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