Earl Grey Milk Tea Cheesecake
Quick answer
Earl Grey cheesecake infuses the bergamot-scented fragrance of Earl Grey tea into a classic baked cheesecake.
What makes this special
- Cream steeped with tea leaves infuses a floral bergamot note into the baked cream cheese.
- Cream steeped with Earl Grey leaves merges into cream cheese for a lasting floral note
- Low and slow baking preserves a smooth surface with no cracks or bubbles
Key ingredients
Core cooking flow
- 1 Preheat the oven to 160C and line the base of the pan with parchment.
- 2 Press the buttered crumbs firmly and evenly into the pan base.
- 3 Warm 120 ml heavy cream over low heat just until the edges are hot, not boiling.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Prep
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.
- 3Control
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.
- 4Season
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.
- 5Prep
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.
- 6Heat
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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