Earl Grey Basque Cheesecake: Love at First Slice
When I first made this Earl Grey Cheesecake, I was captivated by how beautifully the fragrant tea and creamy cheesecake paired together. It's smooth, aromatic, and simply irresistible—perfect for impressing guests or treating yourself!
Servings: 4
Ingredients
- 300 g cream cheese
- 80 g granulated sugar
- 3 eggs
- 200 g heavy cream
- 2 Earl Grey tea bags about 2g each
- 10 g cornstarch
Instructions
Soften Cream Cheese and Mix with Sugar
- Allow 300g of cream cheese to soften at room temperature until it becomes pliable. Add 80g of granulated sugar and mix until smooth and lump-free.
Add Eggs Gradually
- Prepare 3 eggs and add them to the cheese mixture one at a time. After adding each egg, mix thoroughly until well combined before adding the next.
Cook Earl Grey Tea with Heavy Cream
- Heat 200g of heavy cream with 2 Earl Grey tea bags over low heat, stirring constantly. Once the cream reaches a boil, remove from heat, cover, and steep for 5 minutes to extract maximum flavor.
- Combine Tea Mixture with Cheese Mixture
- Pour the steeped Earl Grey cream into the cheese mixture, add 10g of cornstarch, and mix until the batter is smooth and fully combined.
Strain the Batter
- Strain the batter through a fine mesh sieve into a prepared mold lined with parchment paper. Make sure the parchment extends slightly above the edges for easy removal after baking.
Bake the Cake
- Preheat the oven to 200°C (392°F). Bake the cheesecake for approximately 22 minutes or until the top is golden and a toothpick inserted into the center comes out clean.