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Earl Grey Tea Cheesecake Recipe

Earl Grey Tea Cheesecake Recipe

Learn how to make this homemade Earl Grey Tea Cheesecake with its velvety, tea-infused filling and buttery biscuit base. This easy baking recipe balances creamy richness with sophisticated bergamot flavor for the best afternoon tea dessert. Perfect for special occasions or weekend baking projects!
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
1 hour 15 mins
Serves:
1 cheesecake (12 slices)
An overhead shot of a perfectly set Earl Grey Tea Cheesecake with a slice being removed, revealing its creamy interior against the golden-brown biscuit base. Soft natural light streams across the surface, highlighting the speckles of Earl Grey tea leaves throughout the filling. The cheesecake sits on a white ceramic cake stand adorned with fresh bergamot slices and dried lavender sprigs. A vintage silver cake server rests nearby, with a dusting of powdered sugar creating subtle contrast against the pale tea-colored filling. Delicate china teacups filled with Earl Grey tea complete the sophisticated teatime setting.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">225g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">25g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the Filling:</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">4 Earl Grey tea bags (or 3 tablespoons loose leaf)</li><li class="ingredients-single-item">750g full-fat cream cheese, room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">1 tablespoon vanilla extract</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">2 tablespoons all-purpose flour</li><li class="ingredients-single-item">¼ teaspoon salt</li><li class="ingredients-single-item">For Garnish (optional):</li><li class="ingredients-single-item">200ml sour cream</li><li class="ingredients-single-item">2 tablespoons honey</li><li class="ingredients-single-item">Dried culinary lavender, for sprinkling</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Heavy-duty aluminum foil</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by infusing the cream with Earl Grey tea. Heat the cream in a small saucepan until it just begins to simmer (don't boil). Remove from heat, add tea bags or loose leaf tea, cover, and steep for 30 minutes. After steeping, strain through a fine mesh sieve, pressing gently on the tea to extract maximum flavor. Allow to cool completely - this can be done up to 24 hours in advance and refrigerated.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 160°C (325°F). Prepare your springform pan by wrapping the outside with 2-3 layers of heavy-duty aluminum foil, ensuring it comes up the sides to create a waterproof seal. This prevents water from seeping in during baking in the water bath, which creates the perfect gentle heat environment for a crack-free cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the crust, pulverize the digestive biscuits in a food processor until finely ground. Add melted butter, sugar, and salt, then pulse until the mixture resembles wet sand. Press firmly into the bottom of your prepared springform pan, creating an even layer with slightly raised edges. Use the flat bottom of a measuring cup to compact the crust, which ensures it holds together when sliced. Bake for 10 minutes until lightly golden, then remove and cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Reduce oven temperature to 150°C (300°F). In a large bowl, beat the cream cheese on medium-low speed until completely smooth and free of lumps, about 4 minutes. Scrape down the sides of the bowl frequently - this removes potential lumps which would affect the final texture. Add sugar gradually and continue beating until the mixture is silky and slightly fluffy, about 2 minutes more.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, mixing on low speed just until each is incorporated. Over-beating at this stage can incorporate too much air, leading to cracks during baking. Gently stir in the tea-infused cream, vanilla extract, and lemon zest. Sift in the flour and salt, folding gently until just combined. The mixture should be smooth, glossy, and pour easily.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the filling over the cooled crust and smooth the top with a spatula. Place the foil-wrapped springform pan in a large roasting pan, then carefully add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. This water bath (bain-marie) ensures gentle, even heat distribution for a perfectly creamy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 60-75 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble (about a 6-7cm/3-inch diameter in the center should jiggle slightly when gently shaken). Don't overbake - the residual heat will continue cooking the cheesecake as it cools. The internal temperature should reach about 65-68°C (150-155°F) if using a thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Turn off the oven, crack the door open slightly, and allow the cheesecake to cool gradually for 1 hour. This slow cooling prevents dramatic temperature changes that can cause cracking. After an hour, remove the cheesecake from the water bath and place on a cooling rack to cool completely to room temperature, about 2-3 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the optional topping, mix sour cream with honey until smooth. Spread over the cooled cheesecake and sprinkle with a small amount of dried lavender if desired. Refrigerate the cheesecake for at least 6 hours, preferably overnight. The flavor will develop and deepen during this time, allowing the Earl Grey notes to fully bloom.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To serve, run a thin knife around the edge of the springform pan before releasing the collar. For clean slices, dip your knife in hot water and wipe dry between each cut. The cheesecake will keep refrigerated for up to 5 days, though the crust will soften slightly over time. Bring to cool room temperature for about 30 minutes before serving to enhance the delicate tea flavors.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Earl Grey Tea Cheesecake?

Earl Grey Tea Cheesecake requires digestive biscuits, butter, cream cheese, eggs, heavy cream, Earl Grey tea bags, sugar, vanilla extract, lemon zest, and flour. Optional garnishes include sour cream, honey, and dried lavender for an elegant finish.

How to cook Earl Grey Tea Cheesecake at home?

Learn how to cook Earl Grey Tea Cheesecake by infusing cream with Earl Grey tea, creating a buttery biscuit base, combining the tea-infused cream with cream cheese, eggs and flavourings, then baking in a water bath. The slow baking and cooling process ensures a silky, crack-free texture with delicate bergamot flavours.

Why does this cheesecake need a water bath during baking?

A water bath provides gentle, even heat distribution around the cheesecake, preventing cracks and ensuring a silky-smooth texture. The steam also creates humidity in the oven, preventing the top from drying out and maintaining that creamy consistency throughout.

Can I use loose leaf tea instead of tea bags for a more intense bergamot flavour?

Yes, loose leaf Earl Grey tea often produces a more aromatic and intense bergamot flavour. Use 3 tablespoons of quality loose leaf tea instead of bags, and strain carefully to ensure no tea leaves remain in your cream infusion for the smoothest texture.

How far in advance can I make this tea-infused cheesecake?

This cheesecake can be made up to 3 days in advance and kept refrigerated. In fact, allowing it to chill overnight before serving is recommended as it gives the Earl Grey flavour time to develop fully and the texture to set perfectly.

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Heat the cream in a small saucepan until it just begins to simmer (don't boil). Remove from heat, add tea bags or loose leaf tea, cover, and steep for 30 minutes. After steeping, strain through a fine mesh sieve, pressing gently on the tea to extract maximum flavor. Allow to cool completely - this can be done up to 24 hours in advance and refrigerated." }, { "@type": "HowToStep", "name": "Prepare pan", "text": "Preheat your oven to 160°C (325°F). Prepare your springform pan by wrapping the outside with 2-3 layers of heavy-duty aluminum foil, ensuring it comes up the sides to create a waterproof seal. This prevents water from seeping in during baking in the water bath, which creates the perfect gentle heat environment for a crack-free cheesecake." }, { "@type": "HowToStep", "name": "Make crust", "text": "For the crust, pulverize the digestive biscuits in a food processor until finely ground. Add melted butter, sugar, and salt, then pulse until the mixture resembles wet sand. 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Gently stir in the tea-infused cream, vanilla extract, and lemon zest. Sift in the flour and salt, folding gently until just combined. The mixture should be smooth, glossy, and pour easily." }, { "@type": "HowToStep", "name": "Assemble for baking", "text": "Pour the filling over the cooled crust and smooth the top with a spatula. Place the foil-wrapped springform pan in a large roasting pan, then carefully add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. This water bath (bain-marie) ensures gentle, even heat distribution for a perfectly creamy texture." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 60-75 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble (about a 6-7cm/3-inch diameter in the center should jiggle slightly when gently shaken). Don't overbake - the residual heat will continue cooking the cheesecake as it cools. 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The flavor will develop and deepen during this time, allowing the Earl Grey notes to fully bloom." }, { "@type": "HowToStep", "name": "Serve", "text": "To serve, run a thin knife around the edge of the springform pan before releasing the collar. For clean slices, dip your knife in hot water and wipe dry between each cut. The cheesecake will keep refrigerated for up to 5 days, though the crust will soften slightly over time. Bring to cool room temperature for about 30 minutes before serving to enhance the delicate tea flavors." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Amira Patel", "datePublished": "2024-05-15", "reviewBody": "The Earl Grey flavor is perfectly balanced! Not too strong but definitely noticeable. The bergamot notes complemented the creamy filling beautifully. I served this at a tea party and everyone was impressed.", "name": "Perfect Tea Flavor Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lukas Neumann", "datePublished": "2024-05-12", "reviewBody": "This is the creamiest cheesecake I've ever achieved! The water bath method really works wonders. The texture was silky smooth and the Earl Grey infusion gave it such a sophisticated flavor. Will definitely make again.", "name": "Incredible Creamy Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Wong", "datePublished": "2024-05-08", "reviewBody": "As a tea lover, this cheesecake is a dream come true! The Earl Grey flavor comes through beautifully without being overpowering. I followed the recipe exactly and it turned out perfect - no cracks on top either!", "name": "Tea Lover's Dream Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivier Dubois", "datePublished": "2024-05-05", "reviewBody": "The biscuit base held together perfectly and provided a wonderful contrast to the creamy filling. I appreciated the detailed instructions about compacting the crust. The overnight chill really does enhance the flavors!", "name": "Perfect Base and Filling", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Gonzalez", "datePublished": "2024-04-30", "reviewBody": "This has become my new signature dinner party dessert! The Earl Grey flavor is sophisticated and unique. My guests were so impressed that they all asked for the recipe. The lavender garnish adds a beautiful touch too.", "name": "Impressive Dinner Party Showstopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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