Earl Grey Tea Cheesecake Recipe

<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>

<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>

<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>