Earl Grey Burnt Cheesecake

Earl Grey Burnt Cheesecake

Creamy and rich with subtle earl grey tea flavor and fragrance, this delightful Earl Grey Burnt Cheesecake is a perfect dessert for your afternoon tea.


Have you tried Earl Grey flavored baked goods before? I have done this with my previous Earl Grey Shortbread Cookies and they taste so good. They made me hooked with earl grey tea ever since. This actually motivated me to experiment adding earl grey flavor to my latest Basque Burnt Cheesecake recipe.


earl grey basque burnt cheesecake


Tips for Making Earl Grey Burnt Cheesecake

If you have not tried making a Basque Burnt Cheesecake before, you will have to trust me when I say it is probably one of the easiest cheesecake to bake for beginners. It consists of several ingredients only and there is no special technique involved for making this. Maybe the hardest part is to wait for the cheesecake to chill before serving. But let me tell you some tips to achieve the greatest result.

I add the earl grey flavor by infusing loose earl grey tea with hot heavy cream. The effect of acidity on the milk proteins is accentuated by heat, which is often why dairy products curdle when heated. Heavy cream with higher fat content is not as likely to curdle if you reach boiling point. But if you try to go with less fat content you will probably get curdling once the cream boils. For safe, I usually just heat the heavy cream just until before it reaches the boiling point or until it starts to simmer.

heavy cream and earl grey infusion

In the original Basque Burnt Cheesecake recipe, we use 270gr heavy cream. Maybe you get curious about why I use more in this recipe. When using whole loose leaf tea, the leaves absorb more water. It means that your heavy cream weight will decrease by tea infusion and heating. After I weighted the infused heavy cream, I got about 170gr. It means I need to add the additional 100gr heavy cream to make the right amount as the initial recipe. The amount of heavy cream you need to add is probably more or less depending on the heating process and what kind of tea you use.


earl grey basque burnt cheesecake

earl grey basque burnt cheesecake


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Earl Grey Burnt Cheesecake

Creamy and rich with subtle earl grey tea flavor and fragrance, this delightful Earl Grey Burnt Cheesecake is a perfect dessert for your afternoon tea.

Course Dessert
Cuisine Spanish
Keyword Cake, Cheesecake
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6


  • 430 gr cream cheese room temperature, softened
  • 120 gr castor sugar
  • 1 tsp vanilla extract
  • 3 eggs room temperature
  • 370 gr heavy cream divided
  • 15 gr loose earl grey tea
  • 20 gr cake flour


  1. Heat 300gr of heavy cream and loose earl grey tea in a medium saucepan with low-medium heat until simmer (do not boil). Steep the tea for 15 minutes. Strain the mixture through a fine sieve and weight the infused heavy cream (mine 170gr). Add the remaining cream until it weights 270gr.

  2. Preheat oven to 465°F/240°C. Line a 6-inch / 15cm round cake tin with 2 layers of parchment papers, making sure the parchment comes at least 2-inch / 5cm above the top of the pan.

  3. Using a hand mixer or stand mixer fitted with a paddle attachment beat together the cream cheese and sugar until smooth. Add eggs and vanilla extract. Beat until well combined.

  4. In a separate bowl, add flour and 1/4 of the infused heavy cream and mix until a paste is formed. Add the remaining infused heavy cream a little by little into the flour mixture until well combined and smooth.

  5. Beat together the cream cheese and flour mixture until well combined. Pour the mixture to the prepared tin.

  6. Bake cheesecake until deeply golden brown on top and still very jiggly in the center for about 30-35 minutes.

  7. Let it cool in the tin completely to allow the cheesecake to set. Remove from the baking tin. Enjoy at room temperature for gooey center or place into the refrigerator for the firm center.

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