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.
Servings: 6-inch/15 cm cake
Ingredients
- 430 gr cream cheese, room temperature, softened
- 120 gr castor sugar
- 1 tsp vanilla extract
- 3 eggs, room temperature
- 270 gr heavy cream, or more (*see Notes)
- 15 gr loose leaf earl grey tea
- 20 gr cake flour
Instructions
- Heat 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.
- Weight the infused heavy cream back. Add more cream if necessary until the weight reaches 270 gr. (*see Notes)
- Preheat oven to 465F/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.
- 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.
- 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.
- Beat together the cream cheese and flour mixture until well combined. Pour the mixture to the prepared tin.
- Bake cheesecake until deeply golden brown on top and still very jiggly in the center for about 30-35 minutes.
- 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.
Notes
Please keep in mind that loose leaf tea is usually much more flavorful and aromatic than tea bags. Therefore, if you are using tea bags, you may need more than the amount stated in the recipe.
Weight back the infused heavy cream to prevent liquid loss which can affect denser cheesecake. The amount of added heavy cream may vary between 75-125gr, depending on how much heavy cream evaporates during heating and how much the tea absorbs the liquid.
Nutrition
Serving: 1whole cake | Calories: 3184kcal | Carbohydrates: 167g | Protein: 55g | Fat: 260g | Saturated Fat: 154g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 68g | Trans Fat: 0.1g | Cholesterol: 1297mg | Sodium: 1639mg | Potassium: 1065mg | Fiber: 0.5g | Sugar: 145g | Vitamin A: 10554IU | Vitamin C: 2mg | Calcium: 684mg | Iron: 4mg
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