Earl Grey Basque Cheesecake

 

I love Earl Grey so was excited to try this recipe. You could taste the Earl Grey flavor though it was subtle. I used 8 bags of tea and let it steep in the cream for an hour. I then gently squeezed each tea bag to include any cream that had been soaked into the tea bags. I then increased the cream to 270 g.

 

Earl Grey Burnt Cheesecake - Jaja Bakes - jajabakes.com

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 Earl Grey tea (used 8 tea bags)

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. (baked 35 min)

 

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.