Got London accommodation sorted.
Next thing is to pack my luggage, which I'm still lazy to do.
I had time for baking but not for packing...
Well, force myself to start packing today.
I've tried baking muffins using earl grey tea which were great.
So, I wanted to try baking a cheesecake using the tea.
Smell great, taste great & feel comforted!
The cheese texture is rich & smooth, a heavy taste of earl grey tea.
It's perfect for the time of autumn.
Recipe (adapted from here) for 6'' round pan:
100g digestive biscuit crumbs
30g butter (unsalted & melted)
Mix the crust ingredients & press into a 6'' round pan, cool in a fridge.
250g cream cheese
130ml whipping cream
5 Earl Grey tea bags
3 tbsp corn flour
Infuse tea bags in hot water for 3 min, then remove the tea bags.
Whisk cream cheese & sugar until smooth.
Gradually blend in eggs, corn flour & whipping cream.
Sieve the cheese mixture, then blend in the tea (50ml).
Add in 3 bags of tea leaves, then blend well.
Pour into the prepared pan.
Bake in a preheated oven at 180'C for 60 min.
After cooling to room temperature, cool it further in a fridge for at least 2 hrs before serving.