Earl Grey Tea Cheesecake

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:

Crust:

100g digestive biscuit crumbs

30g butter (unsalted & melted)

Mix the crust ingredients & press into a 6'' round pan, cool in a fridge.

Cheese Filling:

250g cream cheese

130ml whipping cream

100g sugar

5 Earl Grey tea bags

80ml water

2 2ggs

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.