It’s been a while since I last baked cheesecakes, and I came across this Earl Grey cheesecake that really caught my fancy. This cheesecake recipe is gluten free (although the crust isn’t) and it turned out to be really creamy.
As usually I used a reconstructed pâte sucrée base for the cheesecake. And since I had some milk chocolate mousse from last week, I decided to test out that Russian piping tip I bought a long, long time ago and piped a generous amount of mousse on each cake.
This cheesecake is so delicious that I found it such a challenge to stop at one!
Please take note that the cheesecake base is only enough for 2 portions while the cheesecake mixture is enough for a lot more. However, I only used enough cheesecake mixture here for 2 x 7.5cm round cheesecakes while the rest was baked in other moulds.
For the cheesecake base
10g salted butter, softened
1) Preheat oven to 170°C fan and line a baking tray with parchment or silicon mat.
2) Roll out the dough to a thickness of 2mm, place on the prepared baking tray and bake for 12 to 14 minutes until golden brown.
3) Set aside to cool.
4) Break into pieces and place into the bowl of a food processor. Process to fine powder.
5) Add the softened butter and process until fully incorporated.
6) Line a baking tray base with parchment paper and place 2 x 7.5cm round cake ring on it.
7) Press the buttered dough mixture into the prepared cake rings. Refrigerate for 1 hour.
8) Preheat the oven to 150°C fan. Bake for 12 minutes. Remove and allow to cool. If not making the cheesecake filling immediately, freeze the entire cake ring.
For the earl grey cheesecake
170g cream cheese, at room temperature
80g granulated sugar
1 large egg
1 egg yolk
120g heavy cream
4g + 1g Earl Grey tea leaves
1) Heat cream in a small saucepan with 4g tea leaves. Bring to a boil and let cool. Strain the tea leaves, press to release as much flavor as possible.
2) Combine cream cheese and sugar in a bowl and cream together until smooth.
3) Add egg and beat until incorporated, then add egg yolk and mix thoroughly.
4) Add tea and cream mixture and blend until smooth and creamy.
5) Grind remaining 1g tea leaves into powder and stir into cheesecake batter.
6) Pour 92g of the batter into each of the cake rings with the cheesecake base prepared above.
7) Bake for 30 mins at 90°C fan and 20 mins at 120°C fan. When baked, the top surface of the cheesecake should be fully set.
8) I have some leftover whipped ganache from my previous bake and piped this on top of the cheesecakes, for flavour and garnish.