Amazing Earl Grey Baked Cheesecake. A biscuit based Cheese cake baked with earl grey tea, and ricotta and cream. Everyone loves cheesecake.

Amazing Earl Grey Baked Cheesecake.

An amazing cheesecake to bake. Flavored with earl grey tea, and made with ricotta and cream and yogurt. Very simple but does take time to set the biscuit base in the fridge. Once the filling has been baked for 60 minutes in the oven, you will have to cool it until totally cool then refrigerate for 6 to 8 hours to set well. But once cool and set, decorate with any caramel and berries you desire. Slice it and serve. Oh my word, a slice of heaven.

The ingredients below.

The biscuit mix with butter and a tiny bit of salt. A favorite mixture made often for tarts. If you don’t have a blender, then crush the biscuits in a plastic bag with a roller. Must be evenly mixed with no large parts of the biscuit.

The biscuit mix is pressed evenly on the greased and lined springform pan on bottom and sides. Then refrigerate.

The earl grey tea is brought to boil in a pot. Left to simmer then drained and left to cool and placed aside until room temperature.

The ricotta and yogurt are blended until smooth. In a bowl you would whisk one egg at a time in the mixture. Adding flour and mixing until totally smooth and all flour is mixed in.

Then the pan with biscuit base in taken out of the fridge and the filling is added. Then baked for 60 minutes at 160 Deg. C.

This cheesecake is left to cool in the oven until its cool and placed in fridge for a further 3 – 6 hrs.

Ready to slice and decorate with caramel or berries as you would prefer.

The most delishes tart is the cheesecake. Guess you can use any flavoring for this recipe. It will work well.

An amazing Earl Grey baked Cheesecake Recipe.

Amazing Earl Grey Baked Cheesecake

Servings

servings

Prep time

minutes

Cooking time

hour

Total time

hour

minutes

Amazing Earl Grey Baked Cheesecake. A biscuit based Cheese cake baked with earl grey tea, and ricotta and cream. Everyone loves cheesecake.

Ingredients:

The crust

250 g digestive biscuits
100 g unsalted butter
1-2 Tsp of salt
CHEESECAKE FILLING
400 g drained Ricotta cheese
100 g Double Cream
150 g Greek yogurt
3/4 Cup castor sugar
2 eggs
1/4 cup all purpose flour
6 g – 3 Tsp of earl grey tea
1/8 Tsp of Salt – Himalayan
1/6 Cup of water

Directions:

For the Crust

Place the biscuits into processor and pulse 10 – 12 times until the biscuits are even crumbs.
Add melted butter and salt and pulse until mixed crumbs.
Grease and line the bottom and walls of a 20 cm (8inch) springform pan, or a loose bottom pan.
Take the biscuit crumbs and press evenly on the bottom and sides of the pan evenly.
Place the pan in the refrigerator for 30 minutes to an hour until you fill it with the cheese cake mixture.
For the Cheesecake filling.

Preheat oven to 160 Deg. C.
In a pot bring to boil the water for the earl grey tea.
Take it off the heat and leave aside for tea to infuse for 20 minutes.
Strain the tea and let it cool to room temperature.
Place the drained ricotta, cream, Greek yogurt, tea salt and sugar in a blender or juicer and blend till a smooth batter forms.
Take it out and place in a bowl and add one egg at a time, mixing thoroughly until all is blended.
Sift the flour and add to the batter.
Whisk it thoroughly until the flour is mixed totally in the batter.
Take the pan out of the fridge and fill the cheese cake mixture in it.
Bake in preheated oven of 160 Deg. C for 60 minutes.
Leave the cheesecake to cool totally inside the oven with door slightly open.
Once cool place it in the fridge for 3 – 6 hrs.
Top the cheesecake with caramel sauce or any other topping you prefer. Maybe some berries. Serve.