Description
Experience the luxurious blend of rich cheesecake and the aromatic charm of Earl Grey tea with this indulgent dessert. Perfect for impressing guests or treating yourself, this cheesecake is a delightful twist on a classic favorite.
Ingredients
Scale
- 16 oz Full-Fat Cream Cheese, at room temperature
- 1 cup Granulated Sugar
- 3 Large Eggs, at room temperature
- 2–3 tablespoons Earl Grey Tea (or 4–6 tea bags)
- 1 cup Heavy Cream (Double Cream)
- 1/2 cup Sour Cream (or Full-Fat Greek Yogurt)
- 1 teaspoon Vanilla Extract
- 1 tablespoon Lemon Zest
- 1 1/2 cups Graham Cracker Crumbs
- 1/2 cup Melted Unsalted Butter
- 1–2 tablespoons Sugar for the crust
Instructions
- Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil.
- In a medium bowl, combine the Graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared springform pan. Bake for about 8-10 minutes until lightly golden, then let it cool slightly.
- In a small saucepan, gently heat about ½ cup of heavy cream over medium-low heat until warm. Remove from heat, stir in the Earl Grey tea, cover, and let steep for at least 15-20 minutes. Strain the cream through a fine-mesh sieve and let it cool to room temperature.
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the granulated sugar to the cream cheese, beating until just combined. Then add the sour cream, cooled Earl Grey infused cream, vanilla extract, and lemon zest. Beat on low speed until smooth.
- Add the eggs one at a time, mixing on the lowest speed until each egg is incorporated. Scrape down the bowl after each addition.
- Pour the cheesecake batter over the cooled crust in the springform pan. Place the foil-wrapped springform pan into a larger roasting pan and pour hot water into the roasting pan until halfway up the sides of the springform pan.
- Bake for 60-75 minutes until the edges are set but the center has a slight jiggle. Do not overbake.
- Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour.
- Remove the cheesecake from the oven and water bath, let it cool completely on a wire rack for 1-2 hours. Cover with plastic wrap and refrigerate for at least 6-8 hours or overnight.
- Run a thin knife around the edge of the pan before releasing the springform sides. Slice with a hot, clean knife and enjoy!
- Prep Time: 30 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: Ensure all ingredients are at room temperature for a smooth batter. Don't overmix after adding the eggs to prevent cracks. A water bath is essential for even baking and preventing dryness.