Earl Grey Cheesecake

Easy no bake earl grey cheese cake recipe.

4.75 from 24 votes

Prep Time 30

Cook Time 0

Setting time 8

Course Dessert

Cuisine American

Servings

Heat the cream and tea in a saucepan over medium heat on the stove, until the cream begins to steam.
Remove the pan from the heat before it boils, and pour the cream into a clean heat proof container. Cover the cream and use a layer of cling film to create a skin (refer to the instructional images in my blog).

Grease and line a 6" (preferably spring form) cake tin. If you do not have a spring form pan, see the nifty tip section of my blog for a hack using baking paper.
Place the lotus biscuits in the bowl of your food processor and blitz until they break down into a fine crumb.
Mix in the melted butter and 1 teaspoon of earl grey tea.
Pour the crumb into the cake tin and use a cup with a square edge to press the crumbs into the base.
Pop the pan in the fridge to set, while you're making the filling.

Place the cream cheese and granulated sugar in a bowl and mix together with an electric mixer (or stand mixer fitted with a paddle attachment) until it's smooth. Then mix in the yogurt, vanilla extract and lemon juice.
Pour the earl grey flavoured cream into a second bowl and whip using your electric mixer (or stand mixer fitted with a whisk attachment) until it's smooth.
Fold the cream cheese mixture into the earl grey cream using a rubber spatula. Use a gentle folding motion and do not over-mix the filling, so as to avoid deflating the cream.
Pour the mixture over the biscoff crust and place the cake tin in the fridge while you make your ganache.

Place the white chocolate in a microwave safe plastic bowl and pour the cream and lemon juice over. Give the chocolate a quick stir to mix the liquid through the chocolate.
Heat the chocolate in the microwave for 20 seconds, then stir it to combine the melted chocolate and liquid. If the chocolate doesn't all melt, heat it in the microwave again for another 10 seconds. Set the ganache aside to cool and firm up.
Once it's set, use an electric mixer to whip the ganache for one minute until it becomes light and fluffy. The goal here is to aerate the ganache, but be careful not to over whip it, as white chocolate ganache splits very easily.
Spread the ganache over the cheesecake using an offset spatula. Then cover in cling film and place the cheesecake back in the fridge to set completely. This will take at least 8 hours, but for best results let it set overnight.

Release the spring form cake tin and peal back the baking paper to show the 3 layers of cheesecake.
Decorate with fresh fruit, edible flower and dried citrus.
To serve, use a sharp knife to cut slices, making sure to wipe the knife after each slice for nice sharp edges. Serve with fresh fruit and a little whipped cream on the side.

If you don't have a spring form pan, you can hack it by using baking paper. Cut 2 strips of baking paper (about 2-3" wide). Place in a cross shape in the cake tin, making sure that there is enough length in the strips so that they hang over the sides of the tin. Then line the tin as per usual. When it's time to remove the cake from the tin, use the baking strips to lift the cake up and out of the cake tin. Refer to image one in the section above.
An even flat crust will result in a neater looking cheesecake. The secret to achieving a nice even crust is to ensure whole base has been well compacted. Make sure to blend the biscuits into a fine crumb, and use a glass or something with a square edge to press the base into the pan, paying close attention to the outside edge of the base layer.
When making the filling, make sure you whip the cream until it forms stiff peaks. If the cream is flat, you'll have a cream cheese soup. Also, know that warm cream does not whip. Make sure your cream is very cold (as in fridge temperature cold) before whipping it in your electric mixer.
Make sure to refrigerate the cheesecake for at least 8 hours - but overnight is best. This will give the filling plenty of time to set. Personally I prefer to make it the day before, so that it sets up nicely and so that I have a remade dessert on hand for stress free entertaining.

Tried this recipe?Mention @Kylies_cakes_ or tag #theniftybaker!