Perfect for today’s weather: Earl Grey Cheesecake

When I first saw this recipe a few months ago I knew I had to give it a try.  Being a tea lover I believe in the following:

If you are cold, tea will warm you. 

If you are heated, it will cool you.

If you are depressed, it will cheer you.

If you are excited, it will calm you.

This cheesecake tastes like you are having a cup of tea and eating cheesecake at the same time! Definitely one to make!

 Recipe:

1 Earl Grey tea bag

3T Hot water

1 Packet digestive biscuits (I used the choc    caramel ones)

30g Butter, Melted

750g Cream Cheese

3t Cornflour

200g Caster Sugar

3 Eggs

200ml Sour Cream

Preheat the oven to 160˚C. Open the tea bag and soak the leaves in the hot water.

Lightly grease a 25cm springform tin and line the bottom with baking paper and set aside.

Crush the digestive biscuits until fine; add the melted butter and mix. Press the biscuit mixture into the tin.

Mix the cream cheese, cornflour and sugar together. Add the eggs, tea and sour cream and beat until the mixture thickens.

Pour into the tin and bake for 45-50 minutes until slightly wobbly in the middle.

Refrigerate until set.

This variation on a classic cheesecake is perfect for afternoon tea.

Stay tuned for next week’s treat:  Red velvet brownies.