Tea and Cookies -- Earl Grey Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 c. animal cracker crumbs
  • 2 oz butter, melted
  • 1 Tbsp. sugar
  • zest of 1 lemon
  • 1½ sticks of cream cheese, 8 oz each (total of 12 oz) room temperature
  • ½ c. sugar
  • 1 large egg
  • 1 egg yolk
  • ½ cup heavy cream
  • 2 Earl Grey Teabags
  • 3 T strongly brewed earl grey tea
  1. Preheat oven to 350 degrees F
  2. Prepare a 7" cake pan with parchment paper on the bottom.
  3. Mix together the crust ingredients and press into the pan. If you use springform (easier unmoulding) you'll want to cover the bottom of the pan in foil to avoid leaks from the water bath. Set crust aside.
  4. Heat cream in a small saucepan with the teabags. Bring to a boil and let cool with the tea. Press on teabags to release as much flavor as possible, then open one tea bag and mix leaves into the cream.
  5. Combine cream cheese and sugar in a bowl and cream together until smooth. Add egg and beat until incorporated, then add egg yolk and mix thoroughly. Add cream mixture and tea and blend until smooth and creamy.
  6. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
  7. Bake 40 minutes, until it is almost done --you want a little wobble in the middle. The original instructions called for letting it cool in the oven for 1 hour, but I overlooked this and removed the cake at this stage and it was fine. Chill thoroughly before removing from the pan.
Adapted from Abbey's Infamous Cheesecake
Recipe by The Domestic Front at http://www.thedomesticfront.com/tea-and-cookies-earl-grey-cheesecake/