TRENDING NOW
Earl Grey & Lemon
Cheesecake
A classic combination. Try experimenting
with different-flavoured tea bags, if you
likeHands-on Time 30 minutes, plus
cooling and chilling Cooking Time
About 10 minutes Serves 10
FOR THE BASE
50g butter, melted, plus extra to grease
250g shortbread biscuits
FOR THE FILLING
5 gelatine leaves
300ml milk
4 Earl Grey tea bags
500g full-cream cream cheese
175g icing sugar, sifted
300ml double cream
FOR THE TOPPING
3 gelatine leaves250g lemon curd- Grease a 20cm round springform
tin and line base and sides with baking
paper. - Whizz shortbread in a food
processor until finely crushed. Pulse
in melted butter. Press into prepared
tin with the back of a spoon. Chill. - To make filling, cover gelatine with
cold water; soak for 5 minutes. Heat milk
and tea bags in a pot until hot, squishing
bags against sides of pot occasionally
with a spoon. Take pot off heat. Lift
gelatine out of water and squeeze out
excess water; stir into milk mixture to
dissolve. Set aside to cool and infuse. - When milk mixture is at room
temperature, lift out tea bags,
squeezing them to extract flavour,
then discard. - Using a hand-held electric whisk,
beat cream cheese, icing sugar
and cream until combined. Add milk
mixture and beat to soft peaks. Scrape
into tin, level and chill for 2 hours.- After 2 hours, make the topping.
Cover gelatine with cold water; soak
for 5 minutes. Lift out of water, squeeze
out excess and add to a pot with
50ml water. Heat gently, stirring, until
gelatine dissolves. Take off heat and
stir in lemon curd; cool for 10 minutes.
Gently pour over cheesecake, swirling
tin so it covers the filling evenly. Chill
until set (about 4 hours). - To serve, transfer to a cake stand or
plate, removing baking paper. Serve in
slices.
EACH SERVING About 2 480kJ,
7g protein, 39g fat (24g saturated),
52g carbohydrate (39g total sugars),
1g fibre.
GET AHEAD Make up to 2 days ahead;
keep chilled. Complete recipe to serve.
0420_GHE_004_011_trending cheesecake.indd 4 2020/03/10 7:36 AMTRENDING NOW
Earl Grey & Lemon
Cheesecake
A classic combination. Try experimenting
with different-flavoured tea bags, if you
like
Hands-on Time 30 minutes, plus
cooling and chilling Cooking Time
About 10 minutes Serves 10
FOR THE BASE
50g butter, melted, plus extra to grease
250g shortbread biscuits
FOR THE FILLING
5 gelatine leaves
300ml milk
4 Earl Grey tea bags
500g full-cream cream cheese
175g icing sugar, sifted
300ml double cream
FOR THE TOPPING
3 gelatine leaves
250g lemon curd- Grease a 20cm round springform
tin and line base and sides with baking
paper. - Whizz shortbread in a food
processor until finely crushed. Pulse
in melted butter. Press into prepared
tin with the back of a spoon. Chill. - To make filling, cover gelatine with
cold water; soak for 5 minutes. Heat milk
and tea bags in a pot until hot, squishing
bags against sides of pot occasionally
with a spoon. Take pot off heat. Lift
gelatine out of water and squeeze out
excess water; stir into milk mixture to
dissolve. Set aside to cool and infuse. - When milk mixture is at room
temperature, lift out tea bags,
squeezing them to extract flavour,
then discard. - Using a hand-held electric whisk,
beat cream cheese, icing sugar
and cream until combined. Add milk
mixture and beat to soft peaks. Scrape
into tin, level and chill for 2 hours.- After 2 hours, make the topping.
Cover gelatine with cold water; soak
for 5 minutes. Lift out of water, squeeze
out excess and add to a pot with
50ml water. Heat gently, stirring, until
gelatine dissolves. Take off heat and
stir in lemon curd; cool for 10 minutes.
Gently pour over cheesecake, swirling
tin so it covers the filling evenly. Chill
until set (about 4 hours). - To serve, transfer to a cake stand or
plate, removing baking paper. Serve in
slices.
EACH SERVING About 2 480kJ,
7g protein, 39g fat (24g saturated),
52g carbohydrate (39g total sugars),
1g fibre.
GET AHEAD Make up to 2 days ahead;
keep chilled. Complete recipe to serve.