Description
Indulge in this creamy Earl Grey Tea Cheesecake featuring a caramel biscuit base and a luscious Earl Grey-infused cream cheese mousse. Topped with an optional aromatic Earl Grey mirror glaze and crunchy biscuit decorations, this no-bake cheesecake is a sophisticated, elegant dessert perfect for tea lovers and special occasions.
Ingredients
Scale
Biscuit Base
- 60 g caramel biscuits (can substitute with digestive biscuits)
- 25 g unsalted butter (melted)
Cheese Mousse Layer
- 200 g cream cheese (softened at room temperature)
- 20 g caster sugar (divided: 10 g for cheese mixture, 10 g for glaze)
- 80 ml hot milk (about 40°C)
- 10 g gelatin sheets (soaked in ice water for 10 minutes)
- 3 g Earl Grey tea powder (or tea powder from 2 Earl Grey tea bags)
- 170 ml whipping cream
- Crushed caramel biscuits (about 2 biscuits, for folding in and decoration)
Earl Grey Mirror Glaze (Optional)
- 100 ml hot milk (about 40°C)
- 1 Earl Grey tea bag
- 5 g caster sugar
- 3 g gelatin sheets (soaked in ice water for 10 minutes)
Instructions
- Biscuit Base: Crush the caramel biscuits finely using a rolling pin in a bowl, avoiding large chunks. Mix the crushed biscuits with melted unsalted butter until combined and sandy in texture. Press the mixture firmly and evenly into a parchment-lined mold using a rolling pin, then refrigerate for 10 minutes to set.
- Cheese Mousse Layer – Soften Cheese: In a bowl, mix softened cream cheese with 10 g caster sugar using a spatula until smooth and free of lumps.
- Prepare Tea Milk: Remove excess water from soaked gelatin sheets and stir them into 80 ml of hot milk (around 40°C) until the gelatin dissolves fully. Add 3 g Earl Grey tea powder and stir well to incorporate the tea flavor.
- Combine Cheese and Tea Milk: Gradually pour the Earl Grey milk mixture into the cream cheese, stirring continuously until smooth and uniform.
- Whip Cream: Using a hand mixer on medium speed, whip the whipping cream until soft peaks form. Check by lifting the whisk: soft peaks will have visible lines and a slight hook.
- Fold Cream into Mousse: Gently fold the whipped cream into the Earl Grey cream cheese mixture using a spatula or mixer on low speed. Add in crushed caramel biscuit pieces (about 2 biscuits), stir gently to combine. Pour this mousse over the chilled biscuit base in the mold, lightly tap to release air bubbles, then refrigerate for at least 4 hours or overnight to set.
- Prepare Earl Grey Mirror Glaze (Optional): Steep 1 Earl Grey tea bag in 100 ml hot milk for 5 minutes. Remove the tea bag and squeeze firmly to extract full flavor. Add 5 g caster sugar and stir. Remove excess water from soaked gelatin sheets and stir them into the warm tea milk until dissolved completely. Let the glaze cool to room temperature.
- Apply Mirror Glaze: Once cooled but still pourable, gently pour the Earl Grey mirror glaze over the chilled mousse layer. Refrigerate the cheesecake for an additional 1–2 hours until the glaze firms up.
- Unmold and Decorate: To release the cheesecake from the mold, use a hairdryer to warm the edges slightly for easy removal. Decorate the top with crushed caramel biscuits as desired. Slice and serve chilled.
Notes
- Ensure gelatin sheets are fully soaked in ice water before use to achieve the best texture.
- Do not overwhip the cream; soft peaks ensure a light, airy mousse.
- The mirror glaze is optional but adds a beautiful glossy finish and enhanced Earl Grey flavor.
- Use room temperature cream cheese to avoid lumps in the cheesecake mixture.
- Refrigerate the cheesecake overnight if possible for the best set and flavor development.
- Use a mold with a removable base for easier unmolding.