Earl Grey Burnt Basque Cheesecake
Earl Grey Burnt Basque Cheesecake
Print Recipe
Pin Recipe
Equipment
- 2 mixing bowls
- 1 small saucepan
- 1 Strainer
Ingredients
- 2 cups heavy cream
- 6 Earl Grey tea bags
- 2 lbs cream cheese (full fat and room temperature)
- 1 ½ cups granulated sugar
- 5 eggs (room temperature)
- ¼ teaspoon salt
- ¼ cup flour
Instructions
- Preheat the oven to 425°F. Line a 10 inch springform pan with 2 sheets of parchment paper, leaving 2 to 3 inches overhanging the top of the pan.
- Prepare the Earl Grey infused heavy cream by pouring the heavy cream into a small saucepan and right before it simmers, turn the heat off and add in the tea bags. Let it steep for about 20 minutes. After steeping, carefully squeeze the tea bags with a fork or spoon to extract all the flavorful, brown liquid, ensuring you get every last drop of that Earl Grey essence.
- In a large mixing bowl, use a hand mixer to blend the sugar and cream cheese together until the mixture is smooth and well combined.
- Add the eggs to the cream cheese mixture one at a time, mixing on low speed after each addition until just combined. It's important not to overmix here; just blend until each egg is incorporated. Scrape sides of the bowl with a spatula.
- Pour the infused cream and salt into the bowl, mixing to combine. Then, using a sifter, gently add the flour to the batter. Mix again with the hand mixer set to a low speed to avoid overworking the batter.
- To ensure your cheesecake is perfectly smooth, strain the batter through a sifter into another bowl. This step helps remove any remaining lumps.
- Carefully pour the strained batter into your lined springform pan. Gently tap the cake pan on the countertop to release any large air bubbles. This helps prevent cracks and ensures a smoother top. Bake the cheesecake in the preheated oven for 45 minutes. Try not to open the oven and peek! The cheesecake is done when the center still has a slight jiggle to it, it will continue to set as it cools. Once baked, remove from the oven and allow it to cool to room temperature.
- When ready to serve, unlock and remove the outer ring of the springform pan. Gently peel away the parchment paper from the sides of the cheesecake. Enjoy!
Save This Recipe! 💌
Nutrition
Calories: 638kcal | Carbohydrates: 39g | Protein: 10g | Fat: 51g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 227mg | Sodium: 387mg | Potassium: 199mg | Fiber: 0.1g | Sugar: 35g | Vitamin A: 2037IU | Vitamin C: 0.3mg | Calcium: 133mg | Iron: 1mg
Tried this recipe?Leave a comment below and tag @neweltastingtable on social!
