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!
1 Earl Grey tea bag
3T Hot water
1 Packet digestive biscuits (I used the choc caramel ones)
30g Butter, Melted
750g Cream Cheese
200g Caster Sugar
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.
Stay tuned for next week’s treat: Red velvet brownies.