Earl Grey and Lemon Cheesecake
Cheesecake is totally a tart! With a buttery, toasty, and slightly spiced graham cracker and Biscoff cookie crust, a creamy Earl Grey infused cheesecake filling is topped with a tart lemon curd for this wonderfully citrusy and floral Earl Grey and Lemon Cheesecake. Yields: 12-16 slices
Servings Prep Time
12-16slices 45minutes
Cook Time Passive Time
100minutes 4-12hours
Servings Prep Time
12-16slices 45minutes
Cook Time Passive Time
100minutes 4-12hours
Ingredients
Graham Cracker & Biscoff Crust
Earl Grey Cheesecake
Lemon Curd
Instructions
Graham Cracker & Biscoff
  1. Preheat the oven to 375°F.
  2. In a food processor, grind the graham crackers and Biscoff cookies into fine crumbs. Transfer to a large bowl and whisk together with the granulated sugar. Pour in the melted butter and stir until all of the crumbs have been dampened and you can squeeze them together in your palm and they’ll stick together.
  3. Evenly press the crumbs into the bottom and up the sides of a 9″ springform pan. Bake on the middle rack of your oven for 10-12 minutes to set and ensure a crisp crust. Remove from the oven and set aside to cool while you prepare the cheesecake filling.
Earl Grey Cheesecake
  1. Preheat the oven to 325°F.
  2. In a small saucepan, bring the heavy cream to simmer over medium heat. Add in 7 of the Earl Grey tea bags. Simmer for 2 minutes then remove the pan from the heat. Allow to steep for an additional 5-7 minutes. Squeeze any liquid from the teabags and allow to cool to room temperature. Cut the remaining bag of tea open and stir the loose leaves into the cream. You should have about 150 mL of heavy cream remaining once simmered and steeped.
  3. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, stir together the sugar and cornstarch. Add in the softened cream cheese and beat until combined. Add in the Earl Grey infused heavy cream and the Greek yogurt. Beat on medium until smooth and combined. Mix in the lemon and vanilla. Turn the mixture down to low and beat in the eggs, one at a time, until just combined and the mixture is silky and smooth.
  4. Pour the cheesecake filling into the prepared crust. Place the cheesecake on a large baking sheet and bake on the middle rack for 63-70 minutes, until the sides of the cheesecake have firmed up and the center still has a slight wobble. Turn off the oven and prop the slightly open with a wooden spoon. Leave the cheesecake to cool in the oven for 1 hour. Remove from the oven and allow to cool at room temperature for another 3 hours before transferring to the refrigerator to chill.
Lemon Curd
  1. Bring a large pot of water to a simmer. Place a large bowl on top, it shouldn’t touch the water. Whisk together the sugar, lemon juice, lemon zest, egg yolks, egg, and salt in the double boiler over medium heat. Whisk constantly for 12-15 minutes until the curd begins to foam and then thicken. Once thickened, remove the bowl from the heat and stir in the butter a little at a time until shiny.
  2. Pass the curd through a sieve to make sure none of the egg scrambled. Chill while the cheesecake cools. Transfer to a bowl and cover with plastic wrap so that the wrap touches the surface of the curd to prevent a skin from forming and place in the refrigerator. Once the cheesecake has had time to chill in the fridge, spread the curd over the top of the filling. Remove from the springform pan, slice, and serve.

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