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Earl Grey Lavender Cheesecake
Created by: Howcan Team
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 tablespoons loose Earl Grey tea leaves
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 4 bags Earl Grey tea
- 1/4 cup dried culinary lavender
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, mix together 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- In a small saucepan, heat the heavy cream and whole milk over medium heat until it just begins to simmer. Remove from heat and add the loose Earl Grey tea leaves. Let steep for 10 minutes, then strain the mixture through a fine-mesh sieve, pressing on the tea leaves to extract as much liquid as possible. Discard the tea leaves.
- In a separate small saucepan, bring 1 cup of water to a boil. Remove from heat and add the 4 bags of Earl Grey tea and dried culinary lavender. Let steep for 5 minutes, then remove the tea bags and strain the mixture through a fine-mesh sieve, pressing on the lavender to extract as much liquid as possible. Discard the lavender and tea bags.
- In a large bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and salt. Gradually add the infused milk and cream mixture, mixing until smooth.
- Pour the cheesecake batter over the prepared crust. Place the springform pan in a large roasting pan and fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and run a knife around the edge of the pan to loosen the cheesecake. Refrigerate for at least 4 hours, or overnight, before serving.
- Slice and serve the Earl Grey Lavender Cheesecake chilled, and enjoy!
Earl Grey Lavender Cheesecake is a delightful fusion of classic Earl Grey tea and fragrant lavender in a creamy, indulgent cheesecake. This unique dessert has its roots in the English tradition of afternoon tea, where Earl Grey tea is a staple. The delicate floral notes of lavender add a sophisticated twist to the rich, velvety cheesecake. Renowned chefs like Nigella Lawson and Martha Stewart have popularized this elegant dessert, infusing it with their own creative touches. For the best version of this dish, seek out artisanal cheesecake bakeries or high-end patisseries known for their attention to detail and quality ingredients. The key to a perfect Earl Grey Lavender Cheesecake lies in using high-quality Earl Grey tea and fresh, aromatic lavender to infuse the dessert with its signature flavors. For a twist, consider incorporating lavender-infused honey or a lavender-infused crust for an extra layer of floral essence.
90 min
8
380 calories
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