This recipe is inspired by a delicious and easy cheesecake by Molly Baz. To add another layer of flavour, we frankly infused this dessert with the aromas of our Golden Earl N°514.

For a round baking dish (Ø25cm) you'll need:

900g Cream cheese
300g Sugar
6 Large eggs
460g Cream
15g Golden Earl N°514
1 Tsp. Salt
1 Tsp. Lemon juice
1 Tsp. Vanilla Extract
50g Cake flour

It is quite convenient to start the infused cream the day before. Simply add the tea leaves and let the cream sit in the refrigerator overnight. On the day baking, simply strain out the tea and your delicious cream is done.
Combine cream cheese and sugar until creamy and all sugar has dissolved. Now add each egg separately into to mixture and fully incorporate it before adding the next. When all eggs and the cream cheese mixture are well combined, pour in the lemon juice, salt and vanilla extract.
Start sifting the flour into another bowl to then mix in the infused cream in three instalments to prevent the forming of lumps. Now add this mixture into the cream cheese batter and stir until fully combined and pour into your baking dish. Bake the cake for 60-65 minutes at 220°C until deep, golden brown and a jiggly, risen centre. This Basque-style cheesecake must be served chilled and goes very well with a P & T Ice Tea on the side.

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