jaouabb
Regular Member
Ingredients
FOR THE BASE- 50g butter, melted, plus extra to grease
- 250g shortbread biscuits
- 5 gelatine leaves
- 300ml milk
- 4 Earl Grey tea bags
- 500g full-cream cream cheese
- 175g icing sugar, sifted
- 300ml double cream
- 3 gelatine leaves
- 250g lemon curd
Directions
1. Grease a 20cm round springform tin and line base and sides with baking paper.
2. Whizz shortbread in a food processor until finely crushed. Pulse in melted butter. Press into prepared tin with the back of a spoon. Chill.
3. To make filling, cover gelatine with cold water; soak for 5 minutes. Heat milk and tea bags in a pot until hot, squishing bags against sides of pot occasionally with a spoon. Take pot off heat. Lift gelatine out of water and squeeze out excess water; stir into milk mixture to dissolve. Set aside to cool and infuse.
4. When milk mixture is at room temperature, lift out tea bags, squeezing them to extract flavour, then discard.
5. Using a hand-held electric whisk, beat cream cheese, icing sugar and cream until combined. Add milk mixture and beat to soft peaks. Scrape into tin, level and chill for 2 hours.
6. After 2 hours, make the topping. Cover gelatine with cold water; soak for 5 minutes. Lift out of water, squeeze out excess and add to a pot with 50ml water. Heat gently, stirring, until gelatine dissolves. Take off heat and stir in lemon curd; cool for 10 minutes. Gently pour over cheesecake, swirling tin so it covers the filling evenly. Chill until set (about 4 hours).
7. To serve, transfer to a cake stand or plate, removing baking paper. Serve in slices.
GET AHEAD Make up to 2 days ahead; keep chilled. Complete recipe to serve
Recipe and photo: PressReader.com - Digital Newspaper & Magazine Subscriptions
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