It’s a hot day, a Saturday at home. It’s still my day. But tomorrow, Sunday, will be work at home. Tonnes of work, here and there. I must stay calm to handle numerous taks with structure. My day, today, I could make this lovely earl grey cheesecake, enjoyed my colourful paprika salmon spinach fettuccine, did a bit shopping, attended evening worship and cell group. It’s a nice day. Hope tomorrow will also be a nice day.
Cake base (16cm cake pan)
60g grated biscuits
25g melted butter
Mix the biscuits and melted butter. Fill the cake tin bottom with the biscuit mixture. Press flat. Refrigerate until it will be used.
300g cream cheese
2 medium eggs
3 teaspoon Earl Grey tea leaves
1 Tablespoon lemon juice
Zest of 1 lemon
Preheat oven to 170°C.
Heat the milk and butter. When hot, add in the tea leaves. Let it soak for 5 minutes. Let cool. Strain the earl grey cream mixture.
Add eggs, one at a time. Add the earl grey cream, lemon juice and zest. Blend until smooth and creamy.
Pour batter into the biscuit crust.
Tap the pan on the counter a few times to bring all the air bubbles to the surface.
Place the pan into a roasting pan and pour boiling water until halfway up the side of the cheesecake pan.
Bake 40 to 50 minutes, until the cake holds together but still has a lot of jiggle in the center.
Let the cake cool for one hour. The gentle cool down minimizes crack on the top.
After one hour, remove the cheesecake from the oven. Let it finish cooling on the counter, then let it chill in the refrigerator overnight.