Description
This Earl Grey Basque Cheesecake is a luscious, caramelized cheesecake infused with the fragrant and distinctive flavors of Earl Grey tea. The unique steeped tea cream adds an aromatic twist to the creamy, rich texture that’s baked to perfection with a beautifully burnt top and a silky, jiggly center.
Ingredients
Steeped Cream
- 400 g whipping cream or heavy cream
- 7 Earl Grey tea bags (reserve 1 for later)
Cheesecake Batter
- 750 g cream cheese (softened to room temperature, about 3 bricks)
- 225 g granulated sugar
- 1/2 teaspoon salt
- 6 large eggs (room temperature)
- 1 teaspoon vanilla extract
- Loose leaves from the last Earl Grey tea bag
- Up to 270 g of steeped cream (from above), topped up with extra whipping cream if necessary
Instructions
- Prep: Preheat the oven to 450°F. Line an 8-inch round cake pan with a large sheet of parchment paper, creasing it to fit closely around the sides. Leave about 1-2 inches of excess paper extending above the pan to help lift out the cake later, trimming any excessively long pieces.
- Steep cream: In a small pot, combine the whipping cream and 6 of the Earl Grey tea bags. Cover and bring to a simmer on the stovetop. Once simmering, turn off the heat and let the tea steep for 10 minutes. After steeping, press the tea bags with a spatula or gloved hand to extract all the infused cream, then discard the bags. Allow the steeped cream to cool to room temperature while preparing the batter.
- Beat cream cheese: In a large mixing bowl, beat the softened cream cheese with sugar and salt using an electric hand mixer until smooth and creamy.
- Mix in eggs: Add eggs one at a time, mixing thoroughly after each addition until the batter becomes thick yet fluid and very smooth. Add vanilla extract with the last egg and mix well.
- Add tea mixture: Pour approximately 270 grams of the cooled steeped cream into the batter. If you have less than 270 grams, add extra whipping cream to reach this weight. Open the last Earl Grey tea bag and stir in the loose tea leaves to the batter until evenly combined.
- Fill pan: Pour the cheesecake batter into the prepared parchment-lined pan, filling it nearly to the top (about 2 inches tall).
- Bake: Bake at 450°F for 45-50 minutes until the top is deeply browned and caramelized, and the cheesecake is still very jiggly in the center. If by 40 minutes the top is not sufficiently browned, carefully broil for 3-5 minutes to develop color—watch closely to prevent burning.
- Let cool: Allow the cheesecake to cool completely in the pan before lifting it out using the parchment paper. For clean slices, run a knife under hot water, dry it, then slice the cheesecake.
Notes
- Ensure cream cheese is at room temperature to avoid lumps in the batter.
- Room temperature eggs help create a smoother batter and better rise.
- Using quality Earl Grey tea will greatly impact the flavor, so choose a brand you enjoy.
- Do not overbake; the cheesecake should remain jiggly in the center for the perfect creamy texture.
- Broiling at the end is optional but recommended for the signature burnt Basque cheesecakes top.
- Letting the cheesecake cool completely helps it set for easier slicing and better texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
