Name: Earl Grey Cheesecake
Prep time: 12 min
Cook time: 48 min
Total time: 60 min
Yield: One 18cm Pound Cake Pan
Cuisine: スイーツ
Ingredients: Cream Cheese 200g; Heavy Cream 100ml; Eggs 2; Greek Yogurt 100g; All-Purpose Flour 2 tbsp; Black Tea Leaves 4g; Granulated Sugar 70g; Lemon Juice 1 tsp

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Original: English

Earl Grey Cheesecake

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

Super easy to make by simply mixing and baking。 Introducing an elegant, rich, and moist Earl Grey cheesecake recipe infused with the aroma of tea. It's easy to make in a pound cake pan, so please give it a try.

Ingredients

Scale:

Main Ingredients (One 18cm Pound Cake Pan)

Seasonings

Granulated Sugar 70g
Lemon Juice 1 tsp

📖Cooking Basics

dry（tantanmen）

Steps

Line an 18cm pound cake pan with parchment paper, cut to fit the shape of the pan.
🕒 02:01
In a small pot, combine 100ml of heavy cream and 4g of black tea leaves. Heat over medium heat.
🕒 02:21
Once it boils, reduce heat to low and simmer for about 20 seconds. Then, turn off the heat and let it steep until needed. (Key tip!) Do not over-simmer, as this will reduce the volume.
🕒 02:33
In a bowl, place 200g of cream cheese. Microwave for 30 seconds at 600W, then mix until smooth with a rubber spatula. (Key tip!) Overheating can cause it to boil, so microwave for 30 seconds first, and if it's still hard, add 10-second increments.
🕒 03:12
Add 70g of granulated sugar, mix with the rubber spatula to combine, then beat with a whisk for about 30 seconds.
🕒 04:06
Crack in 2 eggs and mix until uniform with a whisk. (Key tip!) Mix well after adding each ingredient.
🕒 04:34
Add 100g of Greek yogurt and mix until uniform.
🕒 04:50
Add 1 tsp of lemon juice and mix well.
🕒 05:07
Add the steeped heavy cream and tea leaves. Mix well with a whisk. (Key tip!) You can add the tea leaves along with the liquid as the mixture will be strained later.
🕒 05:13
Add 2 tbsp of all-purpose flour and mix to prevent lumps. (Key tip!) You can substitute with rice flour or cornstarch for a gluten-free option.
🕒 05:36
Strain the batter through a fine-mesh sieve or a strainer.
🕒 05:55
Gently mix the strained batter with a rubber spatula to ensure it's smooth without incorporating air. (Key tip!) Straining results in a smooth texture and prevents tea leaves from getting stuck in your teeth.
🕒 06:23
Pour the batter into the prepared pan. Tap the pan on the counter 2-3 times from a height to remove large air bubbles.
🕒 06:38
Place 2-3 sheets of paper towel in a heatproof baking dish, and place the pan with the batter on top. (Key tip!) If you don't have a baking dish, place heatproof ramekins filled with 80°C water on both sides of the pan and bake together.
🕒 06:53
Pour 80°C hot water into the baking dish until it reaches a height of about 1-2 cm from the bottom.
🕒 07:14
Bake in a preheated oven at 180°C for 25 minutes.
🕒 07:22
Lower the oven temperature to 150°C and bake for an additional 20 minutes. (Key tip!) Baking at two different temperatures ensures a moist and rich texture. (Key tip!) If you prefer a simpler method, you can bake at 170°C for 40-45 minutes, but be mindful of browning. If it browns too quickly, cover with aluminum foil. Adjust baking time based on your oven.
🕒 07:27
Once baked, place the cake on a wire rack. Cover the surface with paper towel to prevent it from drying out, and let it cool to room temperature.
🕒 08:01
Once cooled, wrap the surface with plastic wrap and refrigerate for half a day (at least 6 hours) to chill.
🕒 08:24
Once chilled and set, remove the cake from the pan and peel off the parchment paper. Slice and serve. Enjoy!
🕒 08:38