This Earl Grey Cheesecake is a holiday favorite dessert, with a creamy texture, and delicate flavor. It has an Earl Grey tea-infused cheesecake filling and a Biscoff buttery, crisp crust. This tea-infused cheesecake is the perfect dessert for any occasion.
If you are a Cheesecake lover you will love this decadent easy to make Earl Grey Tea Cheesecake recipe. It’s easy to make and easily becomes the star of the dessert table for any occasion. Made with a buttery crisp crust, this fresh creamy decadent cheesecake is so good you will go for seconds.
Suggested Cooking Tools
- Food Processor
- Springform Pan
- Hand Mixer
- Large Pan for Water Bath
Common Earl Grey Cheesecake Questions
Baking a cheesecake is an art that is easily done when you have all the tools you need. Today I am answering some common questions about making an earl grey cheesecake. As well as other information to help you have a seamless baking experience.
What is Earl Gray flavor?
Earl Grey is a tea that is the most recognized tea flavor in the world. The well-known flavor comes from the addition of bergamot oil. Bergamot oil is a type of citrus fruit that boosts flavors of orange, lemon, a little grapefruit and twist of lime.
Is this a Baked or No-Bake Cheesecake?
This earl grey cheesecake is a baked cheesecake recipe. It uses eggs and is required to be baked in an oven then put in the fridge to chill and set.
What’s the Difference Between Baked and No–Bake Cheesecake?
The main difference between a baked and no-bake cheesecake is that a baked cheesecake uses eggs and is baked in an oven bath, then placed in the fridge to chill. Whereas a no-bake cheesecake is made with no eggs and is put in the fridge to chill and “set”.
Do I need a Springform Pan?
I encourage you to use a springform pan when making any cheesecake recipe. Using a springform pan makes a huge difference, especially when you are transferring the cheesecake to a decorative dish.
What is a Water Bath?
A water bath is when you take a larger pan filled with water and place it in the oven. Typically use for baking delicate recipe, particularly cheesecakes to help them bake more evenly.
Why do I need to Cook My Cheesecake in a Water Bath?
A water bath is typically used when making cheesecakes, custards, and flans. The water bath’s purpose is to create steam in the oven which helps to cook your cheesecake unevenly. As well as prevent cracks and dried-out cheesecakes.
More Cheesecake Recipe’s
Do you love cheesecake? Want to try some more cheesecake-inspired recipes? Simply click on one of the recipe links below and try some of my other delicious kid-approved recipes below.
My Vienna Fingers Cheesecake Bites are a quick and easy dessert recipe. Whip them up for special events or treat your family to something delicious and bite-sized. It’s a decadent and creamy bite-sized cheesecake that seems to disappear off of the plate.
These Bumblebee Honey Cupcakes with Honey Cream Cheese Frosting are insanely delicious. Made with a touch of honey and cinnamon, these bumblebee-inspired cupcakes are almost too cute to eat.
Bake my Strawberry Cinnamon Rolls with Cream Cheese Icing for a delicious breakfast treat. It’s the star dish of any breakfast, brunch, or weekday treat. Fill your home with the sweet smell of my from-scratch Strawberry Sweet Rolls.
- 1 1/4 cups (250g) - Biscoff Biscuits (or ghram crackers)
- 1/2 Cup (100g) - Unsalted butter
- ¼ tsp - Salt
Earl Grey Tea Cheesecake Filling
- 1 1/3 Cups (400g) - Drained ricotta
- 1/2 Cup (100g) - Double cream
- 3/4 Cups (150g) - Greek yogurt
- ¾ Cup - Caster sugar
- 2 Eggs
- ¼ cup - All-purpose flour
- 3 tsp (6g) - Earl Grey tea
- ⅛ tsp - Salt
- 1/6 cup - Water
For The Pie Crust
- Place the Biscoff biscuits in a food processor and pulse it 10-12 times until it breaks into even crumbs.
- Add melted butter and salt to the food processor and pulse it a few more times.
- Grease and line the bottom and walls of an 8-inch (20 cm) springform pan or a loose bottom cake pan.
- Take out the crumbs into the prepared pan and press it against the bottom and walls of the pan to form a uniform layer.
- Place the pan in the refrigerator for 30 minutes to an hour.
For The Earl Grey Cheesecake Filling
- In a pan, bring the water to a boil and add the Earl Grey tea.
- Take the pan off the heat, cover it, and let the tea infuse for around 20 minutes.
- Strain the tea and let it cool to room temperature.
- Place the drained ricotta, cream, greek yogurt, tea, salt, and sugar into a blender jar or a food processor and process it until a smooth batter forms.
- Take it out in a bowl and add one egg at a time, mixing thoroughly between each addition.
- Now shift the flour and add it to the batter.
- Give this a thorough whisk until all the flour is evenly mixed into the batter.
- Take the pan out of the refrigerator and pour the batter into the pan.
- Bake this cheesecake in a preheated oven at 320 degrees (160 degrees C) for 60 minutes.
- Let the cheesecake cool completely inside the oven with the door slightly ajar.
- Place the cheesecake in the refrigerator for 3-6 hrs.
- Top the cheesecake with some caramel sauce (optional) and serve.
Amount Per Serving: Calories: 398Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 95mgSodium: 235mgCarbohydrates: 39gFiber: 0gSugar: 23gProtein: 9g