Again looking for inspiration recipes no bake earl grey cheesecake that are interesting? How to make it is indeed difficult and easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious no bake earl grey cheesecake should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of no bake earl grey cheesecake, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare no bake earl grey cheesecake delicious home, because as long as you know the trick, this dish is able become treat special

Ingredients and seasonings must exist in make

1. Take 250 g Cream cheese
2. Take 370 g Heavy whipping cream (separated)
3. Take 140 g Powdered sugar (separated)
4. Prepare 1/4 tsp Vanilla extract
5. Take 6 g Earl Grey tea
6. Prepare 100 g Chocolate digest biscuits
7. Prepare 30 g Butter (melted)
8. Use 1 Lemon
9. Use 200 g Granulated sugar
10. Prepare 200 ml Water
11. Prepare 55 g Lemon syrup

Over medium heat, bring to a simmer, stirring continuously. Once it reaches a simmer, immediately remove from heat and steep for at least an hour, longer if a stronger tea flavor is desired. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.

How to make No Bake Earl Grey Cheesecake:

1. To make earl grey cream for filling: Add 260g of heavy whipping cream and tea leaves to saucepan. Over medium heat, bring to a simmer, stirring continuously. Once it reaches a simmer, immediately remove from heat and steep for at least an hour, longer if a stronger tea flavor is desired. Once the mixture has steeped, strain into a separate container and place in refrigerator to chill for approximately 2 hours. While mixture is chilling prepare lemons and biscuit base.
2. To make candied lemons and lemon syrup*: Slice the ends off a fresh lemon. Thinly slice lemon. Remove seeds where possible. In a heavy bottomed pan add water and sugar, slowly bring to a simmer. Once simmering add lemon slices in a single layer and allow to simmer in simple syrup until translucent. Remove to a cooling rack and leave until cool. Pour remaining syrup into a container and refrigerate.
3. To make chocolate biscuit base: Add the chocolate digest biscuits to your food processor and pulse until a fine crumb forms. Transfer to mixing bowl and add melted butter. Mix until crumb feels like wet sand. Press into your 6 inch pan making sure to form an even layer. Put in refrigerator to set for at least 10 minutes.
4. To make the filling**: Add cream cheese, 125g of powdered sugar, and vanilla extract to a bowl and mix until smooth. In a separate bowl, begin whipping the earl grey cream while slowly incorporating remaining powdered sugar. Whip until semi stiff peaks form. Gently fold whipped cream into cream cheese mixture. Pour over biscuit base. Refrigerate 4-6 hours to set.
5. To make lemon whipped cream: In a cold bowl, combine remaining heavy whipping cream and 55g of previously reserved lemon syrup and mix until stiff peaks form.
6. To finish: Remove cheesecake from fridge. Add lemon whipped cream in whatever design you desire. Add a couple of candied lemons for garnish. Serve cheesecake just below room temperature.
7. Notes: *Roll the candied lemons in sugar after they are just cooled for a little extra sweetness. **Be sure your earl grey cream is completely chilled and you are using cold equipment. Since the mixture was heated it doesn't whip as readily as unheated cold cream.
8. Done and ready to serve!

Loosen cake from rim of pan; cool before removing rim. Strain the mixture through a fine sieve. Weight the infused heavy cream back. In small bowl, mix together ginger cookie crumbs, brown sugar, and melted butter. In mixing bowl with tall sides, mix together cream cheese, sugar, tea, and eggs until smooth.

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