Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, no bake earl grey cheesecake. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

No Bake Earl Grey Cheesecake is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. No Bake Earl Grey Cheesecake is something which I have loved my whole life. They are fine and they look wonderful.

Earl Grey cheesecake is the new favorite cheesecake in our farmhouse these days. With its luscious fragrance that fills the whole house while it's baking to its creamy texture and delicate flavor, we are smitten. There are many wonderful cheesecake recipes in this world, like this lovely Minty Chocolate.

To get started with this particular recipe, we must first prepare a few components. You can cook no bake earl grey cheesecake using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make No Bake Earl Grey Cheesecake:

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

Earl Grey infused cake layers paired with a silky vanilla bean buttercream. There is nothing quite like having to call the fire department while you're in Earl Grey is traditionally a black tea that is flavoured with bergamot (citrus). I say traditionally because you can now get rooibos and even green tea. This vegan cheesecake contains no actual cheese, instead it is based on nuts, which provides a wonderful, natural richness and flavour.

Steps 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.

The combination of fragrant earl grey tea and chocolate is utterly irresistible. This is a vegan recipe for gluten-free ombre pink and green raw no-bake cheesecake. It has a pistachio base and cashew cherry cheesecake filling! Cream infused with an Earl Grey-Lavender tea blend makes these cheesecakes something special. Pour batter into prepared wells of cheesecake pan.

So that is going to wrap it up for this exceptional food no bake earl grey cheesecake recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!