The Subtle Charm of Earl Grey: A No-Bake Masterpiece

Delicious Velvety Earl Grey Cheesecake - Easy and No bake Recipe!https://youtu.be/v3TW5JjCkA8This elegant no-bake Earl Grey cheesecake features a creamy, tea-infused filling topped with a delicate layer of Earl Grey jelly. The crust is a classic blend of crushed biscuits and melted butter, providing a buttery, slightly crunchy foundation. The cheesecake layer is a smooth, velvety mix of cream cheese, whipped cream, all infused with the fragrant notes of Earl Grey tea. The jelly layer not only enhances the visual appeal of the cheesecake but also provides a refreshing contrast in texture. The slight wobble of the jelly complements the dense, creamy cheesecake beneath it. Together, these layers create a delightful symphony of taste and texture: the crunchy crust, the creamy, tea-infused filling, and the slightly firm, quivering jelly.

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No-Bake Earl Grey Cheesecake

Yield: 4-5

Author: apronmode

Prep time: 25 MinInactive time: 6 HourTotal time: 6 H & 25 M

Indulge in the sophisticated flavours of this no-bake Earl Grey cheesecake. With a creamy, Earl Grey-infused filling and a delicate tea jelly layer, it's the perfect dessert for any tea lover. Quick to prep, just let it set in the fridge and enjoy a delightful, no-fuss dessert.

Ingredients

Crust

• 50g Biscuit Crumbs
• 30g Malted Unsalted Butter

Cream Cheese Layer

• 200g Soft Cream Cheese
• 8g Gelatine Powder
• 4 tbsp Water
• 4g Earl Grey Tea
• 30g Sugar
• 50ml Milk
• 150g Whipping Cream

Tea Jelly Layer

• 100ml Milk
• 2g Earl Grey Tea
• 3g Gelatine Powder
• 2 tbsp Water

Instructions

Crust

1. Line the bottom of a 6-inch springform pan with parchment paper.
2. In a bowl, combine biscuit crumbs with melted butter until well coated.
3. Press the mixture evenly into the bottom of the prepared pan.
4. Refrigerate the crust while you prepare the filling.

Cream Cheese Layer

1. Soak gelatin powder in water for 5 minutes.
2. Add Earl Grey tea in hot milk, stir in the soaked gelatin until fully dissolved.
3. In a large bowl, beat softened cream cheese with sugar until smooth and creamy.
4. Gradually pour the milk tea mixture into the cream cheese, mixing until well combined.
5. In another bowl, beat cold heavy cream until soft peaks form.
6. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
7. Pour the cream cheese batter over the chilled crust, smoothing the top with a spatula.
8. Return the pan to the refrigerator for 1 to 1.5 hours, or until set.

Tea Jelly Layer

1. Soak gelatin powder in water for 5 minutes in a small bowl.
2. Steep Earl Grey tea in hot milk for 2 minutes, then stir in the soaked gelatin until dissolved. Allow it to cool for about 10 minutes.
3. Once the cream cheese layer is firm, carefully pour the jelly mixture on top of it.
4. Refrigerate the cheesecake for at least 4 hours or overnight to fully set.

The kitchen was filled with a comforting, familiar aroma as the Earl Grey tea steeped gently in the warm milk. It was the kind of scent that invited calm and contentment, and it was the star ingredient of the day. Preparing a no-bake Earl Grey cheesecake had been on the agenda for a while, and today felt like the perfect moment. The delicate tea flavour, combined with the richness of cream cheese and the texture of a biscuit crust, promised a dessert that was as elegant as it was easy.

The first task was making the crust—a simple blend of biscuit crumbs and melted butter, pressed into the base of a springform pan. There was something so satisfying about watching the buttery crumbs come together, forming the foundation of what would soon be a creamy, indulgent treat. Once the crust was chilling in the fridge, it was time to move on to the heart of the dessert.

The cream cheese, softened to perfection, whipped up smoothly with sugar, creating a luscious, velvety base. The Earl Grey tea, steeped in warm milk, added a subtle complexity to the mixture, hinting at the refined, floral notes the final dessert would carry. As the tea-infused milk was folded into the cream cheese, the kitchen felt like a mix of old-world charm and modern convenience, with the flavours of the tea melding perfectly into the creamy filling.

The next step, whipping up the heavy cream, added a lightness to the otherwise rich cheesecake filling. The soft peaks of the cream folded in so gently, the batter became airy and smooth, ready to be poured over the chilled biscuit crust. The mixture settled into the pan, already promising layers of flavour with each swirl of the spatula.

As the cheesecake set in the fridge, it was time to create the final touch: the Earl Grey jelly layer. It was a simple addition, but one that added elegance. The gelatin, softened in water, dissolved beautifully into the tea-infused milk, forming a glossy, smooth mixture. Once cooled, it was poured delicately over the cream cheese layer, and the cake was returned to the fridge for its final stage of transformation.

After a few hours, the cheesecake had set perfectly, the layers distinct but harmonious. The cream cheese was soft and rich, the Earl Grey jelly adding a refreshing, slightly firm contrast with each bite. The subtle floral notes of the tea were balanced beautifully by the creamy texture, making it a dessert that didn’t overwhelm but left a lasting impression.

Serving up slices, there was a sense of satisfaction knowing that something so elegant could be made with such ease. The no-bake Earl Grey cheesecake, with its delicate layers and refined flavours, was not just a dessert—it was a celebration of simplicity and indulgence, perfect for any occasion where a touch of sophistication was needed.