Basque cheesecake is super easy to make—creamy, silky, and irresistible. I’ve tried a chocolate version before, but today I’m sharing this rich, aromatic Earl Grey twist.
If you love creamy cheesecakes with a hint of Earl Grey, this one’s for you! Trust me, once you try it, you’ll be hooked.
Why you’ll love this recipe
This Earl Grey Basque Burnt Cheesecake combines the rich, creamy texture of a classic Basque cheesecake with the unique, floral aroma of Earl Grey tea.
The burnt top adds a caramelized flavor that contrasts beautifully with the smooth filling. It’s simple, yet so decadent—perfect for any occasion!
Ingredients
- 200g heavy cream
- 4g Earl Grey tea powder
- 400g softened cream cheese
- 80g sugar
- 3 large eggs
- 10g cornstarch
- 15g lemon juice
Instructions
Prepare the Earl Grey cream: In a small saucepan, combine the 200g heavy cream and 4g Earl Grey tea powder. Heat over low heat while stirring until well mixed, then remove from heat and let it cool.
Mix the cream cheese: In a large mixing bowl, blend the 400g softened cream cheese and 80g sugar until smooth and creamy.
Add the eggs: Beat in the 3 eggs one at a time. Make sure to mix well after each addition before adding the next egg.
Combine the ingredients: Stir in the cooled Earl Grey cream mixture and 10g cornstarch until fully incorporated. Then add 15g lemon juice and mix until smooth.
Bake the cheesecake: Pour the cheesecake batter into a lined cake pan. Place the pan inside a larger baking dish and add hot water to create a water bath (this helps achieve that perfect texture). Bake in a preheated oven at 220°C (430°F) for 25 minutes.
Cool and chill: After baking, let the cheesecake cool completely. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours to set properly.
Serve: Once chilled, remove the cheesecake from the mold, slice, and enjoy!
Frequently Asked Questions
Q: Can I make this cheesecake ahead of time?
A: Yes, this cheesecake actually gets better after chilling for at least 4 hours, so feel free to make it the day before serving!
Q: Can I substitute the Earl Grey tea with another type of tea?
A: Absolutely! You could try other floral teas like jasmine or chamomile, but keep in mind the flavor will change.
Q: Why does the cheesecake have a burnt top?
A: The signature burnt top is characteristic of a Basque-style cheesecake, which gives it a rich, caramelized flavor that contrasts beautifully with the creamy filling.
Q: How can I get a smooth texture?
A: Make sure your cream cheese is softened, and mix everything thoroughly to avoid lumps. The water bath while baking also helps create that smooth, creamy consistency.
Earl Grey Basque Burnt Cheesecake
Ingredients
- 200 g heavy cream
- 4 g Earl Grey tea powder
- 400 g softened cream cheese
- 80 g sugar
- 3 large eggs
- 10 g cornstarch
- 15 g lemon juice
Instructions
- Prepare the Earl Grey cream: In a small saucepan, combine the 200g heavy cream and 4g Earl Grey tea powder. Heat over low heat while stirring until well mixed, then remove from heat and let it cool.
- Mix the cream cheese: In a large mixing bowl, blend the 400g softened cream cheese and 80g sugar until smooth and creamy.
- Add the eggs: Beat in the 3 eggs one at a time. Make sure to mix well after each addition before adding the next egg.
- Combine the ingredients: Stir in the cooled Earl Grey cream mixture and 10g cornstarch until fully incorporated. Then add 15g lemon juice and mix until smooth.
- Bake the cheesecake: Pour the cheesecake batter into a lined cake pan. Place the pan inside a larger baking dish and add hot water to create a water bath (this helps achieve that perfect texture). Bake in a preheated oven at 220°C (430°F) for 25 minutes.
- Cool and chill: After baking, let the cheesecake cool completely. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours to set properly.
- Serve: Once chilled, remove the cheesecake from the mold, slice, and enjoy!
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