Earl Grey and Lavender-Infused Cheesecakes

Earl Grey and Lavender-Infused Cheesecakes

Cream infused with an Earl Grey–Lavender tea blend makes these cheesecakes something special.

Earl Grey and Lavender-Infused Cheesecakes
Yield: 24 miniature cakes • Preparation: 10 minutes • Bake: 25 minutes • Cool: 1 hour • Refrigerate: 2 hours
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  1. 24 mini vanilla-flavored wafers
  2. ⅔ cup heavy whipping cream
  3. 1½ tablespoons Earl Grey–lavender black tea leaves*
  4. 1 teaspoon dried lavender
  5. 2 (3-ounce) packages cream cheese, softened
  6. ⅔ cup sugar
  7. 3 large eggs
  8. 2 tablespoons all-purpose flour
  9. Garnish: fresh lavender
  1. Preheat oven to 325°.
  2. Line a 12-well mini cheesecake pan with paper liners. Place a wafer in the bottom of each cup. Set aside.
  3. In a small saucepan, bring cream to a boil over medium-high heat. Remove from heat. Add tea leaves and lavender to saucepan. Cover, and steep for 5 minutes. Strain, discarding tea and lavender. Let cream cool for 1 hour.
  4. In a medium bowl, beat cream cheese and sugar at high speed with an electric mixer until smooth, approximately 3 minutes. Add eggs, mixing until combined. Add cream mixture to cream-cheese mixture, mixing until combined.
  5. Pour batter into prepared wells of cheesecake pan. Wrap bottom of cheesecake pan with aluminum foil to keep out water. Place cheesecake pan in a roasting pan. Carefully add enough water to roasting pan to come halfway up sides of cheesecake pan.
  6. Bake until set, approximately 25 minutes. Remove cheesecake pan from roasting pan. Let cool in pan for 1 hour. Refrigerate for 2 hours.
  7. To remove cheesecakes, place a cutting board over pan, and invert pan and board in one motion.
  8. Garnish cheesecakes with fresh lavender, if desired.
  1. *For testing purposes, we used Rishi Tea Earl Grey Lavender Organic Black Tea, rishi-tea.com
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime March April 2011


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