EARL GREY CHEESECAKE
1 Earl Grey tea bag 3T hot water 1 packet digestive biscuits 30g butter, melted 750g cream cheese 2t cornflour 200g caster sugar 3 eggs 200ml sour cream
Preheat the oven to 160°C. Open the tea bag and soak the leaves in the hot water. Line a 25cm springform tin with baking paper and set aside.
Crush the biscuits until fine, add the melted butter and mix. Press into the tin. Mix the cream cheese, cornflour and sugar together in a mixer. Add the eggs, tea and sour cream, and beat until the mixture thickens. Pour into the tin and bake for 45 minutes until slightly wobbly in the middle. Refrigerate until set.