Earl Grey and Lemon Cheesecake
A classic combination. Try experimenting with different-flavoured tea bags, if you like.
Hands-on time 30min, plus cooling and chilling. Cooking time about 10min. Serves 10 FOR THE BASE 50g (2oz) butter, melted, plus extra to grease 250g (9oz) shortbread biscuits FOR THE FILLING 5 platinum-grade gelatine leaves, we used Dr Oetker 300ml (½ pint) milk 4 Earl Grey tea bags, we used Twinings 500g (1lb 2oz) full-fat cream cheese 175g (6oz) icing sugar, sifted 300ml (1/2 pint) double cream FOR THE TOPPING 3 platinum-grade gelatine leaves 250g (9oz) lemon curd
1 Grease a 20.5cm (8in) round springform tin and line base and sides with baking parchment.
2 Whizz shortbread in a food processor until finely crushed. Pulse in melted butter. Press into prepared tin with the back of a spoon. Chill.
3 To make filling, cover gelatine with cold water; soak for 5min. Heat milk and tea bags in a pan until hot, squishing bags against sides of pan occasionally with a spoon. Take pan off heat. Lift gelatine out of water, squeeze out excess water; stir into milk mixture to dissolve. Set aside to cool and infuse.
4 When milk mixture is at room temperature, lift out teabags, squeezing them to extract flavour, then discard.
5 Using a handheld electric whisk, beat cream cheese, icing sugar and cream until combined. Add milk mixture and beat to soft peaks. Scrape into tin, level and chill for 2hr.
6 After 2hr, make the topping. Cover gelatine with cold water; soak for 5min. Lift out of water, squeeze out excess and add to a pan with 50ml (2fl oz) water. Heat gently, stirring, until gelatine dissolves. Take off heat, stir in lemon curd; cool for 10min. Gently pour over cheesecake, swirling tin so it covers the filling evenly. Chill until set, about 4hr.
7 To serve, transfer to a cake stand or plate, removing baking parchment. Serve in slices. PER SERVING 592cals, 7g protein, 39g fat (24g saturates), 52g carbs (39g total sugars), 1g fibre GET AHEAD Make up to 2 days ahead; keep chilled. Complete recipe to serve.