Tetley Lemon Black Ripple Cheesecake
|2bags||Butter at room temperature|
|½ cupl||Wheat flour, sifted|
|2 TBSP||Tetley Earl Grey, open bag and use leaves|
|1 packet||Chocolate mint Tennis biscuits|
|1 x 397g tin||Condensed milk|
|1 x 250g||Smooth creamed cottage cheese|
|125 ml||Lemon juice|
|125 ml||Boiling water|
|2bags||TetleyLemon flavoured Tea|
|250 ml||Cream, whipped|
- Crush the Tennis biscuits, then add the melted butter and mix well.
- Press mixture into the sides and base of a pie dish or tin with a 4 cup capacity. Place in the fridge to chill.
- Make the ripple by placing boiling water, teabags and sugar in a pot, then stir until sugar has dissolved and you have a strong tea.
- Remove the teabags, then bring to the boil.
- Once boiling, reduce the heat and add the corn flour, stirring until thickened.
- Allow to cool slightly.
- Beat the condensed milk, creamed cheese and lemon juice together.
- Place the two teabags in boiling water and steep for 5 minutes, then remove the tea bags.
- Sprinkle over the gelatin and stir to dissolve.
- Once cooled slightly add to the cream cheese mixture, then fold in the whipped cream.
- Pour into prepared crust.
- Place some ripple mixture into a piping bag or a little sandwich bag, which you snip the tip off to form a small piping bag.
- Squiggle over the unset tart and use a skewer to create a ripple effect, then place in fridge to set.
- Serve with remaining ripple mixture as a drizzle with the cheesecake.
Makes:1 large tart