Tetley Black Tea Infused Basque Cheesecake

Ingredients:

• 750g cream cheese (room temp)
• 400ml whipping cream
• 6 Tetley Premium Black tea bags
• 1 cup brown sugar
• 1 tbsp vanilla essence
• 4 eggs
• ¼ cup all-purpose flour

Method:

1. Preheat oven to 200°C (fan off). Line a 20cm springform tin with baking paper, letting it overhang.
2. Gently heat cream in a pot. Once warm (not boiling), add the tea bags and let steep for 10 - 15 minutes. Remove tea bags and let the cream cool slightly.
3. In a large bowl, beat cream cheese and brown sugar until smooth.
4. Add eggs one at a time, mixing well after each.
5. Mix in vanilla essence, then slowly add the tea-infused cream.
6. Sift in flour and mix until just combined.
7. Pour into prepared tin and bake for 50 - 60 mins, until the top is dark and jiggly in the centre.
8. Let cool completely, then chill in the fridge for a few hours or overnight.