Ingredients - Ripple
2 Bags Butter at room temperature
125ml Sugar
½ Cup Wheat Flour, sifted
2 TBSP Tetley Earl Grey, open bag and use leaves
Ingredients - Cheesecake
1 Packet Chocolate Mint Tennis Biscuits
100g Butter
1 x 397g Tin Condensed Milk
1 x 250g Smooth Creamed Cottage Cheese
125ml Lemon Juice
125ml Boiling Water
2 Bags TetleyLemon Flavoured Tea
1 TBSP Gelatin
250ml Cream, whipped
Method
- 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
