Tetley Lemon Black Ripple Cheesecake

Ripple Ingredients:

2bags Butter at room temperature
125 ml Sugar
½ cup  Wheat flour, sifted
2 TBSP Tetley Earl Grey, open bag and use leaves

Cheesecake:

1 packet Chocolate mint Tennis biscuits
100g Butter
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
1 TBSP Gelatin
250 ml 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.

Makes:1 large tart

{"id":32299810925,"title":"Tetley Lemon Black Ripple Cheesecake","created_at":"2019-08-23T08:56:43+02:00","body_html":"\u003cp\u003e\u003cstrong\u003eRipple Ingredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"table-responsive\"\u003e\n\u003ctable class=\"table incr-tb\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e2bags\u003c\/td\u003e\n\u003ctd\u003eButter at room temperature\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e125 ml\u003c\/td\u003e\n\u003ctd\u003eSugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e½ cup \u003c\/td\u003e\n\u003ctd\u003eWheat flour, sifted\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e2 TBSP\u003c\/td\u003e\n\u003ctd\u003eTetley Earl Grey, open bag and use leaves\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCheesecake:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"table-responsive\"\u003e\n\u003ctable class=\"table incr-tb\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e1 packet\u003c\/td\u003e\n\u003ctd\u003eChocolate mint Tennis biscuits\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e100g\u003c\/td\u003e\n\u003ctd\u003eButter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1 x 397g tin\u003c\/td\u003e\n\u003ctd\u003eCondensed milk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1 x 250g\u003c\/td\u003e\n\u003ctd\u003eSmooth creamed cottage cheese\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e125 ml\u003c\/td\u003e\n\u003ctd\u003eLemon juice\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e125 ml\u003c\/td\u003e\n\u003ctd\u003eBoiling water\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e2bags\u003c\/td\u003e\n\u003ctd\u003eTetleyLemon flavoured Tea\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1 TBSP\u003c\/td\u003e\n\u003ctd\u003eGelatin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e250 ml\u003c\/td\u003e\n\u003ctd\u003eCream, whipped\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCrush the Tennis biscuits, then add the melted butter and mix well\u003c\/li\u003e\n\u003cli\u003ePress mixture into the sides and base of a pie dish or tin with a 4 cup capacity. Place in the fridge to chill.\u003c\/li\u003e\n\u003cli\u003eMake the ripple by placing boiling water, teabags and sugar in a pot, then stir until sugar has dissolved and you have a strong tea.\u003c\/li\u003e\n\u003cli\u003eRemove the teabags, then bring to the boil.\u003c\/li\u003e\n\u003cli\u003eOnce boiling, reduce the heat and add the corn flour, stirring until thickened.\u003c\/li\u003e\n\u003cli\u003eAllow to cool slightly\u003c\/li\u003e\n\u003cli\u003eBeat the condensed milk, creamed cheese and lemon juice together.\u003c\/li\u003e\n\u003cli\u003ePlace the two teabags in boiling water and steep for 5 minutes, then remove the tea bags.\u003c\/li\u003e\n\u003cli\u003eSprinkle over the gelatin and stir to dissolve.\u003c\/li\u003e\n\u003cli\u003eOnce cooled slightly add to the cream cheese mixture, then fold in the whipped cream.\u003c\/li\u003e\n\u003cli\u003ePour into prepared crust.\u003c\/li\u003e\n\u003cli\u003ePlace some ripple mixture into a piping bag or a little sandwich bag, which you snip the tip off to form a small piping bag.\u003c\/li\u003e\n\u003cli\u003eSquiggle over the unset tart and use a skewer to create a ripple effect, then place in fridge to set.\u003c\/li\u003e\n\u003cli\u003eServe with remaining ripple mixture as a drizzle with the cheesecake.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMakes:\u003c\/strong\u003e1 large tart\u003c\/p\u003e","blog_id":46179450989,"author":"Candice Sessions","user_id":36221059181,"published_at":"2019-08-23T08:56:00+02:00","updated_at":"2020-01-17T12:10:08+02:00","summary_html":"","template_suffix":null,"handle":"tetley-lemon-black-ripple-cheesecake","tags":"Black Tea, What’s Brewing","image":{"created_at":"2019-08-23T11:02:47+02:00","alt":null,"width":1200,"height":628,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0073\/9734\/3341\/articles\/cake.jpg?v=1566550968"}} articles/cake.jpg