Tetley Lemon Black Ripple Cheesecake

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

  1. Crush the Tennis biscuits, then add the melted butter and mix well
  2. Press mixture into the sides and base of a pie dish or tin with a 4 cup capacity. Place in the fridge to chill
  3. 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
  4. Remove the teabags, then bring to the boil
  5. Once boiling, reduce the heat and add the corn flour, stirring until thickened
  6. Allow to cool slightly
  7. Beat the condensed milk, creamed cheese and lemon juice together
  8. Place the two teabags in boiling water and steep for 5 minutes, then remove the tea bags
  9. Sprinkle over the gelatin and stir to dissolve
  10. Once cooled slightly add to the cream cheese mixture, then fold in the whipped cream
  11. Pour into prepared crust
  12. 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
  13. Squiggle over the unset tart and use a skewer to create a ripple effect, then place in fridge to set
  14. Serve with remaining ripple mixture as a drizzle with the cheesecake

 

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