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