Notice: All online orders will be dispatched from Joekels head office, shipment 5-7 days depending on location. As a food and beverage company, we are mandated to continue production through the lockdown, ensuring that your favourite Joekels brands will be available instore nationwide subject to stock and store ranging. We carry the global FSSC22000 safety and quality certification, giving you peace of mind that all our products are packed under strict guidelines. We are also taking all precautions to ensure the safety of our factory staff at this time, and are really grateful to them that they are assisting us in continuing to supply the public with their favourite tea brands .

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

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