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


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


  • 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