Creamy Earl Grey Basque Cheesecake (Lava Center)

If f you are a fan of tea-infused desserts, this Earl Grey Basque Cheesecake is going to be your new obsession.

Unlike a traditional New York cheesecake which is dense and firm, this Earl Grey Basque Cheesecake features a signature caramelized “burnt” exterior that hides an incredibly creamy, almost molten center. By infusing the heavy cream with premium tea leaves, every bite is bursting with the floral, citrusy notes of Earl Grey.

This recipe is perfect for beginners because it requires no water bath and no fancy decoration. It looks rustic, tastes elegant, and is surprisingly easy to make.

Why Make This Earl Grey Basque Cheesecake?

• The “Lava” Texture: This isn’t just a cake; it’s an experience. Baked at high heat, the center stays soft, gooey, and custard-like.
• Aromatic Earl Grey Flavor: The tea cuts through the richness of the cheese, making this Earl Grey Basque Cheesecake much lighter on the palate than regular versions.
• No Stress Baking: Basque cheesecakes are famously forgiving. You actually want it to burn slightly on top!

Ingredients Note

To make the perfect Earl Grey Basque Cheesecake, quality matters:

• Earl Grey Tea: Use loose-leaf tea or open up 3 high-quality tea bags. The bergamot aroma is the soul of this cake. Learn more about Earl Grey tea here
• Cream Cheese: Must be softened at room temperature. If it’s cold, your batter will be lumpy.
• Heavy Cream: Use full-fat whipping cream (35% fat) for that luxurious texture.
• Cornstarch: A small amount helps stabilize the eggs and gives the cake structure while keeping the center creamy.

Step-by-Step Instructions

Step 1: Infuse the Cream Pour the heavy cream and Earl Grey tea leaves into a saucepan. Simmer over low heat until small bubbles appear. Turn off the heat, cover with a lid, and let it steep for 15 minutes. This step ensures your Earl Grey Basque Cheesecake has a deep, robust tea flavor.

Step 2: Smooth the Cream Cheese In a large mixing bowl, combine the softened cream cheese and sugar. Use a spatula to mash and mix until the sugar is completely dissolved and the cheese is smooth.

Step 3: Add Eggs Gradually Add the eggs (3 whole eggs + 1 yolk) into the cheese mixture one by one. Whisk thoroughly after each addition. This ensures the eggs emulsify properly with the cheese, creating a uniform batter.

Step 4: Incorporate the Tea Cream Pour the tea-infused cream (from Step 1) into the batter. Stir well to combine. The batter will become more liquid and fragrant.

Step 5: Add Dry Ingredients Add the cornstarch to the bowl. Whisk well until no dry powder remains visible.

Step 6: Strain for Perfection Important: Strain the batter through a fine sieve twice before pouring it into a 6-inch round mold lined with parchment paper. This removes any air bubbles and tea residue, ensuring the texture is silky smooth.

Step 7: Bake and Chill Preheat your oven to 230°C (446°F). Bake the cheesecake for 20 minutes. The top should be dark brown (burnt), but the center should still be jiggly. Let it cool completely at room temperature, then refrigerate for at least 4 hours before slicing.

Chef’s Tips for Perfection

• High Heat is Key: Ensure your oven is fully preheated to 230°C. The high heat creates the signature burnt top while keeping the inside undercooked (lava style).
• Don’t Overbake: 20 minutes is the sweet spot for a gooey center. If you bake longer, it will become a regular cheesecake.
• Sieving is Mandatory: Straining the batter twice gives it that professional, silky smooth mouthfeel. Do not skip this!

Earl Grey Lava Basque Cheesecake

An aromatic twist on the classic Basque Cheesecake. Infused with Earl Grey tea, featuring a caramelized top and a molten, creamy center.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Resting Time 4 minutes mins

Servings: 6 people

Course: Dessert

Cuisine: Spanish Fusion

Calories: 320

Ingredients Method Notes

Ingredients

  

• 200 g Heavy cream Whipping cream
• 5 g Earl Grey tea leaves
• 300 g Cream cheese softened
• 55 g Caster sugar
• 3 Whole eggs
• 1 Egg yolk
• 10 g Cornstarch

Method

 

1. Crust: Mix biscuit crumbs and melted butter. Press firmly into a 6-inch mold. Chill.
2. Matcha Base: Melt white chocolate and matcha powder together. Mix with softened cream cheese until uniform.
3. Custard: In a pot, whisk yolks, sugar, and milk. Cook on low heat until thickened. Add soaked gelatin and stir to dissolve.
4. Combine: Strain the hot custard into the matcha-cheese mixture. Whisk well.
5. Finish Batter: Add liquid heavy cream. Stir until smooth. Strain the entire batter to ensure no lumps.
6. Chill: Pour into the mold. Refrigerate for 4+ hours.
7. Serve: Unmold carefully with a warm towel or hairdryer. Dust with matcha powder.

Notes

• Storage: Keep the cheesecake in the refrigerator for up to 3 days. The lava texture is best enjoyed within the first 24 hours.
• Tea Flavor: If you prefer a stronger tea flavor, you can grind 1 teaspoon of tea leaves into a fine powder and add it directly to the batter along with the cornstarch.
• Serving: Serve cold straight from the fridge for a fudge-like texture, or let it sit at room temperature for 15 minutes for a softer, meltier texture.