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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
Cook Time 20 minutes
Resting Time 4 minutes
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.