Earl Grey Cheesecake

The perfect cheesecake doesn’t exis…

April 7, 2020


Ashley Fungone

Earl Grey Cheesecake

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Earl Grey Cheesecake


For the Crust

  • 9 ounces graham crackers

  • 1 Tablespoon granulated sugar

  • ¼ teaspoon kosher salt

  • ½ cup (1 stick) unsalted butter, melted and slightly cooled

For the Filling

  • 20 ounces cream cheese, room temperature

  • ¾ cup granulated sugar

  • ¼ teaspoon kosher salt

  • 1 Tbsp vanilla paste

  • ⅔ cup sour cream, room temperature

  • ¼ teaspoon finely grated lemon zest

  • 1.5 Tbsp ground earl grey tea

  • 2 large eggs, room temperature


  1. Preheat oven to 350°. Pulse graham crackers in a food processor until fine crumbs form (you should have about 2 cups). Add the sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.
  2. Transfer the mixture to an 8-inch spring form pan and press the crumbs firmly onto the bottom and at least halfway up the sides of pan. Bake crust until fragrant and edges just start to take on color, 12–15 minutes. Transfer to a wire rack and let cool.
  3. Preheat oven to 325°. In a mixing bowl fitted with a paddle attachment, beat the cream cheese, granulated sugar, and salt, occasionally scraping down sides of bowl as needed, until smooth. Add the vanilla, sour cream, earl grey, and lemon zest and mix until smooth. Add eggs and beat until combined.
  4. Scrape into cooled crust and bake cheesecake until edges are set but center is still wobbly, 35–40 minutes. Transfer to a wire rack and let cool. Chill until firm, at least 2 hours. Top with salted caramel or enjoy plain. 

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