Ingredients
Biscuit Base
- 60 g caramel biscuits (can substitute with digestive biscuits)
- 25 g unsalted butter
Cheese Mousse Layer
- 200 g cream cheese, softened at room temperature
- 20 g caster sugar (used in two portions)
- 80 ml hot milk (about 40°C)
- 10 g gelatin sheets, soaked in ice water for 10 minutes
- 3 g Earl Grey tea powder or tea powder from 2 Earl Grey tea bags
- 170 ml whipping cream
- Crushed caramel biscuits as needed (for decoration)
Earl Grey Mirror Glaze (Optional)
- 100 ml hot milk (about 40°C)
- 1 Earl Grey tea bag
- 5 g caster sugar
- 3 g gelatin sheets
Instructions
- Prepare Biscuit Base: Crush the caramel biscuits into a fine powder using a rolling pin, ensuring no large chunks remain. Melt the unsalted butter and mix it thoroughly with the biscuit crumbs until combined and sandy in texture. Press the mixture firmly and evenly into a parchment-lined mold using a rolling pin. Refrigerate for 10 minutes to set.
- Soften Cream Cheese: In a bowl, mix softened cream cheese with 10 g of caster sugar using a spatula until smooth and lump-free.
- Prepare Earl Grey Milk Mixture: Remove excess water from the soaked gelatin sheets and dissolve them completely in 80 ml of hot milk (around 40°C). Stir in 3 g of Earl Grey tea powder until well combined.
- Combine Cheese and Tea Mixture: Gradually incorporate the Earl Grey milk mixture into the cream cheese, mixing continuously until smooth and well blended.
- Whip Cream: Using a hand mixer on medium speed, whip the 170 ml of whipping cream until soft peaks form, which means you should see lines and a small hook when the whisk is lifted.
- Fold Cream into Mousse: Gently fold the whipped cream into the cream cheese and tea mixture with a spatula or mixer. Add about two crushed caramel biscuits for texture and stir gently to combine. Pour this mousse mixture over the chilled biscuit base. Tap the mold lightly to release air bubbles. Refrigerate for at least 4 hours or preferably overnight to set.
- Prepare Earl Grey Mirror Glaze (Optional): Steep 1 Earl Grey tea bag in 100 ml of hot milk for 5 minutes. Remove and squeeze the tea bag to extract full flavor. Add 5 g of caster sugar and stir. Remove excess water from soaked gelatin sheets and dissolve in the warm tea milk mixture completely. Allow the glaze to cool to room temperature.
- Apply Mirror Glaze: Gently pour the cooled glaze over the set mousse layer, spreading evenly. Refrigerate again for 1 to 2 hours to allow the glaze to firm up.
- Unmold and Decorate: Use a hairdryer to gently warm around the edges of the mold for easy release of the cheesecake. Decorate the top with crushed caramel biscuits before slicing and serving.
Notes
- Ensure cream cheese is softened to room temperature for the smoothest mousse texture.
- Soak gelatin sheets in ice water for at least 10 minutes for proper blooming before dissolving.
- If you don’t have Earl Grey tea powder, finely crush 2 Earl Grey tea bags to substitute.
- Use a gentle folding technique to keep the mousse light and airy.
- Refrigerate the cheesecake for at least 4 hours to allow the mousse to fully set, but overnight is best for optimal texture.
- The mirror glaze is optional but adds a beautiful shiny finish and extra tea flavor.
- To avoid lumps in the mousse, gradually mix in the milk-gelatin mixture into the cream cheese.
- For easier unmolding, warm the mold edges slightly with a hairdryer rather than tapping.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
