Earl Grey Basque Cheesecake

Ingredients

• 400 gwhipping cream or double cream
• 7Earl Grey tea bags (reserve 1 for later)
• 750 gcream cheese, softened to room temperature (about 3 blocks)
• 225 ggranulated sugar
• 1/2 teaspoonsalt
• 6 largeeggs, at room temperature
• 1 teaspoonvanilla extract

Instructions

1. 1

   Prepare the tin

   Heat the oven to 230°C. Line a 20 cm round cake tin with a large sheet of baking parchment, creasing it to fit the sides. Leave about 2.5–5 cm of parchment standing above the rim, and trim any longer pieces with scissors.

2. 2

   Steep the cream

   Put the cream and 6 Earl Grey tea bags in a small saucepan. Cover and bring to a simmer on the hob, then turn off the heat and leave to steep for 10 minutes. Squeeze the liquid from the bags with a spatula or gloved hand, then discard them. Leave the infused cream to cool at room temperature while you prepare the batter.

3. 3

   Beat the cheese

   Put the cream cheese, sugar and salt in a large mixing bowl. Beat with an electric hand mixer until very creamy and smooth.

4. 4

   Add the eggs

   Beat in the eggs one at a time, mixing between additions, until the batter is thick but fluid and very smooth. Mix in the vanilla extract with the final egg.

5. 5

   Mix in the tea

   Pour in 270 g of the infused cream. If you have less than 270 g, top it up with extra cream. Open the remaining Earl Grey tea bag and add its loose leaves to the batter; mix until combined.

6. 6

   Fill the tin

   Pour the batter into the lined tin, filling it almost to the top if the tin is 5 cm deep.

7. 7

   Bake until browned

   Bake for about 45–50 minutes, until the top is browned and the cheesecake is still very jiggly when shaken. If it is not sufficiently browned by 40 minutes, switch on the grill for the final 3–5 minutes of baking to add colour. Watch it continuously under the grill, as it can burn quickly.

8. 8

   Cool and slice

   Leave the cheesecake to cool completely before lifting it out of the tin. For clean slices, run a knife under hot water before cutting.

What is Basque cheesecake?

Basque cheesecake takes its name from the Basque region of Spain and is especially associated with San Sebastián. Unlike a neatly topped baked cheesecake, it is cooked at high heat until its parchment-lined sides and top are dark and caramelised.

This version adds Earl Grey, whose bergamot fragrance infuses the cream and whose tea leaves bring a little extra flavour to the batter. The contrast between the browned surface and the soft centre is the point.

Nutrition and macros by portion

The nutrition label shows one serving as written: 655 calories, 11g protein, 35g carbs, 54g fat.

Cream cheese, cream and eggs provide most of the fat and protein, while the sugar supplies most of the carbohydrates. Pair a slice with fresh berries or another fruit to add freshness and balance the rich texture.

Infusing the cream

Tea bags: Steep six bags in the cream for 10 minutes, then squeeze them well so their flavourful liquid goes into the batter. Let the cream cool before mixing it with the cheese and eggs.

Loose leaves: The seventh bag is opened and its leaves are stirred directly into the batter. This gives the finished cheesecake a more visible tea-speckled appearance.

Building a smooth batter

Room-temperature ingredients: Softened cream cheese and room-temperature eggs are easier to combine into a smooth mixture. Beat the cheese, sugar and salt first, then add the eggs individually.

Gentle additions: Mix after each egg until it is incorporated, rather than tipping them all in at once. The recipe aims for a batter that is smooth, thick and still fluid.

The browned top and soft centre

High heat: Baking at 230°C encourages the top to brown while the centre stays soft. The cake should still wobble noticeably when shaken at the end of baking.

Extra colour: If the top needs more browning at 40 minutes, use the grill for 3–5 minutes at the end. Keep a close watch throughout, since the surface can darken very quickly.

Timing and cooling

Bake time: Allow about 45–50 minutes in the oven, with the browning check at 40 minutes. The precise finish is judged by the colour and jiggle as well as the clock.

Cooling: Leave the cheesecake in the tin until it has cooled completely before lifting it out. This also gives the soft centre time to settle for serving.

Serving and slicing

Clean slices: Run a knife under hot water before cutting, as directed, and repeat as needed for tidy portions. The creamy texture is best appreciated without cutting the cake straight from the oven.

On the side: Serve slices on their own or with fresh berries for a tart contrast. Keep accompaniments simple so the Earl Grey and caramelised top remain the focus.

Recipe notes & tips

• Line the tin with enough parchment to stand above its rim, as the batter rises during baking.
• Let the infused cream cool before adding it to the batter.
• Add the eggs one at a time to help keep the batter smooth.
• Measure 270 g of infused cream and top up with extra cream if needed.
• Check the cheesecake at 40 minutes and use the grill only if the top needs more colour.
• Keep the cheesecake under close watch whenever the grill is on.

Variations

• Tea strength: Steep the six tea bags for the full 10 minutes for a pronounced Earl Grey aroma.
• Citrus accent: Add finely grated orange zest to complement the bergamot notes.
• Berry pairing: Serve each slice with fresh berries for a bright, tart contrast.
• Tea garnish: Dust a little finely ground Earl Grey over each slice just before serving.
• Plain version: Leave out the loose tea leaves while keeping the cream infusion for a subtler tea flavour.

Common mistakes to avoid

• Hot infused cream: Let it cool before mixing it in so it does not warm the other ingredients.
• Lumpy batter: Soften the cream cheese to room temperature and beat it smooth before adding eggs.
• Eggs added together: Mix them in one at a time to keep the batter even.
• Pale top: If it is not browned enough at 40 minutes, use the grill for 3–5 minutes and watch it continuously.
• Overbaking: Take the cheesecake out while its centre is still very jiggly when shaken.
• Slicing too soon: Cool the cake completely before removing it from the tin and cutting.

How to store

Once completely cool, cover and refrigerate for up to 4 days. Bring a slice towards room temperature before serving, or warm it briefly and gently if you prefer it less chilled.

Frequently asked questions