For those with a penchant for the harmonious blend of blueberries and the aromatic notes of Earl Gray tea, this cheesecake is an absolute must-try. Adorned with a lush blueberry sauce and Pocky garnish, this dessert promises a burst of flavor in every bite.
Ingredients:
For the Blueberry Sauce:
- Blueberries: 200g
- Sugar: 35g
- Juice of half a lemon
For the Cookie Base:
- Blueberry Pocky: 120g
- Butter (melted): 40g
For the Earl Gray Cheese Layer:
- Softened Cream Cheese: 280g
- Sugar: 60g
- Light Cream: 200g
- Earl Gray Tea: 2 bags
- Gelatin (pre-soaked in cold water): 12g
Method:
- Blueberry Sauce: In a saucepan over medium-high heat, combine blueberries, sugar, and lemon juice. Stir occasionally until the sauce thickens. Set aside to cool.
- Cookie Base: Blitz the Blueberry Pocky in a blender or food processor until finely crushed. Combine with melted butter and press the mixture firmly into the base of a square mold. Chill until set.
- Earl Gray Cheese Layer: In a pot, heat the light cream. Add the contents of the Earl Gray tea bags to the cream and stir. Bring to a near boil, then remove from heat. Incorporate the soaked gelatin until fully dissolved. In a separate bowl, whisk the cream cheese with sugar until smooth. Gradually fold in the tea-infused cream. Pour this mixture over the prepared base. Drizzle some of the cooled blueberry sauce on top and create a marbled effect using a skewer or knife. Chill for at least 4 hours.
- Once set, garnish with additional cream and pieces of Blueberry Pocky.
Serve and enjoy this delightful twist on a classic cheesecake!
