Recipe: Black Tea Cheesecake

Think of it as your classic cheesecake with a little tea-lover’s flair — a cheesecake that’s creamy and rich, yet layered with the cozy aroma of tea.

Ingredients:

Cream cheese — 250 g
Heavy cream — 200 g
Granulated sugar — 120 g
Black tea — 12 g (about 2–3 tea bags or 2 tbsp loose leaf)
Eggs — 3
Cake flour — 30 g
Lemon juice — 15 g (about 1 tbsp)
Whole-wheat biscuits — 100 g
Unsalted butter — 45 g

Tea recommendations:

For a floral and creamy aroma → Cream Earl Grey
For a refined, citrus-floral twist → Baroness Grey
For a classic, malty richness → Organic White Rock Breakfast Black Tea

Instructions

Step 1 — Prepare the Crust

Place the biscuits in a sturdy plastic bag and crush them finely with a rolling pin. Add melted butter, mix well, and press the mixture evenly into the bottom of a cake pan to form a smooth crust.

Pop it into the fridge while you prepare the filling — this helps it set firmly.

Step 2 — Make the Cheese Mixture

Let your cream cheese soften at room temperature (so it blends like a dream). Using a hand mixer or whisk, beat it until smooth, then add the sugar and mix again until fully combined.

Add the eggs one at a time, mixing well after each addition. Pour in the heavy cream, lemon juice, and finally sift in the flour — stir gently until you have a silky, lump-free batter.

Step 3 — Infuse with Tea

Here’s where the magic happens. Brew your black tea strong and fragrant — about 100 mL of hot water for 12 g of tea. Let it steep until the aroma fills the room.

Strain the brewed tea, but don’t throw away the leaves — add both the tea liquid and the softened leaves into your batter for an extra burst of flavour. Stir evenly.

Step 4 — Bake Gently

Pour the batter over the crust. Place your cake pan in a larger baking dish and fill it halfway with hot water (this gentle water-bath method keeps the texture creamy and smooth).

Bake at 170 °C / 338 °F for about 80 minutes, or until the centre looks just set.

Let the cheesecake cool completely before removing it from the pan. Chill in the fridge for a few hours — it’s worth the wait.

A Slice of Tea-Infused Bliss

Enjoy it with a freshly brewed cup of the same tea you used in the recipe — it makes for the perfect pairing.

💛 A Note from Angelica Teapot

We love experimenting with tea beyond the teacup — it’s one of the best ways to bring creativity and comfort into the kitchen. Whether you’re baking, brewing, or gifting, tea adds warmth and character to everything it touches.

If you try this recipe, tag us on Instagram @angelica.teapot — we’d love to see your creations!