Thé des Trésors cheesecake
Serves 4 Dessert
- 3 tablespoons Thé des Trésors
- 2/3 cup graham cracker crumbs (80g)
- 2 tablespoons melted butter (25g)
- 2.5 tablespoons sugar (37.5g)
- 7.1 oz cream cheese (200g)
- 1/2 cup sour cream (120g)
- 1+1/3 gelatine sheets
- 4 cake rings (7cm diam. and 4cm high)
- Warm the sour cream in a small saucepan, keeping it just below the boil.
- Fill a paper filter (size L) with the Thé des Trésors tea, place it in a small bowl, and pour the cream over it. Check that the cream is in contact with all of the tea, then cover and steep for 10 minutes.
- Wrap with cling film and refrigerate for at least 1 hour or until completely cooled.
- In a medium bowl, pour the Graham Cracker crumbs and stir in the melted butter until combined.
- Line the cake rings with parchment paper so that the cheesecakes can be removed cleanly from the rings. If you do not have this type of mold, you can use verrines.
- Press the biscuit/butter mixture into the bottom of the four cake rings, then refrigerate while you prepare the cheesecake batter.
- Soak the gelatine sheets in a large bowl of cold water for 10 minutes
- Set aside two tablespoons of tea-infused crème fraîche and whip the remainder until it forms stiff peaks.
- In a large bowl, whisk the cream cheese and sugar together for 3 minutes to soften.
- Wring the water gently from the gelatine sheets. Warm the remaining two tablespoons of sour cream in the microwave and add the gelatine, which will melt instantly.
- Stir immediately with a fork, then pour into the cream cheese mixture. It is important to whisk the batter right away so that the gelatine blends in easily without clumping.
- Fold the whipped cream delicately to avoid deflating it.
- Divide among the cake rings and smooth the surface. Refrigerate for at least 6 hours (ideally overnight).
- Remove the cake rings by running a knife along the inside edge, then serve.