Contests

Ingredients

• 1 1/4 cups graham crumbs
• 1/4 cup butter, melted
• 750 grams (3 pkg.) Philadelphia Cream Cheese, softened
• 3/4 cup granulated sugar
• 3 eggs
• 2 tablespoons pure vanilla extract
• 4 Bags of Earl Grey Tea, not brewed
• 2/3 cup boiling water
• 1/3 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 2 cups whipping cream

Directions

1. Heat oven to 350 degrees F.
2. Mix graham crumbs and melted butter; press into the bottom of a 9-inch springform pan.
3. Bake the graham base for 5 minutes and remove from oven to cool while making filling.
4. Steep Earl Grey tea bags in the boiling water. Make sure it is very strong tea.
5. While the tea is steeping, beat cream cheese and sugar until well blended.
6. Add vanilla to the cream cheese mixture and blend well.
7. Measure out 1/3 C. of the tea and add it to the cream cheese filling. Stir to combine.
8. Add eggs, 1 at a time, mixing on low speed after each, just until blended.
9. Pour cream cheese mixture over crust.
10. Bake the cheesecake for 40 - 50 minutes or until centre is almost set. Run knife around rim of pan to loosen cake
11. Cool before removing rim. Refrigerate at least 4 hours before serving.
12. To make the London Fog Cream for a topping, take the remaining 1/3 C. of tea and place in a small saucepan.
13. Add the 1/3 C. sugar to the tea and allow the tea and sugar to gently boil over low heat.
14. As the sugar and tea simmer, a syrup will form. Once the syrup becomes crystalized, remove from heat.
15. Add the second amount of vanilla and stir to blend.
16. Once this has cooled, whip the cream and use the sugar mixture to sweeten the cream.
17. Decorate cheesecake with the London Fog Cream. Enjoy!