Hey guys!
Happy New Year! 2017 is gone, and 2018 is officially here! Here's to hoping that 2018 brings good things our way! 👍
I did make a few changes from the original recipe besides using the Earl-Grey tea. Some on purpose, some not. I accidentally used 8 tablespoons of butter instead of the 6 the recipe calls for. Whoops, but not surprising. I ended up having to add a few more Oreos and powdered sugar to the crust mix. I also ended up with melted butter all in the bottom of my oven because it leaked out of the bottom of the springform pan. The recipe didn't mention this, but I suggest wrapping the entire outside of the pan with heavy-duty aluminum foil to keep the butter from dripping out into your oven! Do this when you bake the crust as well as when you bake the actual cheesecake. I did not have any, so I cooked the cheesecake on a baking sheet after the melted butter fiasco. Also, I did not use tea bags. I instead used loose leaf tea inside of tea infusers. There will be a pic below to show you what I mean. If you do use tea bags, keep in mind that my husband says you NEVER EVER squeeze the tea bags after steeping. Just passing along the knowledge 😉
The husband liked this cheesecake, but it was just too sweet for him. Now, being honest, the crust and Earl Grey Whipped topping were not my absolute favorite. Good? Yes. But, I am not a huge white chocolate fan, which is in the topping, and the crust ended up just a little too hard for my liking. Probably because I put the pan on a baking sheet...? Anyway, the chocolate filling was REALLY good. I just will probably not make this again for myself or husband. The in-laws really liked it though, especially my sister-in-law. If you like things sweet and enjoy the combination of white and milk chocolate, this cheesecake might be right up your alley! Have fun!
Prep Time: 30-60 minutes
Cook Time: 55-105 minutes
Servings: 12-16
Crust:
2 cups of Oreos, crushed
1/4 cup powdered sugar
6 tablespoons butter, melted
Filling:
1/2 cup heavy cream
2 cups (12 oz.) semi-sweet chocolate chips or chopped chocolate
1 teaspoon instant coffee powder
24 oz. cream cheese, softened
1 cup granulated sugar
4 eggs, room temperature
1 teaspoon vanilla
2 tablespoons all-purpose flour
Earl-Grey Whipped Cream:
2 Earl-Grey tea bags, or enough loose tea leaves for 2 servings
2 cups heavy cream
2 cups (12 oz.) white chocolate chips or chopped chocolate
Earl-Grey Whipped Cream:
1.) Heat 2 cups heavy cream on stove top just until starts to steam.
2.) Steep with tea bags (or tea infusers) for 5 minutes, then remove.
3.) Reheat cream just to a boil and remove from heat.
4.) Add white chocolate. Let sit 30 seconds to allow chocolate to melt.
5.) Whisk until smooth.
6.) Chill overnight.
*You can change the flavor of the whipped cream by using any tea flavor or instant coffee.
Crust:
1.) Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9 inch springform pan. (Can line with parchment paper for easier removal. I also suggest wrapping entire outside of pan with heavy-duty aluminum foil.)
2.) In food processor, process Oreos, melted butter, and powdered sugar.
3.) Press mixture firmly into bottom of pan and slightly up the sides if desired.
4.) Bake the crust 10-15 minutes.
5.) Remove from oven and reduce oven heat to 350 degrees Fahrenheit.
Filling:
1.) Beat cream cheese and sugar together at low speed. (Use paddle attachment with stand mixer or can use hand mixer.)
2.) Add eggs one at a time, scraping mixture after each addition.
3.) Add vanilla, then flour. Mix until smooth.
4.) In a microwave safe bowl, combine 1/2 cup heavy cream and chocolate. Heat, stirring every 30 seconds, until mixture is melted and smooth.
5.) Add coffee powder.
6.) Add the chocolate mixture to the cream cheese mixture.
7.) Mix until all is combined and smooth.
8.) Pour batter on top of the crust in pan. Bake 45-50 minutes, until toothpick inserted one inch from outside edge comes out clean, or temp reaches 175 degrees Fahrenheit 1 inch from outside edge.
9.) Turn off oven and crack door open several inches.
10.) Allow cake to cool in oven for 1 hour.
11.) Remove from oven and allow to cool completely.
12.) Once cooled, refrigerate until chilled completely, preferably overnight.
13.) Before serving, remove whipped cream topping and whip with mixer until stiff peak forms.
14.) Remove cheesecake from pan and place on serving dish.
15.) Add whipped cream topping to cake.
16.) Optional: Garnish with crumbled Oreos.
*******************************
Crust:
2 cups of Oreos, crushed
1/4 cup powdered sugar
6 tablespoons butter, melted
Filling:
1/2 cup heavy cream
2 cups (12 oz.) semi-sweet chocolate chips or chopped chocolate
1 teaspoon instant coffee powder
24 oz. cream cheese, softened
1 cup granulated sugar
4 eggs, room temperature
1 teaspoon vanilla
2 tablespoons all-purpose flour
Earl-Grey Whipped Cream:
2 Early-Grey tea bags, or enough loose tea leaves for 2 servings
2 cups heavy cream
2 cups (12 oz.) white chocolate chips or chopped chocolate
Earl-Grey Whipped Cream:
1.) Heat 2 cups heavy cream on stove top just until starts to steam.
2.) Steep with tea bags (or tea infusers) for 5 minutes, then remove.
3.) Reheat cream just to a boil and remove from heat.
4.) Add white chocolate. Let sit 30 seconds to allow chocolate to melt.
5.) Whisk until smooth.
6.) Chill overnight.
*You can change the flavor of the whipped cream by using any tea flavor or instant coffee.
Crust:
1.) Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9 inch springform pan. (Can line with parchment paper for easier removal. I also suggest wrapping entire outside of pan with heavy-duty aluminum foil.)
2.) In food processor, process Oreos, melted butter, and powdered sugar.
3.) Press mixture firmly into bottom of pan and slightly up the sides if desired.
4.) Bake the crust 10-15 minutes.
5.) Remove from oven and reduce oven heat to 350 degrees Fahrenheit.
Filling:
1.) Beat cream cheese and sugar together at low speed. (Use paddle attachment with stand mixer or can use hand mixer.)
2.) Add eggs one at a time, scraping mixture after each addition.
3.) Add vanilla, then flour. Mix until smooth.
4.) In a microwave safe bowl, combine 1/2 cup heavy cream and chocolate. Heat, stirring every 30 seconds, until mixture is melted and smooth.
5.) Add coffee powder.
6.) Add the chocolate mixture to the cream cheese mixture.
7.) Mix until all is combined and smooth.
8.) Pour batter on top of the crust in pan. Bake 45-50 minutes, until toothpick inserted one inch from outside edge comes out clean, or temp reaches 175 degrees Fahrenheit 1 inch from outside edge.
9.) Turn off oven and crack door open several inches.
10.) Allow cake to cool in oven for 1 hour.
11.) Remove from oven and allow to cool completely.
12.) Once cooled, refrigerate until chilled completely, preferably overnight.
13.) Before serving, remove whipped cream topping and whip with mixer until stiff peak forms.
14.) Remove cheesecake from pan and place on serving dish.
15.) Add whipped cream topping to cake.
16.) Optional: Garnish with crumbled Oreos.
Happy New Year! 2017 is gone, and 2018 is officially here! Here's to hoping that 2018 brings good things our way! 👍
I did make a few changes from the original recipe besides using the Earl-Grey tea. Some on purpose, some not. I accidentally used 8 tablespoons of butter instead of the 6 the recipe calls for. Whoops, but not surprising. I ended up having to add a few more Oreos and powdered sugar to the crust mix. I also ended up with melted butter all in the bottom of my oven because it leaked out of the bottom of the springform pan. The recipe didn't mention this, but I suggest wrapping the entire outside of the pan with heavy-duty aluminum foil to keep the butter from dripping out into your oven! Do this when you bake the crust as well as when you bake the actual cheesecake. I did not have any, so I cooked the cheesecake on a baking sheet after the melted butter fiasco. Also, I did not use tea bags. I instead used loose leaf tea inside of tea infusers. There will be a pic below to show you what I mean. If you do use tea bags, keep in mind that my husband says you NEVER EVER squeeze the tea bags after steeping. Just passing along the knowledge 😉
The husband liked this cheesecake, but it was just too sweet for him. Now, being honest, the crust and Earl Grey Whipped topping were not my absolute favorite. Good? Yes. But, I am not a huge white chocolate fan, which is in the topping, and the crust ended up just a little too hard for my liking. Probably because I put the pan on a baking sheet...? Anyway, the chocolate filling was REALLY good. I just will probably not make this again for myself or husband. The in-laws really liked it though, especially my sister-in-law. If you like things sweet and enjoy the combination of white and milk chocolate, this cheesecake might be right up your alley! Have fun!
(Scroll to bottom to see recipe without pictures.)
Recipe adapted from: Arkansas Living, December 2017Prep Time: 30-60 minutes
Cook Time: 55-105 minutes
Servings: 12-16
Chocolate-Earl Grey Cheesecake
Ingredients
Crust:
2 cups of Oreos, crushed
1/4 cup powdered sugar
6 tablespoons butter, melted
1/2 cup heavy cream
2 cups (12 oz.) semi-sweet chocolate chips or chopped chocolate
1 teaspoon instant coffee powder
24 oz. cream cheese, softened
1 cup granulated sugar
4 eggs, room temperature
1 teaspoon vanilla
2 tablespoons all-purpose flour
Earl-Grey Whipped Cream:
2 Earl-Grey tea bags, or enough loose tea leaves for 2 servings
2 cups heavy cream
2 cups (12 oz.) white chocolate chips or chopped chocolate
Directions
(Make Earl-Grey Whipped Cream the day before the cheesecake.)
Earl-Grey Whipped Cream:
1.) Heat 2 cups heavy cream on stove top just until starts to steam.
2.) Steep with tea bags (or tea infusers) for 5 minutes, then remove.
3.) Reheat cream just to a boil and remove from heat.
4.) Add white chocolate. Let sit 30 seconds to allow chocolate to melt.
5.) Whisk until smooth.
*You can change the flavor of the whipped cream by using any tea flavor or instant coffee.
Crust:
1.) Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9 inch springform pan. (Can line with parchment paper for easier removal. I also suggest wrapping entire outside of pan with heavy-duty aluminum foil.)
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| My new pan! |
2.) In food processor, process Oreos, melted butter, and powdered sugar.
3.) Press mixture firmly into bottom of pan and slightly up the sides if desired.
4.) Bake the crust 10-15 minutes.
5.) Remove from oven and reduce oven heat to 350 degrees Fahrenheit.
Filling:
1.) Beat cream cheese and sugar together at low speed. (Use paddle attachment with stand mixer or can use hand mixer.)
2.) Add eggs one at a time, scraping mixture after each addition.
3.) Add vanilla, then flour. Mix until smooth.
4.) In a microwave safe bowl, combine 1/2 cup heavy cream and chocolate. Heat, stirring every 30 seconds, until mixture is melted and smooth.
6.) Add the chocolate mixture to the cream cheese mixture.
7.) Mix until all is combined and smooth.
10.) Allow cake to cool in oven for 1 hour.
12.) Once cooled, refrigerate until chilled completely, preferably overnight.
13.) Before serving, remove whipped cream topping and whip with mixer until stiff peak forms.
14.) Remove cheesecake from pan and place on serving dish.
16.) Optional: Garnish with crumbled Oreos.
Enjoy!
*******************************
Chocolate-Earl Grey Cheesecake
Ingredients
Crust:
2 cups of Oreos, crushed
1/4 cup powdered sugar
6 tablespoons butter, melted
Filling:
1/2 cup heavy cream
2 cups (12 oz.) semi-sweet chocolate chips or chopped chocolate
1 teaspoon instant coffee powder
24 oz. cream cheese, softened
1 cup granulated sugar
4 eggs, room temperature
1 teaspoon vanilla
2 tablespoons all-purpose flour
Earl-Grey Whipped Cream:
2 Early-Grey tea bags, or enough loose tea leaves for 2 servings
2 cups heavy cream
2 cups (12 oz.) white chocolate chips or chopped chocolate
Directions
(Make Earl-Grey Whipped Cream the day before the cheesecake.)
Earl-Grey Whipped Cream:
1.) Heat 2 cups heavy cream on stove top just until starts to steam.
2.) Steep with tea bags (or tea infusers) for 5 minutes, then remove.
3.) Reheat cream just to a boil and remove from heat.
4.) Add white chocolate. Let sit 30 seconds to allow chocolate to melt.
5.) Whisk until smooth.
6.) Chill overnight.
*You can change the flavor of the whipped cream by using any tea flavor or instant coffee.
Crust:
1.) Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9 inch springform pan. (Can line with parchment paper for easier removal. I also suggest wrapping entire outside of pan with heavy-duty aluminum foil.)
2.) In food processor, process Oreos, melted butter, and powdered sugar.
3.) Press mixture firmly into bottom of pan and slightly up the sides if desired.
4.) Bake the crust 10-15 minutes.
5.) Remove from oven and reduce oven heat to 350 degrees Fahrenheit.
Filling:
1.) Beat cream cheese and sugar together at low speed. (Use paddle attachment with stand mixer or can use hand mixer.)
2.) Add eggs one at a time, scraping mixture after each addition.
3.) Add vanilla, then flour. Mix until smooth.
4.) In a microwave safe bowl, combine 1/2 cup heavy cream and chocolate. Heat, stirring every 30 seconds, until mixture is melted and smooth.
5.) Add coffee powder.
6.) Add the chocolate mixture to the cream cheese mixture.
7.) Mix until all is combined and smooth.
8.) Pour batter on top of the crust in pan. Bake 45-50 minutes, until toothpick inserted one inch from outside edge comes out clean, or temp reaches 175 degrees Fahrenheit 1 inch from outside edge.
9.) Turn off oven and crack door open several inches.
10.) Allow cake to cool in oven for 1 hour.
11.) Remove from oven and allow to cool completely.
12.) Once cooled, refrigerate until chilled completely, preferably overnight.
13.) Before serving, remove whipped cream topping and whip with mixer until stiff peak forms.
14.) Remove cheesecake from pan and place on serving dish.
15.) Add whipped cream topping to cake.
16.) Optional: Garnish with crumbled Oreos.
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