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No Bake Earl Grey Cheesecake
No Bake Earl Grey Cheesecake

Before you jump to No Bake Earl Grey Cheesecake recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.

A lot of us have been taught to believe that comfort foods are not good and are to be avoided. Sometimes, if the comfort food is a sugary food or some other junk food, this is very true. Soemtimes, comfort foods can be utterly nourishing and good for us to consume. There are several foods that, when you consume them, could better your mood. If you seem to feel a little bit down and need a happiness pick me up, try some of these.

Cold water fish are wonderful for eating if you are wanting to battle depression. Salmon, herring, tuna, mackerel, trout, etc, they’re all high in omega-3 and DHA. These are two things that really help the grey matter in your brain function a lot better. It’s true: chomping on a tuna fish sandwich can basically help you overcome depression.

Now you can see that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try some of these instead!

We hope you got benefit from reading it, now let’s go back to no bake earl grey cheesecake recipe. You can cook no bake earl grey cheesecake using 11 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make No Bake Earl Grey Cheesecake:
  1. Prepare Cream cheese
  2. Get Heavy whipping cream (separated)
  3. Take Powdered sugar (separated)
  4. Take Vanilla extract
  5. You need Earl Grey tea
  6. Use Chocolate digest biscuits
  7. Provide Butter (melted)
  8. Provide Lemon
  9. Provide Granulated sugar
  10. Provide Water
  11. You need Lemon syrup
Instructions to make No Bake Earl Grey Cheesecake:
  1. To make earl grey cream for filling: Add 260g of heavy whipping cream and tea leaves to saucepan. Over medium heat, bring to a simmer, stirring continuously. Once it reaches a simmer, immediately remove from heat and steep for at least an hour, longer if a stronger tea flavor is desired. Once the mixture has steeped, strain into a separate container and place in refrigerator to chill for approximately 2 hours. While mixture is chilling prepare lemons and biscuit base.
  2. To make candied lemons and lemon syrup*: Slice the ends off a fresh lemon. Thinly slice lemon. Remove seeds where possible. In a heavy bottomed pan add water and sugar, slowly bring to a simmer. Once simmering add lemon slices in a single layer and allow to simmer in simple syrup until translucent. Remove to a cooling rack and leave until cool. Pour remaining syrup into a container and refrigerate.
  3. To make chocolate biscuit base: Add the chocolate digest biscuits to your food processor and pulse until a fine crumb forms. Transfer to mixing bowl and add melted butter. Mix until crumb feels like wet sand. Press into your 6 inch pan making sure to form an even layer. Put in refrigerator to set for at least 10 minutes.
  4. To make the filling**: Add cream cheese, 125g of powdered sugar, and vanilla extract to a bowl and mix until smooth. In a separate bowl, begin whipping the earl grey cream while slowly incorporating remaining powdered sugar. Whip until semi stiff peaks form. Gently fold whipped cream into cream cheese mixture. Pour over biscuit base. Refrigerate 4-6 hours to set.
  5. To make lemon whipped cream: In a cold bowl, combine remaining heavy whipping cream and 55g of previously reserved lemon syrup and mix until stiff peaks form.
  6. To finish: Remove cheesecake from fridge. Add lemon whipped cream in whatever design you desire. Add a couple of candied lemons for garnish. Serve cheesecake just below room temperature.
  7. Notes: *Roll the candied lemons in sugar after they are just cooled for a little extra sweetness. **Be sure your earl grey cream is completely chilled and you are using cold equipment. Since the mixture was heated it doesn't whip as readily as unheated cold cream.

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