Earl grey cheese cake
• 125 g digestive biscuit crumbs
• 1 tbsp finely grated lemon zest
• 40 g unsalted butter , melted
• 12grams of gelatine
• 200 ml whipping cream
• 1 Earl Grey tea bag
• 280 g Philadelphia Original
• 100 g caster sugar
• 125 g fresh blueberries
• A little icing sugar
To make the base
Combine together the biscuit crumbs, and melted butter. Add the mixture to the mould and press firmly into the bases. Chill well whilst preparing the filling.
To make the filling
Soak the gelatine in a bowl of cold water until softened, then drain well. Meanwhile heat 75ml of the cream until warm in a saucepan. Bring almost to the boil and add the tea bag. Leave to infuse for 10 minutes before discarding the teabag. Add the soaked gelatine and stir until melted. (You may need to reheat the cream a little.)Whip the remaining cream until thick. Mix together the Soft cheese and sugar until smooth. Gradually whisk the tea flavoured gelatine cream. Gently fold about three quarters of the blueberries are held in suspension, before dividing the mixture between the ring moulds. Refrigerate for 3 hours to set.
Just before serving, remove the cheesecakes from the moulds by warming the moulds slightly with a warm damp cloth and pushing gently up from the bottom. Decorate each cheesecake with any remaining blueberries and a light dusting of icing sugar.