Earl Grey Chocolate Cheesecake Recipe

Name: Earl Grey Chocolate Cheesecake
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 10
Cuisine: Korean
Ingredients: 2 Eggs (about 100g); 50g Sugar; 2g Vanilla extract; 15g Unsalted butter; 20g Milk; 50g Cake flour; 7g Cocoa powder; 350g Milk; 5g Earl grey tea leaves; 3 Egg yolks; 60g Sugar; 4g Vanilla bean paste; 20g Corn starch; 2g Gelatin; 250g Cream cheese; 30g Sugar; 3g Vanilla bean paste; 230g Custard cream; 100g Melted dark couverture chocolate; 5g Gelatin; 180g Heavy cream; 150g Custard cream; 80g Hot heavy cream; 5g Earl grey tea leaves; 150g White couverture chocolate; 60g Condensed milk; 2g Dark couverture chocolate; 6g Gelatin; White food coloring

by Cooking Tree 2021-11-30

written by Cooking Tree Published: 2021-11-30Last Updated on 2021-12-03

Jump to Recipe Print Recipe

Earl Grey Chocolate Cheesecake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a chocolate cheesecake that you can feel the taste of Earl Gray~
Earl gray custard cream in the middle gives a very rich taste, and the chocolate layer and glaze also smell of Earl Gray, so it is fragrant and soft to eat.

The combination of chocolate and earl gray has a luxurious taste and goes well with the color.
When pouring the glaze on the top, pour it all at once in the middle instead of pouring it on the edge and let it flow by itself, I think it can be coated more neatly and easily.

If the coating is too thin, collect the spilled glaze, melt it again, mix, adjust the temperature, and pour one more time for a cleaner finish.

Enjoy watching~♬

Follow along with the 📝 recipes below👇🏾👇🏾

Earl Grey Chocolate Cheesecake
Pin Print

Rating: 5.0/5
( 1 voted )

Serves: 10 Prep Time: 45 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 Eggs (about 100g)
50g Sugar
2g Vanilla extract
15g Unsalted butter
20g Milk
50g Cake flour
7g Cocoa powder

350g Milk
5g Earl grey tea leaves
3 Egg yolks
60g Sugar
4g Vanilla bean paste
20g Corn starch
2g Gelatin

250g Cream cheese
30g Sugar
3g Vanilla bean paste
230g Custard cream
100g Melted dark couverture chocolate
5g Gelatin
180g Heavy cream
150g Custard cream

80g Hot heavy cream
5g Earl grey tea leaves
150g White couverture chocolate
60g Condensed milk
2g Dark couverture chocolate
6g Gelatin
White food coloring

Instructions

Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, mix, and raise the temperature to about 40 degrees.
Remove the bowl from the pan and melt the bowl with unsalted butter and milk.
Whip the egg mixture to make fine and rich foam. Sift the soft flour and cocoa powder and mix, then add a little of the dough to the melted unsalted butter mixture and mix.
Add the mixture to the main dough, mix, pour the dough into a 15cm mold, bake in an oven preheated to 170 degrees for 20 minutes, take it out of the mold and cool.
Cut the top and bottom of the cooled sheet, slice into 2 pieces, and then cut into 12cm pieces.
6, Put Earl Gray tea leaves in milk, boil for about 5 minutes on low heat, and strain through a sieve.
Add sugar and vanilla bean paste to the egg yolk and mix, then add cornstarch and mix, pour in Earl Gray milk little by little and mix.
Bring to a boil over low heat and stir until thickened. Remove from heat, add gelatin soaked in cold water for 10 minutes, and mix.
Transfer to another bowl, cover with cling film and cool at room temperature.
Add sugar to cream cheese and loosen gently. Add vanilla bean paste and custard cream and mix, then add melted dark couverture chocolate and mix.
Soak in cold water for about 10 minutes, drain and microwave for 10 seconds, add melted gelatin, mix, add 50% thinly whipped cream, and mix.
Put mousse mold on a 12cm mold, put 1 sheet, pour chocolate cheesecake batter and flatten it, put another sheet on top, squeeze custard cream (150g), flatten it, and harden it in the freezer for 1 hour.
Place the hardened thing in a 12cm mold on a 15cm mold, remove the mousse mold and mousse strip, pour in all the remaining chocolate cheesecake batter, flatten it, and harden it in the freezer for 3 hours.
Put Earl Gray tea leaves in hot whipped cream and bring to a boil.
Place a bowl of white couverture chocolate on a pot of hot water at about 80°C, put the earl gray whipped cream through a sieve, add condensed milk, dark couverture chocolate, and a little white food coloring and mix.
Remove the bowl, add the soaked gelatin, mix, sieve, cool the temperature to about 35 degrees, remove the hardened cake from the mold, and pour the glaze.