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22
Oct
Oct
Today’s recipe of chocolate and orange tea cheesecake is brought to us by talented foodie thelazybakes
Feeling like you want to make the transition from the summertime sadness to the Christmas mood with just one bite? Then try this lovely dessert that does not require the use of the good ol’ oven.
This madness called tea cheesecake started when I first filled my lungs with the scent of the “The bandit”, a chocolate and orange black tea; the smell reminded me of Christmas, of the things I used to crave in that time of the year when I was a kid. The excitement made me want to skip the usual way of having tea and to add it into a recipe that will make my happiness last longer.
In my mind, tea-based jelly was not enough, so I also infused the butter with some of it. It turned out pretty good, although it looked kinda weird in the making. I mixed the final product with crumbly chocolate cookies and pressed it into a pan to make the base of the cheesecake. The cream is really easy to make, so I will not insist on it.
The jelly is a mixture of tea and orange juice (with some gelatin, of course); honestly, when I first tasted it I wasn’t really impressed because I thought it wasn’t sweet enough, but when I added it to the rest of the cake it made perfect sense. If you want to top the cheesecake with a tasty treat, simmer some orange slices in a little syrup and they become sweet, shiny and tender.
I absolutely love this recipe as the tangy citrus pairs perfectly with the creamy cheese and the discreet chocolate taste. The best thing is that the crunchy base compliments perfectly the texture of the cheesecake! Top everything with the sweet slices and with some mint and you will reach heaven, trust me.
INGREDIENTS:
Base:
- 100g chocolate cookies,
- 4 tbsp butter,
- 2 x Tea and the gang ‘The bandit’ Chocolate and orange tea bags
Filling:
- 400g cream cheese,
- 150g greek yogurt,
- 100g sugar,
- orange juice from 2 oranges,
- orange zest,
- 10g gelatin,
- 100ml water
Jelly:
- 200ml orange juice,
- 400ml Chocolate and orange tea,
- 10g gelatin
Decoration:
- 2 sliced oranges,
- 150ml water,
- 100g sugar
INSTRUCTIONS:
1. To infuse the butter, melt it in a saucepan until just liquid, add the tea leaves, heat for another 5 minutes,then allow it to sit for 10 minutes and strain it through a sieve. After it reached room temperature, mix it with the crumbled cookies and press it in a form pan. Let it cool in the fridge.
2. Combine the cream cheese, yogurt, sugar, zest and orange juice. Mix the gelatin with 100 ml cold water and let it sit for 10 minutes, then place it on low heat until it completely melted and add it to the composition. Pour everything on top of the cookie base and let it cool.
3. For the jelly, make 400 ml of the Chocolate and orange tea, then let it reach room temperature. Mix the gelatin with 100 ml tea and let it sit for 10 minutes, then place it on low heat with the rest of the tea and the orange juice just until it hits the boiling point. Let it cool a bit, then pour it into the form pan.
4. Place the orange slices on low heat with the water and sugar, mixing occasionally, until the
liquid has the consistency of syrup. After the cheesecake chilled, remove it carefully from the pan and add the orange slices and some mint on top.
Website: thelazybakes.wordpress.com
