Ingredients

Base:

• 1 packet biscuits (I used Tennis Biscuits from South Africa, Coconut Based)
• 115g butter, melted

Filling:

• 500g cream cheese (2 tubs)
• 100g caster sugar
• 100ml sour cream
• 1.5tbsp cake flour
• 2 large eggs
• 1 egg yolk
• 1 tsp vanilla extract with seeds
• 50ml cream
• 1/2 tsp lavender flowers
• 2 earl grey tea bags

 

 

 

Method

Base:

1. Bash the biscuits with a rolling pin (in the packet) until they come out crumbly and broken-up. You can also blitz them in the food processor, just make sure they’re crumbs, not dust.
2. Mix in the melted butter
3. Press down evenly into base of prepared tin
4. Set aside.

Filling:

1. Infuse the cream with the tea leaves and lavender
   1. Heat infuse method: heat the cream on the stove top and add the herbs, let brew for a bit. Don’t boil the cream. Take off the heat and let cool. Strain, pressing the solids to extract as much flavour into the cream as possible.
   2. Cold infuse method: stir the herbs into cold cream, cover and refrigerate for up to 12 hours. Strain, pressing the solids to extract as much flavour into the cream as possible.
2. Heat oven to 160°C.
3. Beat the cream cheese with the caster sugar until smooth.
4. Add sour cream and flour, and continue beating.
5. Add tea-infused cream, and continue beating.
6. Add eggs (one at a time), vanilla seeds and vanilla extract while beating.
7. Once everything is well mixed, pour your filling over the crumb base.
8. Place your tin into a baking tray filled with boiling water in the bottom of the oven and bake for an hour.
9. Switch the oven off, but leave the cheesecake inside to cool with the door slightly ajar.

Garnish:

1. Add edible flowers if desired