- 1 packet biscuits (I used Tennis Biscuits from South Africa, Coconut Based)
- 115g butter, melted
- 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
- 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.
- Mix in the melted butter
- Press down evenly into base of prepared tin
- Set aside.
- Infuse the cream with the tea leaves and lavender
- 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.
- 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.
- Heat oven to 160°C.
- Beat the cream cheese with the caster sugar until smooth.
- Add sour cream and flour, and continue beating.
- Add tea-infused cream, and continue beating.
- Add eggs (one at a time), vanilla seeds and vanilla extract while beating.
- Once everything is well mixed, pour your filling over the crumb base.
- Place your tin into a baking tray filled with boiling water in the bottom of the oven and bake for an hour.
- Switch the oven off, but leave the cheesecake inside to cool with the door slightly ajar.
- Add edible flowers if desired