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Whether you are an university student just beginning your own culinary experiments or a seasoned cook with lots of dinner celebrations under your belt, there is constantly something new to learn more about cooking. We hope these No Bake Earl Grey Cheesecake recipe and tips can help you in your kitchen tonight, and get used to fantastic home-cooked dishes.

Provide Cream cheese.
You need Heavy whipping cream (separated).
Prepare Powdered sugar (separated).
Provide Vanilla extract.
Prepare Earl Grey tea.
You need Chocolate digest biscuits.
Use Butter (melted).
You need to prepare Lemon.
Prepare Granulated sugar.
You need to prepare Water.
Provide Lemon syrup.

To make earl grey cream for filling: Add 260g of heavy whipping cream and tea leaves to saucepan. Over medium heat, bring to a simmer, stirring continuously. Once it reaches a simmer, immediately remove from heat and steep for at least an hour, longer if a stronger tea flavor is desired. Once the mixture has steeped, strain into a separate container and place in refrigerator to chill for approximately 2 hours. While mixture is chilling prepare lemons and biscuit base..
To make candied lemons and lemon syrup*: Slice the ends off a fresh lemon. Thinly slice lemon. Remove seeds where possible. In a heavy bottomed pan add water and sugar, slowly bring to a simmer. Once simmering add lemon slices in a single layer and allow to simmer in simple syrup until translucent. Remove to a cooling rack and leave until cool. Pour remaining syrup into a container and refrigerate..
To make chocolate biscuit base: Add the chocolate digest biscuits to your food processor and pulse until a fine crumb forms. Transfer to mixing bowl and add melted butter. Mix until crumb feels like wet sand. Press into your 6 inch pan making sure to form an even layer. Put in refrigerator to set for at least 10 minutes..
To make the filling**: Add cream cheese, 125g of powdered sugar, and vanilla extract to a bowl and mix until smooth. In a separate bowl, begin whipping the earl grey cream while slowly incorporating remaining powdered sugar. Whip until semi stiff peaks form. Gently fold whipped cream into cream cheese mixture. Pour over biscuit base. Refrigerate 4-6 hours to set..
To make lemon whipped cream: In a cold bowl, combine remaining heavy whipping cream and 55g of previously reserved lemon syrup and mix until stiff peaks form..
To finish: Remove cheesecake from fridge. Add lemon whipped cream in whatever design you desire. Add a couple of candied lemons for garnish. Serve cheesecake just below room temperature..
Notes: *Roll the candied lemons in sugar after they are just cooled for a little extra sweetness. **Be sure your earl grey cream is completely chilled and you are using cold equipment. Since the mixture was heated it doesn't whip as readily as unheated cold cream..

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