Earl Grey Chocolate Cheesecake Recipe


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 side, 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.

▶Mold  size: 15cm x 7cm.


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


1. 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.

2. Remove the bowl from the pan and melt the bowl with unsalted butter and milk.

3. 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.

4. Put the mixture into 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 it.

5. 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 over low heat, and strain through a sieve.

7. Add sugar and vanilla bean paste to egg yolk and mix, then add cornstarch and mix, pour in Earl Gray milk little by little and mix.

8. Bring to a boil over low heat and stir until thickened. Remove from heat, add gelatin soaked in cold water for about 10 minutes, and mix.

9. Transfer to another bowl, cover with cling film and cool at room temperature.

10. 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.

11. Soak in cold water for about 10 minutes, drain, and microwave for about 10 seconds, add melted gelatin, mix, and mix with whipped cream diluted 50%.

12. 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.

13. 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.

14. Put Earl Gray tea leaves in hot whipped cream and bring to a boil.

15. 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.

16. 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.


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