Exact quantities, then the method.
This no-bake biscuit-tea cheesecake sets a creamy filling over a biscuit base, with a strong reduction of Tetley Digestive Biscuits tea folded through, so the whole thing tastes of malty biscuit and tea. No oven, no gelatine, just chilling time.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the No Bake Biscuit Tea Cheesecake recipe. Canonical: https://teas.co.uk/recipes/biscuits/no-bake-biscuit-tea-cheesecake/
Reducing the tea down to a few spoonfuls of syrup is the trick: it concentrates the flavour so it carries through the cream cheese without loosening the set. A plain digestive base is traditional, but a mix of biscuits, a little butterscotch, lemon and ginger, gives the crumb more going on, and a little lemon zest in the filling brightens it. One 20cm tin, serves eight to ten. It rounds off a make-ahead pudding table after no-bake banoffee pots or a no-faff tiramisu.
You'll need
- 4 Tetley Digestive Biscuits tea bags
- 100ml just boiled water
- 300g digestive biscuits, crushed
- 120g butter, melted
- 600g full fat cream cheese
- 100g icing sugar
- 300ml double cream
- 1 teaspoon vanilla extract
Method
- Steep the 4 tea bags in 100ml just boiled water for 6 minutes for a very strong brew, then simmer it down to about 3 tablespoons of syrupy reduction and cool completely.
- Mix the crushed digestives with the melted butter and press firmly into the base of a lined 20cm springform tin. Chill while you make the filling.
- Beat the cream cheese with the icing sugar and vanilla until smooth, then beat in the cooled tea reduction.
- Whip the double cream to soft peaks and fold it gently through the cream cheese mix so it stays light.
- Spoon over the base, level the top and chill at least 4 hours, ideally overnight, until set firm.
- Release from the tin, dust with a little crushed digestive and slice with a hot, dry knife.
The tea it is made with, and what to make next.
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Brewed with: Tetley Digestive Biscuits, 40 Tea Bags 80g
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