Directions
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Biscuit Base
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Crush the biscuits: Start by placing your caramel biscuits into a bowl. Use a rolling pin to crush the biscuits into a fine powder. Aim for a smooth texture; avoid leaving large chunks, as these will disrupt the base’s consistency.
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Mix and press: In a separate bowl, melt the unsalted butter. Pour this melted butter over your crushed biscuits and combine them with a spatula. The mixture should feel sandy and thoroughly mixed.
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Shape and chill: Line the bottom of a springform pan with parchment paper. Pour your biscuit mixture into this pan and press it down firmly using a rolling pin. Ensure it’s even across the base. Refrigerate for about 10 minutes to set.
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Cheese Mousse Layer
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In a mixing bowl, whisk the softened cream cheese with 10 g of caster sugar until it’s light and creamy. This should take about 2-3 minutes.
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Next, heat 80 ml of milk until it’s just hot enough to dissolve the gelatin (around 40°C). Add the soaked gelatin sheets and stir until completely dissolved.
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Gradually mix the Earl Grey tea powder into the milk and gelatin mixture, stirring until it’s fully incorporated. Once cooled slightly, gently stir it into the cream cheese mixture, mixing until well combined.
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In another bowl, whip the 170 ml of whipping cream until it forms soft peaks. Fold this whipped cream into the cream cheese mixture gently, ensuring not to deflate the volume. This will impart a tremendous airy quality to the cheesecake.
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Earl Grey Mirror Glaze (Optional)
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For those wanting an additional elegant touch, prepare an Earl Grey mirror glaze. Heat 100 ml of milk and add in a teabag along with 5 g of caster sugar. Allow this to steep for a few minutes.
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Soak the 3 g of gelatin sheets in ice water, and once softened, add them to the hot tea mixture until fully dissolved. Let it cool slightly; then pour over your cheesecake once it has set in the mold for at least an hour.
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Unmolding and Decorating
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Once your cheesecake has set completely (about 4 hours in the refrigerator), carefully unclip the springform pan. Peel away the parchment paper surrounding the edges.
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To finish off, sprinkle crushed caramel biscuits on top of the cheesecake for a decorative and flavorful touch. The contrasting texture of the crunchy biscuits against the smooth cheesecake adds to the overall experience.
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