Mr. CHEESECAKE is famous for its concept of "the best cheesecake of your life. I tried the Earl Grey Cheesecake recipe, which combines the cheesecake with Earl Grey tea leaves.
【Mr. CHEESECAKE】 Earl Grey Cheesecake flavor!
Mr. CHEESECAKE is renowned for their concept of creating the "Best Cheesecake of your life" It has gained fame as a legendary cheesecake that can only be purchased through online shopping in Japan, and even then, it sells out within minutes on designated days, earning it the title of the "Phantom Cheesecake.
Therefore, while it is only possible to enjoy this cheesecake through online shopping in Japan, the exciting news is that they have actually shared the recipe for creating the "Best Cheesecake of your life at home".
I had been eager to try their publicly available recipe for some time, and when I discovered the new Earl Grey flavor recipe, I wasted no time in giving it a try.
- Cream Cheese - This time, I used a different brand of cream cheese, but according to Mr. CHEESECAKE's recipe, they recommend using "Kiri" cream cheese. If you can get it, I highly recommend trying it with that.
- Granulated Sugar -To preserve the delicate aroma of Earl Grey, it is recommended to use plain white sugar without any additional flavors.
- Heavy Cream - Mr. CHEESECAKE's recipe calls for cream with a fat content of 45%, but since I couldn't find that, I used one with 35%.
- Earl Grey - For this recipe, I cut open Earl Grey tea bags and used the loose tea leaves. Since the tea leaves are already finely ground, they infuse the flavor quickly, and it's easy to work with without any bitterness. The final batter is strained, so it's fine to use larger tea leaves as well.
- White Chocolate - Adding a small amount of white chocolate helps the cheesecake set better.
- Sour Cream - Adding sour cream gives a subtle fermented aroma and adds depth to the cheesecake. It also creates a fluffy texture in the batter.
- Greek Yogurt - Regular yogurt has a higher water content, so Greek yogurt is recommended.
- Lemon Juice - Lemon and Earl Grey both have citrus flavors and complement each other well. However, if you prefer a rich and indulgent flavor, you can omit the lemon juice.
- Cornstarch - Even a small amount of cornstarch helps bind the batter and prevent separation.
- Let the cream cheese soften at room temperature.
- Line a pound cake pan with reusable parchment paper.
- Preheat the oven to 160°C (320°F) 10 minutes before using and bring water to a boil for the water bath.
Combine the cream and Earl Grey tea leaves in a small saucepan over medium heat, stirring constantly.
Remove from heat and add white chocolate a little at a time, stirring to melt.
Place cream cheese in a bowl and knead softly with a rubber spatula. Once softened, add sugar and mix further.
Add Earl Grey batter to cream cheese batter and mix well with a whipper.
In a separate bowl, mix the sour cream and when smooth, add the Greek yogurt and stir to combine.
Add beaten eggs in 3 batches, mixing well each time.
Add lemon juice, mix, and sift in cornstarch.
Add to Earl Grey batter and whip to combine.
Strain the dough and pour into the prepared molds.
Prepare a slightly larger baking pan and place the cheesecake-filled pan inside it. Pour hot water into the larger pan.
Bake in the preheated oven at 160°C (320°F) for 1 hour in a hot water bath.
Once baked, remove the cheesecake from the oven and let it cool in the pan on a cake rack to room temperature. Once cooled, refrigerate for 3-4 hours until well chilled. Then, you can enjoy it!
About baking time
The recipe measurements remain the same as Mr. CHEESECAKE's original recipe, but the baking time and temperature have been adjusted.
In the original recipe, it states to bake at 180°C (356°F) for 25 minutes, then reduce the temperature to 150°C (302°F) and bake for an additional 20 minutes.
However, in this case, it is baked at 160°C (320°F) for 1 hour.
Baking at a low temperature for a long time produces a unique texture, somewhere between a baked cheesecake and a no-bake cheesecake. Cheesecake can vary significantly in texture depending on the baking time and temperature, so feel free to adjust the temperature to achieve your desired texture.
Using a reusable oven sheet prevents the sheet from absorbing moisture during the water bath, ensuring that it remains wrinkle-free and results in beautifully finished side edges.
Please store the cheesecake in an airtight container or wrap it with plastic wrap and refrigerate. It will keep for approximately 3 to 5 days.
If you need to store the cheesecake for an extended period, freezing is recommended. Wrap each cheesecake individually with plastic wrap and place them in a zip-top bag for better odor protection. The cheesecake can be kept frozen for about 1 month. When thawing, it is best to thaw it slowly in the refrigerator.
Check out new recipes!
- 200g cream cheese
- 100g granulated sugar
- 100ml heavy cream
- 8g Earl Grey
- 50g white chocolate
- 180g sour cream
- 50g Greek yogurt
- 2 eggs
- 9g lemon juice
- 20g cornstarch
- Combine the cream and Earl Grey tea leaves in a small saucepan over medium heat, stirring constantly.
- Remove from heat and add white chocolate a little at a time, stirring to melt.
- Place cream cheese in a bowl and knead softly with a rubber spatula. Once softened, add sugar and mix further.
- Add Earl Grey batter to cream cheese batter and mix well with a whipper.
- In a separate bowl, mix the sour cream and when smooth, add the Greek yogurt and stir to combine.
- Add beaten eggs in 3 batches, mixing well each time.
- Add lemon juice, mix, and sift in cornstarch.
- Add to Earl Grey batter and whip to combine.
- Strain the dough and pour into the prepared molds.
- Prepare a slightly larger baking pan and place the cheesecake-filled pan inside it. Pour hot water into the larger pan.
- Bake in the preheated oven at 160°C (320°F) for 1 hour in a hot water bath.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 231Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 81mgSodium: 92mgCarbohydrates: 17gFiber: 0gSugar: 15gProtein: 4g