At first glance your eyes dance a little as your tongue starts to salivate. Your lips start to quiver with anticipation. Sweet creamy cheese cake with a tea infused caramel sauce entwined together in such harmony, creating a symphony in your mouth.
2/3 cup sugar
2 ½ cups of heavy cream
1 tbsp gold needle black tea
Place cream in a container and microwave for about 1 ½ minutes or until simmering. Steep the tea in the cream for 8 minutes; ensure you use loose tea and strain if afterwards. The fat content in the cream can inhibit a good steep when the tea is condensed together in a steeping device. While steeping place your sugar in a pot with high sides over medium heat. You may need to turn the heat down after a few minutes to ensure you do not burn the sugar. When the sugar is melted and has turned a golden color whisk in your tea infused heavy cream. Make sure you are wearing silicone gloves or oven mitts on your hands. When the cream first hits the sugar the steam that arises is quite hot. Whisk vigorously until the two are combined. Bring mixture to a boil then remove from the heat.
1 ½ pkgs of gram crackers
2 tbsp butter melted
Crush up your gram crackers into small crumbs. Spread crumbs evenly over the bottom of a 10-12 inch spring form pan. Pour melted butter over the top. Use a fork to blend the butter thoroughly into the cracker crumbs. Then press into the bottom of the pan evenly allowing it to come up the sides a little. Wrap a piece of tin foil over the outside base of the pan coming up the sides at least 1 ½ – 2 inches.
Preheat oven to 325* and put 4-5 cups of water in a pot over high heat.
4 8oz pkgs cream cheese softened
2 8oz pkgs mascarpone cheese softened
1 tsp vanilla extract
1 2/3 cup sugar
Put mascarpone and cream cheese into a large bowl using an electric mixer blend until smooth. Add in eggs one at a time and combine. Mix in the sugar and vanilla thoroughly. Pour 1/3 of the mixture into the bottom of your prepared spring form pan. Drizzle caramel in a circular motion over the cheese mixture. Take a butter knife and put it in almost to the bottom, now using a lifting circular motion similar to folding, swirl in the caramel. Pour the remainder of your cheese mixture on top and repeat the swirl. You may also do another design depending on the look you want. Place onto a sheet pan and put in the oven. Pour your simmering water onto the sheet pan. The water should come up about ½ inch the side of your cheese cake pan. Cook for 2 to 2 ¼ hours or until center is almost firm and has very little movement when jiggled a little. Let it set up in the fridge for 6-8 hours before eating.
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