I don’t know about you, but I’m yet to meet someone who doesn’t like a good slice of cheesecake every now and again – and let’s be honest, why wouldn’t you? There’s just something about that sweet, creamy filling and crisp, biscuit base that makes cheesecake one of those desserts that’s a guaranteed crowd-pleaser.
The trouble is, all the best cheesecakes are packed with sugar to help make sure the filling tastes as amazing as it looks – I know I’ve been guilty of it in the past! But the truth is, you don’t need to add melted chocolate, chopped lollies or sweet syrups into your cheesecake to make them taste incredible. All you actually need is a really good tea.
Yip, you read that right – you can use tea to flavour your cheesecakes! The only trick is finding a variety that is packed with enough beautiful flavour to shine through in the finished dessert and really make an impression – and that’s where this easy strawberry and rhubarb cheesecake comes in.
Despite being packed with the beautiful taste of strawberries and rhubarb, there’s actually nothing flavouring the filling but Red Seal hot and cold brew fruit tea. I bet you didn’t think you could bring such precise, beautiful flavour into a dessert without adding any extra sugar, calories or gluten! The best part is you literally don’t even need to boil the jug to brew the Red Seal’s new tea – a little tap water will do the trick.
This cheesecake is hands-down one of the quickest, simplest and most delicious I’ve ever made – there’s no baking involved, no complicated tricks to nailing the filling and the topping… well, all you need is a handful of sliced strawberries and you have one rather show-stopping dessert on your hands.
For bonus points serve the cheesecake along with a big jug of chilled Red Seal strawberry and rhubarb tea – just fill a jug with tap water, pop in a couple of tea bags (I use one for every 250ml of water) and leave it to sit for five minutes or so. You won’t believe how good it tastes – I’ve been drinking it non-stop this summer!
Strawberry and rhubarb not your thing? Never fear – there are six awesome flavours of Red Seal Fruit Teas available, so there’s bound to be one you’ll love (the Blood Orange and Exotic Fruits varieties are my personal favourites). So just pick your favourite and enjoy making the perfect cheesecake.
- 400g super wine biscuits
- 200g butter, melted
- 1 Red Seal fruit tea bag
- ¼ cup water
- 3 tsp gelatine
- 300ml cream
- 375g cream cheese, softened
- ½ cup caster sugar
- Punnet strawberries, sliced (optional)
- Place biscuits in the bowl of a food processor and blitz until a fine crumb. Add melted butter and pulse until well combined.
- Grease a 9 inch springform pan and cover base with approx. half of biscuit mixture. Press until firm.
- Scoop remaining biscuit mixture around the edges of the pan, pressing up the sides. Place in the fridge to set.
- Place water in a small cup and add tea bag. Set aside to steep while you prepare the filling.
- Pour cream into a large bowl and whisk until soft peaks form. Set aside.
- In another bowl, combine cream cheese and caster sugar and beat until smooth and creamy.
- Remove tea bag from water and add gelatine. Mix until gelatine has dissolved, then add to cream cheese mixture. Beat until well combined.
- Add cream and beat until well combined, being careful not to over mix it as you don’t want to push all the lightness from the cream out of the mixture.
- Pour cheesecake filling into prepared base and place in fridge to set for 2 hours or overnight.
- Top with sliced fresh strawberries before serving.
This post was made possible thanks to Red Seal.