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Jasmine Cheesecake

Delicate, floral, and impossibly smooth — jasmine tea steeped into the cream gives this baked cheesecake its gentle perfume.

Ingredients

  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 2 tbsp jasmine tea leaves
  • 100ml heavy cream, hot (for steeping)
  • 500g cream cheese, room temp
  • 150g sugar
  • 3 eggs
  • 200ml sour cream
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • Edible jasmine blossoms, to decorate

How to make it

  1. Steep the jasmine tea leaves in the hot cream for 10 min, strain and cool completely.
  2. Mix the crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
  3. Beat the cream cheese, sugar, eggs, sour cream, vanilla, cornstarch and the jasmine cream until smooth.
  4. Pour over the crust and bake 50 min at 160°C until just set. Cool, then chill 4 hours.
  5. Decorate with jasmine blossoms, slice and serve.
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