Updated: Jan 12
After making that frozen yogurt, this is the next idea that popped into my mind. To be honest, I have no idea that this would work. I just went with my gut. At the initial stage, I was thinking of using my tiramisu mascarpone as the base. But, something tells me that it will be too rich.
And so, this cheesecake base is born. I am still using that Xmas cake crumbs from my previous frozen yogurt recipe. Plus, I figured that I needed that extra tang from cream cheese and yogurt. As for the cookie crust, I still sticked to my Sablé Breton.
After I assembled the cheesecakes, I had a sneak taste and I told myself that something is still missing. That's when I somehow thought of a tea custard to balance everything out. A spiced Earl Grey tea custard to be exact. I guess the rest is history.
Cream Cheese, 80g
Greek Yogurt, 25g
Maple Syrup, 30g
Sablé Breton Homemade
Cointreau / Grand Marnier / Rum, 6 TBSP
Earl Grey Custard:
Heavy Whipping Cream, 125g
Green Cardamom, 1
Ginger Freshly Grated, 1"
Earl Grey Tea Bags, 2
Egg Yolks, 2
Dark Muscovado Sugar, 25g
Hand / Stand Mixer
Please visit my "How To Make Sablé Breton" page for the recipe.
Please visit my "Leftover Xmas Cake Frozen Yogurt" page for the Xmas Cake Crumbs recipe.
Prepare the cheesecake.
In a large bowl, whip mascarpone until light and fluffy with a hand or stand mixer.
Add in cream cheese and yogurt.
Continue whipping until well combined.
Followed by maple syrup.
Add in the Xmas cake crumbs and mix until well combined.
Set aside in the fridge until ready to use.
Preheat oven to 180 degree celsius or 355 fahrenheit.
Roll a portion of that sablé breton dough to about 1/4" thick.
Cut out disc roughly the same size or smaller than your serving glasses or ramekins.
Save any scraps and roll them together with the rest of the sablé breton dough for future usage.
Transfer onto a baking tray lined with parchment paper.
Leave spaces in between the discs as the sablé breton will rise and expand during the baking process.
Wack into the oven and bake for 6 to 8 mins or until crispy brown.
Once cool enuff to handle, place the sablé breton into the serving glasses.
*If the sablé breton discs are too big, you can use a microplane to "file and trim".*
Add 1 TBSP of that Xmas cake crumbs into each serving glasses or ramekins.
Drizzle 1 TBSP of cointreau into each glass or ramekin.
Divide the cream cheese mixture into each serving glasses or ramekins.
*Pack it down to prevent any air pockets.*
Chill in the fridge overnight.
The next day, prepare the custard.
Add milk, cream, cardamom, ginger and tea bags into a sauce pot over medium heat.
Stir to combine well and bring it up to a simmer.
Remove from heat, cover and set aside to infuse for 5 mins.
After 5 mins, whisk yolks and sugar until well combined.
Pass the milk mixture thru' a sieve and into the yolk mixture, 1/2 portion at a time while still whisking.
Discard all the residue.
Transfer the mixture back to the pot over medium heat.
Bring it up a simmer.
Remove from heat and transfer onto the cheesecakes.
Tap to remove any bubbles.
Chill in the fridge for at least 4 to 6 hrs or until the custard is set.
Serve and enjoy.
Another awesome way to make use of leftover Xmas cake/pudding...