Recipe by Toni Scorgie Food styling Kim Hoepfl Food concept by Nadine Waner Photograph Graeme Borchers
1 Earl Grey tea bag
3T hot water
1 packet digestive biscuits
30g butter, melted
750g cream cheese
200g caster sugar
200ml sour cream Serves 6-8
Preheat the oven to 160°C. Open the tea bag and soak the leaves in the hot water.
Line a 25cm springform tin with baking paper and set aside. Crush the biscuits until fine, add the melted butter and mix. Press into the tin.
Mix the cream cheese, cornflour and sugar together in a mixer.
Add the eggs, tea and sour cream, and beat until the mixture thickens.
Pour into the tin and bake for 45 minutes until slightly wobbly in the middle. Refrigerate until set.
Tip: This variation of a classic treat will go perfectly with afternoon tea. This recipe is from the February 2011 House and Leisure Food issue.