In our daily business as dessert purveyors, we serve up innumerable slices of cheesecake. Whether our guests are craving a slice of decadent brownie cheesecake, or a rich red velvet vanilla cheesecake combo, we’re on it. So it’s no surprise then that chef Amy wanted to take things one step further, and essentially create a cheesecake in liquid form. Featuring a tart raspberry tea base and topped with a generous dollop of lemon cheese foam, this is the ultimate drink for your classic cheesecake fan.
You will need:
- 2 Tbsp of any berry hibiscus based tea (we used Sloane Crimson Berry Tea)
- 500ml water, boiling
- 2 Tbsp sugar
- 1 cup frozen raspberries
- 1 cup ice
- 20 ml sweetened condensed milk
- 3 Tbsp cream cheese
- ½ tsp lemon zest
- 1 cup whipping cream
Let’s get started!
Prepare the tea by steeping the tea leaves in boiling water for 10 minutes. We used a handy squirrel tea infuser to mitigate any unwanted floaters in our tea 😉. Remove the leaves, and stir in the sugar. Refrigerate the tea for a couple hours or overnight until it is cool.
Prepare the cheese topping by mixing together the sweetened condensed milk and the cream cheese in a small microwaveable bowl. Then microwave the mixture on high for 10-15 seconds. Stir until no more clumps are left and the mixture is smooth. Add the lemon zest to the cream cheese, and set aside.
Whip the cream until soft peaks are formed. Do not whip until the peaks are firm! You want the mixture to be light and pourable. Stir the cream cheese mixture until smooth, and set aside.
Blend together the steeped tea, raspberries and ice on high until the mixture is smooth. Pour into 4 tall glasses. Then top each glass with approximately a ½ cup of the cheese mixture. Enjoy immediately!*
*We suggest blending the cheese foam and berry tea layers together for a more balanced experience.