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:

Demetres' Raspberry Foam Tea Recipe Ingredients

Tea base:

  • 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

Cheese foam:

  • 20 ml sweetened condensed milk
  • 3 Tbsp cream cheese
  • ½ tsp lemon zest
  • 1 cup whipping cream

 

Let’s get started!

Demetres' Tea Infuser

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.

 

Demetres' Raspberry Foam Tea RecipePrepare 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.

 

Demetres' Raspberry Foam Tea RecipeWhip 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.

 

Demetres' Raspberry Foam Tea Recipe

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.

 

Make sure to let us know on Instagram (@demetres) or Facebook if you give this recipe a shot, and check back next week for more behind-the-scenes goodness!

Print Recipe
Raspberry & Lemon Cheese Foam Tea
Demetres' Raspberry Foam Tea Recipe
Course Drink
Servings
glasses
Ingredients
Raspberry Tea Base
Cheese Foam
Course Drink
Servings
glasses
Ingredients
Raspberry Tea Base
Cheese Foam
Demetres' Raspberry Foam Tea Recipe
Instructions
  1. Prepare the tea by steeping the tea leaves in the boiling water for 10 minutes. Remove the leaves, and stir in the sugar. Then refrigerate the tea for a couple hours or overnight until it is cool.
  2. Prepare the cheese topping by mixing together the sweetened condensed milk and the cream cheese in a small microwaveable bowl.
  3. 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.
  4. Whip the cream until soft peaks are formed. Do no whip until the peaks are firm! You want the mixture to be light and pourable.
  5. Stir the cream cheese mixture until smooth, and set aside.
  6. Blend together the tea, raspberries and ice on high until the mixture is smooth. Pour into 4 tall glasses.
  7. Top each glass with approximately ½ cup of the cheese mixture. Enjoy immediately!
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