Rated 5.0 stars by 1 users
Beautiful classic cheesecake, tangy and sweet, with a velvety smooth and rich texture flavored with Bigelow's I Love Lemon Herbal Tea.
1 cup heavy cream
1 cup + 1 tbsp sugar
12 Bigelow I Love Lemon Herbal Tea Bags
3 tbsp butter,melted
1 cup graham cracker crumbs
24 ounces (3-8 oz. packages) cream cheese
¼ cup sour cream
Zest of 1 lemon
1 tsp. vanilla extract
Bring to a simmer. Remove from heat.
Let steep for 45 minutes. Remove tea bags, squeeze out the excess liquid, and let cool.
Melt 3 tbsp of butter. Mix into 1 cup of graham cracker crumbs. Mix until crumbs are moistened.
Spray 8"" spring form pan with non-stick spray.
Press graham cracker mixture into pan to create crust.
Bake for 8 minutes in a preheated 350 degree oven. Let rest on cooling rack while preparing cheesecake mixture.
Reduce oven temperature to 325 degrees.
Work with cream cheese at room temperature. In standing mixer, beat cream cheese until smooth. Add sugar, followed by the sour cream, and the eggs. Make sure to add these one at a time. Stream in the infused heavy cream; add the lemon zest and vanilla extract.
Pour mixture on cooled crust and bake for 60-70 minutes. Cheesecake will have a slightly jiggly center.
Cool on rack, chill in refrigerator for at least 3 hours before unmolding.
Optional Garnish: Combine zest of one lemon with 3 tbsp of sugar. Sprinkle on top of chilled cheesecake. Cut and serve with berries
Crumbs can be made using graham crackers pulsed in a food processor. Use approximately 7 graham cracker sheets for 1 cup of crumbs. If desired, a store bought pie crust can be used instead.
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