Camelot Tea-Infused Pumpkin Cheesecake Recipe

November 07, 2014

Spice up your Holiday parties with the Camelot Tea-Infused Pumpkin Cheesecake

Camelot Tea-Infused Pumpkin Cheesecake
Tea Syrup
1/2 cup water
1/2 cup sugar
25g Camelot Tea

Bring water to boil, add sugar and stir. Add tea leaves and let cool. Then strain the leaves.

Tea Cream
50g heavy (whipping) cream
10g Camelot Tea

Add tea leaves to cream. Refrigerate for a minimum of two hours, then strain the tea leaves.

Cheesecake mixture
380g cream cheese
320g mascarpone
150g crème fraîche
200g sugar
50g camelot tea syrup
50g camelot cream
300g pumpkin pureè
6 eggs
6 tbsp flour
200g white chocolate (melted)

Blend cream cheese, mascarpone, crème fraîche and sugar until smooth in mixer. Add the camelot tea syrup, camelot cream and pumpkin pureè to the mixture in mixer.  Then add eggs one at a time to the mixture.  Add flour and then the white chocolate to the final mixture.

Graham Crust
170g graham crumbs
70g clarified butter

Mix graham crumbs and butter well and line silicone molds with crust mixture. Bake for 5 min. and let cool. Fill molds with cheesecake mixture and bake at 210-220F for 30-40 min. Let cool, freeze and unmold.


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Camelot Tea, Loose Leaf, Tea-Infused, Spice Tea