Recipe: Tetley Lemon Ripple Cheesecake

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Ingredients:

Ripple:

2 x Tetley Lemon Flavoured Tea Bags

125 ml (½ cup) boiling water

125 ml (½ cup) sugar

2 tablespoons (30 ml) corn flour mixed with a little water

Cheesecake:

1 packet (200 g) Chocolate mint Tennis biscuits

100g butter

1 x 397g tin condensed milk

1 x 250g tub of Smooth creamed cottage cheese

125 ml (1/2 cup) Lemon juice

125 ml (½ cup) boiling water

2 x Tetley Lemon Flavoured Tea Bags

1 tablespoon (15 ml) gelatin

1 cup (250 ml) cream, whipped

Method:

Crush the biscuits and add the melted butter, mixing well. Press into the sides and base of a pie dish or tin with a 4 cup capacity. Chill the crust.
Make the ripple by placing boiling water, teabags and sugar in a pot. Stir until sugar has dissolved and a strong tea has formed. Remove the teabags. Bring to the boil and then reduce heat and add the cornflour. Stir until thickened. Cool slightly.
Make the cheesecake by beating the condensed milk, cream cheese and lemon juice together. Place the two teabags in the boiling water and steep for 5 minutes. Remove the tea bags. Sprinkle over the gelatin and stir to dissolve. Once cooled slightly add to the cream cheese mixture and then fold in the whipped cream.
Pour into prepared crust. Place some ripple mixture into a little sandwich bag. Push to a corner and snip tip to form a small piping bag. Squiggle over the unset tart and use a skewer to create a ripple effect. Place in fridge to set. Serve with remaining ripple mixture as a drizzle. You may need to warm the ripple mixture slightly if it has been in the fridge.