3 (8-ounce) packages cream cheese, cubed and softened
2 tablespoons loose-leaf Earl Grey, finely ground
3 tablespoons all-purpose flour
2 teaspoons lemon zest
3 large eggs, room temperature
¾ cup sour cream, room temperature
Garnish: edible flowers, fresh blueberries
Instructions
In a medium saucepan, heat cream over medium heat just until bubbles form around edges of pan (do not boil). Remove from heat and add tea bags; cover and let steep for 20 minutes. Remove tea bags, squeezing to extract as much liquid as possible. Refrigerate until chilled, about 30 minutes.
Preheat oven to 350°. Spray bottom of a 9-inch springform pan with baking spray with flour; line bottom of pan with parchment paper.
In a large bowl, stir together gingersnap crumbs, melted butter, 2½ tablespoons sugar, and ¼ teaspoon salt until well combined. Using a straight-sided measuring cup, press crumb mixture into bottom and up sides of prepared pan.
Bake until set and fragrant, 8 to 10 minutes; let cool on a wire rack for 30 minutes. Wrap bottom and sides of pan in a double layer of heavy-duty foil.
Reduce oven temperature to 325°.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and loose-leaf Earl Grey at medium speed until smooth and creamy, 2 to 3 minutes, stopping to scrape down sides of bowl. Add remaining 1½ cups sugar, flour, lemon zest, and remaining ¼ teaspoon salt; beat at low speed just until combined. Increase mixer speed to medium, and beat until well combined, 1 to 2 minutes, stopping to scrape down sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Add sour cream and chilled infused cream; beat at medium-low speed until well combined, 1 to 2 minutes, stopping to scrape down sides of bowl. Pour cream cheese mixture into prepared crust.
Place pan in a large roasting pan. Carefully place roasting pan in oven and add hot water to a depth of 1 inch.
Bake until edges are set, top looks dry, center is almost set, and an instant-read thermometer inserted in center registers 150° to 155°, 1 hour and 15 minutes to 1 hour and 30 minutes. Let cool in pan on a wire rack for 1 hour and 30 minutes to 2 hours.
Refrigerate in pan on a wire rack overnight, loosely covering with foil to prevent condensation from forming on top of cheesecake. Run a knife around edges of cheesecake to release sides. Transfer to a serving plate. Use a warm dry knife to slice when ready to serve. Garnish with edible flowers and blueberries, if desired.
Recipe by Victoria at https://victoriamag.com/earl-grey-lemeon-cheesecake/