Today’s ‘The Bandit’ chocolate and orange inspired recipe is brought to us by talented foodie thelazybakes
Feeling like you want to make the transition from the summertime sadness to the Christmas mood with just one bite? Then try this lovely dessert that does not require the use of the good ol’ oven.
This madness called tea cheesecake started when I first filled my lungs with the scent of the “The bandit”, a chocolate and orange black tea; the smell reminded me of Christmas, of the things I used to crave in that time of the year when I was a kid. The excitement made me want to skip the usual way of having tea and to add it into a recipe that will make my happiness last longer.
In my mind, tea-based jelly was not enough, so I also infused the butter with some of it. It turned out pretty good, although it looked kinda weird in the making. I mixed the final product with crumbly chocolate cookies and pressed it into a pan to make the base of the cheesecake. The cream is really easy to make, so I will not insist on it.
The jelly is a mixture of tea and orange juice (with some gelatin, of course); honestly, when I first tasted it I wasn’t really impressed because I thought it wasn’t sweet enough, but when I added it to the rest of the cake it made perfect sense. If you want to top the cheesecake with a tasty treat, simmer some orange slices in a little syrup and they become sweet, shiny and tender.
I absolutely love this recipe as the tangy citrus pairs perfectly with the creamy cheese and the discreet chocolate taste. The best thing is that the crunchy base compliments perfectly the texture of the cheesecake! Top everything with the sweet slices and with some mint and you will reach heaven, trust me.
- 100g chocolate cookies,
- 4 tbsp butter,
- 2 x Tea and the gang ‘The bandit’ Chocolate and orange tea bags
- 400g cream cheese,
- 150g greek yogurt,
- 100g sugar,
- orange juice from 2 oranges,
- orange zest,
- 10g gelatin,
- 100ml water
- 200ml orange juice,
- 400ml Chocolate and orange tea,
- 10g gelatin
- 2 sliced oranges,
- 150ml water,
- 100g sugar