MINI BLACK FOREST ROOIBOS CHEESECAKE RECIPE

Hey Everyone! My name is Kimberley and I’m the tea enthusiast behind Tea Is A Wish Your Heart Makes, a tea blog that covers everything the world of tea has to offer. Recently Elle the founder of Mindful Roots Tea asked me to create a recipe using one of her blends, she very kindly let me decide which blend I wanted to use so I went for her Black Forest blend as it’s a blend inspired by Black Forest Gateau which is one of my favourite cake-based treats. As soon as I steeped up a cup of this delicious blend I knew exactly what I wanted to make with it. I knew it just had to be cheesecake because I love combing classic treats together and I do think if I had just gone for a black forest gateau the chocolate elements would have definitely overpowered the rooibos and I really wanted it to take centre stage.

So you’re probably wondering how exactly I managed to infuse cheesecake with a black forest rooibos blend… Well, I used one of my favourite tricks to use when baking/making treats infused with tea and I infused the butter that goes into the base with the tea. I do this with so many other bakes and treats and each time it works like a charm. it’s a really easy way to get a strong tea flavour into anything as long as the recipe contains butter of course. The reason I tend to do it this way is because it removes the need to add any extra liquid into your bakes/treats and it means no tea leaves get into your bakes because nobody wants to take a bite of a sweet treat and be met by a bit of tea ruining the texture. 

So let’s get into this recipe shall we? I know it’s what you’re all truly here for. 

WHAT YOU WILL NEED 

FOR THE BASE 

Mindful Roots Black Forest Rooibos | 2 grams per tablespoon of butter ( about 14g will be needed)

100g of Butter Melted | You may end up needing a little more butter than this recipe calls for (110g – 115g I would say) as it can get stuck to the rooibos. 

250g of Digestive Biscuits | 

FOR THE CHEESECAKE 

600g Of Full Fat Soft Cheese  | 

100g Of Icing Sugar | 

248ml of Double Cream | 

FOR THE TOPPING

1 Tin of Princes Cherry Filling/Topping | They do black and normal cherry and you can use whichever you will personally enjoy the most. I’m not a huge fan of black cherries so I went for the normal cherry version. 

1 Bar of Chocolate | Optional for grating or drizzling over each mini cheesecake

HOW TO MAKE

STEP 1) Take a cupcake or muffin tray and place cupcake wrappers in each space. I find the perfect cases for this particular recipe are the foil-lined ones as the base has butter in it. Sometimes the paper ones can become greasy on the bottom, so to avoid that I recommend paying a little bit extra for foiled lined ones. 

STEP 2) Melt the butter in a saucepan until it is just liquid. Add in your rooibos blend you will need 2 grams of tea per tablespoon of butter. The key to getting a strong flavour is freshness so make sure you make this when the tea you have purchased is it’s absolute freshest. Continue heating the mixture on a low heat for 5 minutes. Remove from the heat and leave it to stand in the saucepan for at least another 5 minutes until the butter has been tinted by the rooibos. Pass the mixture through a fine sieve, being sure to press on the rooibos as much as possible to make sure you don’t need too much extra butter than the recipe calls for.

STEP 3) To make the base take your digestives, place them in a food bag and crush until they become crumbs. Once they are crumbs transfer them to a bowl and add in the rooibos blend infused butter. Mix until all the crumbs are coated.

In each cupcake case take at least 1 tablespoon of the base mixture and press down firmly with the back of your tablespoon to ensure the base is not only compressed enough that it won’t crumble when you remove the wrappers but also that an even layer is created. Place the tray into the fridge and chill for at least 1 -2 hour.

STEP 4)  Place the cream cheese and icing sugar into a bowl and beat until the mixture is smooth and as fluffy as possible. Once they are combined add in the double cream and continue mixing until the mixture is fully combined.

STEP 5) Add the mixture into each cupcake case. I used about 1 and half – 2 tablespoons in each cupcake case. The amount you want to put in is completely up to you, I used a muffin case so I needed a little more mixture. Be sure to leave enough space in each one for your toppings though. When you add the mixture, start from the center with it and move it slowly outwards, being sure to make sure there aren’t any air bubbles. Use the back of your tablespoon to smooth down the mixture and place the tray back in the fridge overnight to set. 

STEP 6)  Top each mini cheesecake with a few cherries. I did three on each and I think that is the maximum amount I would suggest to add otherwise they will overpower everything else. I like to either grate over chocolate or melt chocolate and drizzle a little bit over each mini cheesecake just to further amplify the overall black forest gateau flavour profile. 

STEP 7) Sit back, relax and enjoy to your heart’s content! These are honestly delicious and they are the perfect sweet treat that is already pre-portioned. These would also be a great treat to add into lunch boxes. Infusing butter with tea to bake with is one of my favourite things to do and it works with pretty much every tea or tisane you can think of so you can experiment with different ones each time you make these. 

Recipe Created By – Kimberley from Tea Is A Wish Your Heart Makes | www.teaisawishblog.com | @teaisawishblog on Instagram & Twitter

Thank you Kimberley for this yummy recipe and being our guest blogger. Going to try it? Made it? Loved it? Let us know in the comments!

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