Bring the cream cheese and egg to room temperature. Chop the tea leaves into small pieces (not the tea bag).
Microwave the butter for 30-40 seconds (500-600W) to melt.
Preheat the oven to 180°C.
Make the cake batter. In a bowl, add the cream cheese (150 g) and gently knead it. Add the granulated sugar and blend it in.
Add 1 beaten egg at a time, mixing together well with each addition.
Add the heavy cream, lemon juice, and melted butter and mix well. Sift in the flour, and then add in the black tea leaves and blend together with a spatula.
Lay out a baking sheet in the cake mold and pour in the batter. Bake for 40 minutes in a 180°C oven.
Make the cream. Heat the milk until just before boiling, turn off the heat and add the black tea leaves (or tea bag). Let it sit for 3 minutes and then strain (take it out).
Knead the cream cheese (50 g) until soft. Add the granulated sugar and the mixture from Step 7. Mix together well.
After the baked cake has cooled slightly, remove from the mold, take off the baking sheet, and set it on a cooling rack to cool completely.
Spread the mixture from Step 8 onto the cake from Step 9.
Slice it up and serve it on a plate.
Story Behind this Recipe
Since Christmas is approaching, I wanted to make a cheesecake that is different from average to bring out the smiles on my family and friends' faces.
My personal recommendation is to use Earl Grey for the tea. If using a tea bag, different companies have different amount and weights for each bag, but for the batter and the cream, generally using 1 tea bag should be okay. The cooking times for ovens and microwaves vary, so please adjust accordingly.