No-Bake Tea Flavored Cheesecake

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   1. Steep one in the 3 tablespoons of water.

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   2. Place the cream in a sauce pan and bring it to a scald.

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   3. Place the teabag and sugar into the cream and mix occasionally until all of the sugar is dissolved.

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   4. Let both the tea and the cream steep for at least an hour, preferably overnight. (Remove the tea bags before the next step!)

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   5. Put water into the bottom of a double boiler and start it heating without the top part of the pan in place.

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   6. Place the cream cheese and sugar into the bowl of your food processor or blender right near the stove.

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   7. Into the top pan of the double boiler, whisk egg yolks, vanilla, and tea.

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   8. Put the pan onto the double boiler and whisk constantly until the contents are a light yellow foam. (About 5 minutes.)

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   9. Pour the warm cooked egg yolks and tea into your blender or food processor and immediately begin to pulse.

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    10. Whip the cream in a mixer until stiff peaks appear.

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    11. Slowly fold in the tea-infused cream cheese mixture.

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    12. Either pour the resulting batter into a spring form pan or divide it into individual serving size ramekins.

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    13. Cover and put into the freezer for 1/2 hour before serving. 2 hours in the fridge is better, but you can cheat by putting it in the freezer if you're short on time.

* Per serving · 4 servings · Values may vary.