NEW YORK t-CHEESE CAKE

Methods and Directions

• Preheat oven to 190°C. Grease the cookie sheets.
• In a large bowl, sieve together the flour and baking powder.
• Cream together the butter and sugar and add into the mixture.
• Now, add the tea leaves.
• Stir in the milk until mixture forms a thick paste.
• Knead dough on a floured surface until smooth. Roll out dough to approximately 1/8 inch thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter.
• Transfer to cookie sheets and prick with a fork.
• Bake for 15 to 18 minutes or until golden. Let it cool on wire rack.
• Crush the cookies and add melted butter. Make a base in the ring cake moulds.

• Preheat the oven at 160°C.
• Boil the cream and brew the tea to maximum strength and strain, squeeze the leaves to take out all the flavour. Let the tea cool down.
• Keep all ingredients at room temperature. Cream the cheese with sugar and sieved flour.
• Pour in the cream and fold, do not over mix as this leads to a cracked cheese cake.
• Portion into the ring moulds with cookie base, and bake at 160°C for 40 minutes and then 20 minutes at 130°C.

• De-seed the cherries and remove stems. Cook with sugar and Amaretto until soft.