Cheesecake

1 earl grey teabag
½ cup water
¼ cup sugar
2 cups of whipping cream
1 cup of cream cheese
1 cup icing sugar
1 vanilla pod

Preheat oven to 350˚F. Make the shortbread. On a clean work surface bring together the sugar, earl grey tea, butter and flour to form a dough ball.  Roll out the dough on a piece of parchment paper and slip into onto a baking sheet.  Bake the sheet for 10 minutes or until golden brown. Let the cookie sheet cool to room temperature on the counter.

In a small pot combine ½ cup of water and ¼ cup of sugar. Bring to boil until all the sugar has dissolved. Add earl grey teabag and leave it on the counter to cool to room temperature.

Use a beater attachment to whip the whipping cream into floppy peaks. Add the vanilla seeds, half the icing sugar and keep whipping until incorporated.

In a separate bowl, beat the cream cheese and 2 Tbsp of the earl grey syrup  until it is softened. Add the whipped cream a tiny bit at a time until it is lightened up and nice and smooth. Fold in the remaining whipped cream and set aside in the fridge.

Fill a small glass with some of the crumbled shortbread cookie. Scoop or pipe in the cream cheese mixture. Drizzle on some syrup and a little more shortbread crumble.

Shortbread