Lemon Poppy Seed Bread Cheesecake with Earl Grey Crème Anglaise

Directions Print

For the Lemon Curd

1. Heat sugar, lemon juice, butter, and zest to a boil in a saucepan over medium-high heat, whisking occasionally.
2. Whisk eggs and yolks in a bowl. Slowly add half the sugar mixture to the egg mixture while whisking constantly.
3. Add egg-sugar mixture back to saucepan. Cook until mixture thickens, about 4 minutes, whisking constantly.
4. Strain through a fine-mesh sieve; cover surface with plastic wrap.
5. Refrigerate in an airtight container up to 6 days. Makes about 1½ cups.

For the Earl Grey Crème Anglaise

1. Heat half and half and milk to a simmer in a saucepan over medium-high heat.
2. Add tea bags and remove from heat. Cover saucepan; steep 30 minutes.
3. Discard tea bags; heat to a simmer over medium-high heat.
4. Whisk yolks and sugar in a bowl. Slowly add half the half and half mixture to the egg mixture while whisking constantly; add half and half–egg mixture back to saucepan.
5. Cook over medium-low heat until sauce thickens slightly, about
   15 minutes, whisking frequently.
6. Refrigerate in an airtight container up to 6 days. Makes about 3 cups.

For the Sugared Mint Leaves

1. Beat egg white in a bowl until frothy, about 1 minute.
2. Brush both sides of mint leaves with egg white; sprinkle both sides with sugar.
3. Dry mint leaves on a parchment-lined sheet tray 4 hours or up to overnight. Store in an airtight container up to 3 days.

For Serving

1. Serve 1 slice cheesecake drizzled with Earl Grey Crème Anglaise garnished with Lemon Curd, Sugared Mint Leaves, and raspberries.