If you ever wondered what a cup of black tea would taste like in cake form, this dessert is it. The tea steeps in milk, and both the milk and tea leaves are added to the cake batter (which creates a beautiful speckled effect). The batter may seem a bit thin, but the cake rises beautifully and you are left with a moist, light cake.
Perfect Cheesecake to fill a 7″ springform pan. Easily doubled… This cheesecake can also be made without the crust.