In a small saucepan, combine the heavy cream and Earl Grey tea.

Heat the mixture over low heat until small bubbles begin forming around the edges. Do not let the cream boil as this can affect both the cream and the tea aroma.

Turn off the heat and allow the tea-infused cream to cool completely to room temperature.

Add the softened cream cheese and granulated sugar to a large mixing bowl.

Using a spatula, mix until the cream cheese becomes smooth and completely lump-free.

Add the eggs and mix until fully incorporated and the batter becomes smooth and glossy.

Slowly pour the cooled Earl Grey cream into the cheesecake mixture while gently stirring.

Sift the cornstarch into the batter and mix well, add the lemon juice. Continue mixing until the batter becomes smooth, silky, and free of lumps.

Line a baking mold with parchment paper and pour the batter into the mold.

Place the mold into a larger baking tray and pour water into the tray until it reaches about one-third the height of the mold.

Preheat the oven to 200°C and bake the cheesecake for 25 minutes. The surface should become lightly caramelized while the edges set and the center remains slightly jiggly.

Remove the cheesecake from the oven and let it cool completely at room temperature.

You can slice and serve it once cooled, or refrigerate it for at least 4 hours to allow the texture to fully set and become extra creamy.