Mulberry & Earl Grey Cheesecake Recipe
This Mulberry & Earl Grey Cheesecake combines the rich creaminess of classic cheesecake with the fragrant notes of Earl Grey tea and the sweet-tart flavor of fresh mulberries. The graham cracker crust provides a buttery, crumbly base, while the mulberry sauce adds a vibrant, fruity topping, perfect for tea lovers and dessert enthusiasts seeking a unique twist.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 oz) blocks cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 2 Earl Grey tea bags (steeped in ¼ cup hot water, cooled)
- ½ cup sour cream
- 2 large eggs
For the Mulberry Sauce:
- 1 ½ cups fresh or frozen mulberries
- 2 tbsp water
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Make the Crust: Mix graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a greased 9-inch springform pan to form an even crust layer. Set aside while preparing the filling.
- Steep the Tea: Steep 2 Earl Grey tea bags in ¼ cup hot water for 10 minutes. After steeping, remove the tea bags and allow the tea to cool completely to prevent cooking the eggs later.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and granulated sugar with a hand or stand mixer until very smooth and creamy. Add vanilla extract, cooled Earl Grey tea, and sour cream, mixing again until combined. Beat in the eggs one at a time, just until each is blended into the mixture without overmixing.
- Bake It: Pour the cheesecake filling evenly over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for 55–60 minutes or until the edges are set and the center remains slightly jiggly to touch.
- Cool Then Chill: Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Afterward, refrigerate the cheesecake for at least 4 hours or ideally overnight to allow it to fully set and develop flavor.
- Make the Mulberry Sauce: In a small saucepan, combine mulberries, water, sugar, and lemon juice. Simmer over medium heat for 10–12 minutes until the mixture thickens to a jam-like consistency. For a smooth sauce, strain through a fine mesh; alternatively, leave it chunky if preferred. Allow the sauce to cool completely.
- Top and Serve: Spoon the cooled mulberry sauce over the chilled cheesecake. Slice and serve with optional accompaniments like whipped cream, fresh berries, or a buttery cookie.
Notes
- Allow the cream cheese to come to room temperature for a smooth filling.
- Steep the Earl Grey tea strongly to ensure its flavor stands out in the cheesecake.
- Use a water bath if you want to minimize cracking, though it is optional.
- Be careful not to overbeat the batter to avoid cracks and air bubbles in the final cheesecake.
- Let the cheesecake chill fully to get the ideal texture.
- Fresh or frozen mulberries both work well for the sauce.
- Mulberry sauce can be stored in the fridge for up to one week.
- Freeze leftover cheesecake slices individually with parchment paper for up to one month.
Keywords: Mulberry cheesecake, Earl Grey cheesecake, tea-infused dessert, summer dessert, berry cheesecake, creamy cheesecake, homemade cheesecake
