Introduction

This Mulberry & Earl Grey Cheesecake blends the floral notes of Earl Grey tea with the sweet tartness of mulberries for a unique twist on a classic dessert. Creamy and fragrant, it’s a perfect treat for special occasions or a luxurious everyday indulgence.

A round cheesecake with three visible layers sits on a white plate on a white marbled surface. The bottom layer is a light brown crumb crust, firm and slightly crumbly. Above it is a thick, creamy white layer of cheesecake, smooth and solid. The top layer is a thick, glossy dark red berry glaze, full of whole shiny berries scattered on the surface. A single slice is cut and slightly pulled out from the cake, showing the clean edges of each layer and more berries on the cut slice’s top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
3 tbsp granulated sugar
3 (8 oz) blocks full-fat cream cheese, softened
1 cup sour cream
½ cup heavy cream
3 Earl Grey tea bags
½ cup whole milk
¾ cup granulated sugar (for the filling)
2 large eggs
1 ½ cups fresh or frozen mulberries
2 tbsp granulated sugar (for sauce)
2 tsp lemon juice
1 tsp cornstarch + 1 tbsp water (slurry)

Instructions

Step 1: Heat ½ cup whole milk in a small saucepan until hot but not boiling. Add the 3 Earl Grey tea bags and steep for 10 minutes. Remove the tea bags and let the milk cool completely.
Step 2: In a bowl, mix graham cracker crumbs, melted butter, and 3 tbsp sugar. Press this mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Chill the crust while preparing the filling.
Step 3: In a large bowl, beat the softened cream cheese until smooth. Add ¾ cup sugar and mix well. Beat in sour cream, heavy cream, and the cooled Earl Grey milk. Then add eggs one at a time, mixing gently after each addition.
Step 4: Pour the batter into the prepared crust. Tap the pan lightly to release air bubbles. Place the pan in a water bath and bake at 325°F (160°C) for about 50 minutes. The center should still be slightly jiggly. Let the cheesecake cool in the oven with the door slightly open.
Step 5: For the mulberry sauce, combine mulberries, 2 tbsp sugar, and lemon juice in a saucepan. Cook over medium heat until the mixture bubbles and the berries soften. Stir in the cornstarch slurry and simmer until thickened. Allow the sauce to cool completely.
Step 6: Once cool, refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, spoon the cooled mulberry sauce generously over the top.

Tips & Variations

For a more intense tea flavor, use loose Earl Grey leaves instead of bags and steep directly in warm cream for a richer infusion.
If mulberries aren’t available, substitute with fresh or frozen blackberries or blueberries for a similar tart sauce.
Use a water bath during baking to prevent cracks and ensure even cooking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the mulberry sauce refrigerated separately if possible, and add just before serving. To reheat briefly, let the cheesecake sit at room temperature for 15 minutes to take the chill off, but it’s best enjoyed cold.

How to Serve

A round cheesecake with three visible layers sits on a white plate against a white marbled texture. The bottom layer is a thin, crumbly brown crust. The middle layer is thick and creamy, off-white in color, forming the main body of the cake. The top layer is a glossy, dark red berry topping with whole berries scattered evenly across its surface. One triangular slice is cut out from the cheesecake and set slightly apart, showing the clean edges of each layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight in the fridge to fully set and develop flavors.

How do I prevent cracks on the cheesecake surface?

Using a water bath while baking helps regulate temperature and moisture, reducing the chance of cracks. Also, avoid overbaking and let the cheesecake cool slowly.

Mulberry & Earl Grey Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 381 reviews

This Mulberry & Earl Grey Cheesecake combines the fragrant citrusy notes of Earl Grey tea with a creamy, rich cheesecake base and a buttery graham cracker crust. Topped with a luscious homemade mulberry sauce, this elegant dessert offers a perfect balance of tart and sweet flavors, ideal for special occasions or a decadent treat.

Author: Dylan
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 5 hours 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
3 tbsp granulated sugar

Cheesecake Filling

3 (8 oz) blocks full-fat cream cheese, softened
¾ cup granulated sugar
1 cup sour cream
½ cup heavy cream
3 Earl Grey tea bags
½ cup whole milk
2 large eggs

Mulberry Sauce

1½ cups fresh or frozen mulberries
2 tbsp granulated sugar
2 tsp lemon juice
1 tsp cornstarch + 1 tbsp water (slurry)

Instructions

Brew the Earl Grey milk: Heat ½ cup whole milk in a small saucepan until hot but not boiling. Add 3 Earl Grey tea bags and steep for 10 minutes. Remove the tea bags and allow the milk to cool completely.
Make the crust: In a bowl, combine 1½ cups graham cracker crumbs, 6 tbsp melted unsalted butter, and 3 tbsp sugar. Press this mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Chill the crust while preparing the filling.
Make the cheesecake batter: In a large bowl, beat the softened cream cheese until smooth. Add ¾ cup sugar and mix thoroughly. Beat in 1 cup sour cream, ½ cup heavy cream, and the cooled Earl Grey-infused milk. Add the eggs one at a time, gently mixing after each addition to keep the batter smooth.
Bake the cheesecake: Pour the batter into the chilled crust and tap the pan gently to release any air bubbles. Place the springform pan in a water bath to ensure even baking and moisture. Bake at 325°F (163°C) for 50 minutes. The center should be slightly jiggly but mostly set. Turn off the oven and allow the cheesecake to cool inside with the door cracked open.
Make the mulberry sauce: In a saucepan, combine 1½ cups of mulberries, 2 tbsp sugar, and 2 tsp lemon juice. Cook over medium heat until the mixture starts bubbling and the berries soften. Stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and simmer until thickened. Remove from heat and let cool completely.
Chill & top the cheesecake: Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or preferably overnight. Before serving, spoon the cooled mulberry sauce over the top of the cheesecake for a vibrant and flavorful finish.

Notes

Using full-fat cream cheese and dairy ensures the richest texture.
Steeping the milk in Earl Grey tea infuses the cheesecake with subtle citrus and bergamot flavors.
The water bath helps prevent cracks by baking the cheesecake gently and evenly.
For best texture and flavor, chill the cheesecake overnight.
Mulberries can be fresh or frozen; thaw frozen berries before making the sauce.
Ensure the mulberry sauce cools completely before topping to avoid melting the cheesecake’s surface.

Keywords: Mulberry cheesecake, Earl Grey cheesecake, berry cheesecake, graham cracker crust, berry sauce dessert, baked cheesecake, tea-infused cheesecake