Mulberry & Earl Grey Cheesecake Recipe
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.
- 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
