Mulberry & Earl Grey Cheesecake Recipe
This sophisticated Mulberry & Earl Grey Cheesecake combines the fragrant, citrusy notes of Earl Grey tea infused into a creamy cheesecake filling with a buttery graham cracker crust. Topped with a luscious homemade mulberry sauce, this dessert offers a perfect balance of floral tea flavors and sweet-tart berries, making it a delightful treat for special occasions or elegant gatherings.
- 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: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased springform pan to create an even crust layer. Set aside while preparing the filling.
- Steep the Tea: Steep two Earl Grey tea bags in ¼ cup of hot water for 10 minutes. After steeping, remove the bags and let the tea cool completely to room temperature before using it in the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until the mixture is very smooth. Add vanilla extract, cooled Earl Grey tea, and sour cream, mixing until combined. Then, beat in the eggs one at a time, just until blended, taking care not to overmix.
- Bake It: Pour the prepared cheesecake filling evenly over the crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for 55 to 60 minutes. The cheesecake is done when the edges are set, but the center still has a slight jiggle to it.
- Cool Then Chill: Remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour. After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
- Make the Mulberry Sauce: In a saucepan over medium heat, combine mulberries, water, sugar, and lemon juice. Simmer for 10 to 12 minutes until the mixture thickens and becomes jammy. For a smooth sauce, strain the mixture; otherwise, leave it chunky to maintain texture. Cool the sauce before serving atop the cheesecake.
Notes
- For the best texture, ensure the cream cheese is fully softened before mixing.
- Use fresh or frozen mulberries for the sauce depending on availability; frozen works well and doesn’t require thawing first.
- This cheesecake benefits from chilling overnight to develop full flavor and improve texture.
- When baking, avoid overbaking to prevent cracks and dryness; the center should remain slightly jiggly.
- If you prefer, you can leave the mulberry sauce chunky for more rustic texture or strain it for a silkier finish.
Keywords: Mulberry Cheesecake, Earl Grey Cheesecake, Tea Infused Cheesecake, Homemade Cheesecake, Mulberry Sauce, Elegant Dessert
