Introduction

This Mulberry & Earl Grey Cheesecake combines the floral notes of Earl Grey tea with the sweet-tart flavor of fresh mulberries. It’s a unique dessert that’s both elegant and comforting, perfect for special occasions or a cozy afternoon treat.

A slice of cheesecake with a thick, crumbly brown crust at the bottom, topped with a creamy beige layer speckled with small dark spots, covered by a glossy, deep purple berry sauce that drips down the side onto a white plate with a thin gold rim; a golden fork lies on the right side of the plate, all set against a white marbled texture background with blurred objects in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
2 tbsp granulated sugar (for crust)
6 tbsp unsalted butter, melted
2 (8 oz) blocks cream cheese, softened
¾ cup granulated sugar (for filling)
1 tsp vanilla extract
2 Earl Grey tea bags
¼ cup hot water
½ cup sour cream
2 large eggs
1 ½ cups fresh or frozen mulberries
2 tbsp water
2 tbsp sugar (for sauce)
1 tsp lemon juice

Instructions

Step 1: Mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until the mixture feels like wet sand. Press it evenly into the bottom of a greased springform pan. Set aside.
Step 2: Steep the 2 Earl Grey tea bags in ¼ cup hot water for 10 minutes. Remove the bags and let the tea cool completely.
Step 3: In a large bowl, beat the softened cream cheese and ¾ cup sugar until very smooth. Add vanilla extract, cooled Earl Grey tea, and sour cream. Mix until combined. Beat in the eggs one at a time, mixing just until blended after each addition.
Step 4: Pour the cheesecake filling over the prepared crust. Bake in a preheated oven at 325°F (160°C) for 55 to 60 minutes, until the edges are set but the center still jiggles slightly.
Step 5: Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to chill completely.
Step 6: To make the mulberry sauce, combine mulberries, water, sugar, and lemon juice in a saucepan. Simmer over medium heat for 10 to 12 minutes until the mixture thickens and becomes jammy. For a smooth sauce, strain out the seeds; otherwise, leave it chunky.
Step 7: Spoon the cooled mulberry sauce over the chilled cheesecake, slice, and serve.

Tips & Variations

Use fresh mulberries in season for the best flavor, or frozen ones thawed thoroughly.
For a gluten-free crust, substitute graham cracker crumbs with gluten-free cookies or almond flour.
Try infusing other teas like lavender or chamomile for a different floral twist.
To avoid cracks, bake the cheesecake in a water bath or place a pan of hot water on a lower rack during baking.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep the mulberry sauce separate until ready to serve. When reheating slices, warm gently in the microwave for about 15 seconds or enjoy chilled.

How to Serve

The image shows a slice of cheesecake with three layers: a main thick creamy white layer with small dark specks inside, a thin golden brown crust at the bottom, and a shiny dark purple fruit sauce dripping over the top and flowing down one side onto a white plate with gold accents around the edge. A gold fork is placed beside the cheesecake on the plate. The setting has a white marbled surface with some gold veins, and blurred items in the background including a white cup with gold lines and a white plate with a folded grey napkin. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries instead of mulberries?

Yes, blueberries, blackberries, or raspberries work well. Adjust the sugar in the sauce according to the sweetness of your berries.

Do I need to use a springform pan?

A springform pan is ideal for cheesecakes to help release the dessert easily without damage, but you can also use a regular cake pan lined with parchment paper and carefully remove the cheesecake after chilling.

Mulberry & Earl Grey Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 58 reviews

This elegant Mulberry & Earl Grey Cheesecake combines the floral notes of Earl Grey tea with the tart sweetness of fresh mulberries, creating a sophisticated dessert perfect for any occasion. A buttery graham cracker crust pairs with a creamy, tea-infused cheesecake filling, topped with a luscious homemade mulberry sauce that balances richness with fruity brightness.

Author: Lila
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 5 hours 20 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: Combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased springform pan to form an even crust. Set aside while preparing the filling.
Steep the Tea: Place the Earl Grey tea bags in ¼ cup of hot water and allow them to steep for 10 minutes. Once infused, remove the tea bags and let the tea cool completely before using it in the filling.
Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese and sugar until the mixture is very smooth and creamy. Add the vanilla extract, cooled Earl Grey tea, and sour cream, then mix again until fully incorporated. Beat in the eggs one at a time, mixing just until each is blended into the mixture.
Bake It: Pour the prepared cheesecake filling evenly over the graham cracker crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for 55 to 60 minutes, or until the edges are set and the center still has a slight jiggle when shaken gently.
Cool Then Chill: Remove the cheesecake from the oven and allow it to cool at room temperature for about 1 hour. After cooling, cover and chill the cheesecake in the refrigerator for at least 4 hours or ideally overnight to fully set.
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 through a fine sieve; alternatively, leave it chunky depending on preference.
Top and Serve: Once chilled, spoon the cooled mulberry sauce generously over the top of the cheesecake. Slice and serve to enjoy a balanced dessert with elegant flavors.

Notes

Ensure cream cheese is fully softened for a smooth filling without lumps.
Allow the tea to cool completely before mixing it into the filling to prevent curdling.
You can substitute frozen mulberries if fresh are unavailable; thaw before cooking.
For a cleaner slice, run a knife under hot water and dry it before cutting the cheesecake.
Chilling the cheesecake overnight improves texture and flavor melding.

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