Mulberry & Earl Grey Cheesecake Recipe
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.
- 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
