Mulberry & Earl Grey Cheesecake Recipe
Introduction
This Mulberry & Earl Grey Cheesecake is a delightful twist on a classic dessert. With a subtle floral note from Earl Grey tea and a juicy, sweet-tart mulberry topping, it’s both elegant and comforting. Perfect for special occasions or a cozy afternoon treat.
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 3 Earl Grey tea bags and steep for 10 minutes. Remove tea bags and let the milk cool completely.
- Step 2: In a bowl, mix 1 ½ cups graham cracker crumbs, 6 tbsp melted butter, and 3 tbsp sugar. Press the mixture firmly into the bottom of a 9” springform pan lined with parchment paper. Chill 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 1 cup sour cream, ½ cup heavy cream, and the cooled Earl Grey milk. Add 2 eggs one at a time, mixing gently until combined.
- Step 4: Pour the batter into the crust. Tap the pan lightly to release air bubbles. Place the springform pan in a water bath on a baking tray and bake at 325°F for 50 minutes. The center should be slightly jiggly. Let cool in the oven with the door cracked.
- Step 5: For the mulberry sauce, combine 1 ½ cups mulberries, 2 tbsp sugar, and 2 tsp 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. Cool completely.
- Step 6: Once the cheesecake is at room temperature, chill it in the refrigerator for at least 4 hours or overnight. Before serving, spoon the cooled mulberry sauce on top.
Tips & Variations
- Soften cream cheese fully before mixing for a smooth filling without lumps.
- Brew Earl Grey tea in milk ahead of time and cool to avoid curdling the batter.
- Use a water bath to prevent cracks and ensure even baking.
- Substitute mulberries with blackberries or blueberries if preferred.
- Swap Earl Grey for chamomile tea for a milder floral flavor.
- Use gluten-free graham crackers for a gluten-free version.
- Reduce sugar in filling to ⅔ cup for less sweetness.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. The flavors develop nicely after chilling overnight. Mulberry sauce can be made up to 3 days in advance and kept refrigerated separately. Reheat sauce gently before topping, if desired. Cheesecake slices can be frozen individually, wrapped tightly, and thawed overnight in the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried mulberries?
Dried mulberries are not recommended for the sauce as they don’t break down well. Fresh or frozen mulberries work best for a juicy, smooth topping.
Can I skip the tea?
Yes, simply substitute the milk without steeping tea for a classic vanilla cheesecake flavor.
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Mulberry & Earl Grey Cheesecake Recipe
- Total Time: 1 hour 20 minutes (plus at least 4 hours chilling time)
- Yield: 8 servings 1x
Description
This Mulberry & Earl Grey Cheesecake is a cozy and elegant baked dessert featuring a rich, smooth cheesecake infused with subtle floral notes from Earl Grey tea and topped with a sweet-tart, juicy mulberry sauce. Perfect for tea parties or special occasions, it offers a delicious twist on classic cheesecake that holds up well in the fridge and tastes even better the next day.
Ingredients
Crust
- 1 ½ 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
- 1 ½ cups fresh or frozen mulberries
- 2 tbsp granulated sugar
- 2 tsp lemon juice
- 1 tsp cornstarch
- 1 tbsp water
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 let the milk cool completely before using.
- Make the crust: In a bowl, combine 1 ½ cups graham cracker crumbs, 6 tablespoons melted unsalted butter, and 3 tablespoons granulated sugar. Press this mixture firmly into the bottom of a 9″ springform pan lined with parchment paper. Chill the crust while preparing the filling.
- Make the cheesecake batter: In a large bowl, beat 3 blocks of softened cream cheese until smooth. Add ¾ cup granulated sugar and mix well. Incorporate 1 cup sour cream, ½ cup heavy cream, and the cooled Earl Grey milk. Then add 2 eggs one at a time, mixing gently after each addition to combine.
- Bake the cheesecake: Pour the batter into the prepared crust and gently tap the pan to release air bubbles. Place the springform pan inside a water bath on a baking tray to ensure even baking and prevent cracking. Bake at 325°F (163°C) for 50 minutes. The center should remain slightly jiggly. After baking, cool the cheesecake in the oven with the door slightly ajar.
- Make the mulberry sauce: In a saucepan, combine 1 ½ cups mulberries, 2 tablespoons sugar, and 2 teaspoons lemon juice. Cook over medium heat until the berries are soft and the mixture bubbles. Stir in a slurry made from 1 teaspoon cornstarch mixed with 1 tablespoon water. Simmer until thickened, then remove from heat and cool completely.
- Chill and top the cheesecake: Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, preferably overnight. Before serving, spoon the chilled mulberry sauce over the top of the cheesecake.
Notes
- Soften cream cheese to room temperature for a smooth filling without lumps.
- Brew the Earl Grey tea in milk ahead of time and cool before mixing to avoid curdling.
- Use a water bath during baking to prevent cracking and ensure even texture.
- Allow cheesecake to cool completely before refrigerating to avoid condensation on top.
- The mulberry sauce can be prepared up to 3 days in advance and stored in the fridge.
- Gluten-free graham crackers work as a substitute for a gluten-free option.
- For less sweetness, reduce sugar in filling to ⅔ cup.
- Alternative berries such as blackberries or blueberries can replace mulberries.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mulberry cheesecake, earl grey cheesecake, baked cheesecake, mulberry sauce, tea-flavored dessert, springform pan cheesecake, elegant dessert
