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

Scale

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