Mulberry & Earl Grey Cheesecake Recipe
This Mulberry & Earl Grey Cheesecake combines the floral notes of Earl Grey tea with the sweet tanginess of fresh mulberries, resulting in a creamy, elegant dessert. The graham cracker crust adds a delightful crunch, while the homemade mulberry sauce provides a rich fruity topping that perfectly complements the smooth cheesecake filling.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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: Mix graham cracker crumbs, granulated sugar, and melted butter together 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.
- Steep the Tea: Steep the two Earl Grey tea bags in ¼ cup of hot water for 10 minutes. Remove the tea bags and allow the tea to cool completely before using.
- Make the Cheesecake Filling: Beat the softened cream cheese and granulated sugar together until very smooth. Add vanilla extract, cooled Earl Grey tea, and sour cream, mixing well after each addition. Finally, beat in the eggs one at a time just until blended to avoid overmixing.
- Bake It: Pour the prepared cheesecake filling over the graham cracker crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for 60 minutes, or until the edges are set and the center is slightly jiggly when gently shaken.
- Cool Then Chill: Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Then transfer it to the refrigerator and chill for at least 4 hours or preferably overnight to set fully.
- Make the Mulberry Sauce: In a saucepan, combine mulberries, water, sugar, and lemon juice. Simmer over medium heat for 12 minutes until the mixture thickens to a jam-like consistency. For a smooth sauce, strain out the seeds or leave chunky based on preference. Let cool.
- Top and Serve: Spoon the cooled mulberry sauce evenly over the chilled cheesecake. Slice into servings and enjoy this flavorful dessert.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Be careful not to overmix the eggs into the batter to keep the cheesecake texture creamy.
- The cheesecake is done when the edges are set but the center still jiggles slightly.
- Chilling the cheesecake overnight improves the texture and flavor melding.
- You can substitute fresh mulberries with frozen if fresh ones are unavailable; thaw before use.
- Adjust sugar amounts in the mulberry sauce to taste depending on the sweetness of the berries.
Keywords: mulberry cheesecake, Earl Grey cheesecake, berry cheesecake, tea-infused cheesecake, creamy dessert, graham cracker crust, mulberry sauce
