Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Mulberry & Earl Grey Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 90 reviews

This Mulberry & Earl Grey Cheesecake combines the rich, creamy texture of classic cheesecake with the fragrant aroma of Earl Grey tea and the sweet-tart flavor of fresh mulberries. A buttery graham cracker crust provides the perfect base for this elegant dessert, topped off with a luscious mulberry sauce that adds a vibrant finish.

  • Total Time: 5 hours 45 minutes
  • Yield: 12 servings

Ingredients

For the crust

  • 1 ½ cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 3 tbsp granulated sugar

For the cheesecake filling

  • 3 (8 oz) blocks full-fat cream cheese, softened
  • 1 cup sour cream
  • ½ cup heavy cream
  • ¾ cup granulated sugar
  • 2 large eggs
  • 3 Earl Grey tea bags
  • ½ cup whole milk

For the mulberry sauce

  • 1 ½ cups fresh or frozen mulberries
  • 2 tbsp granulated sugar
  • 2 tsp lemon juice
  • 1 tsp cornstarch + 1 tbsp water (mixed into slurry)

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (160°C). Combine the graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then set aside to cool.
  2. Infuse the milk with Earl Grey: Warm the whole milk in a small saucepan over medium heat until just simmering. Remove from heat and steep the 3 Earl Grey tea bags in the milk for 10 minutes. Strain the milk to remove the tea bags and let it cool slightly.
  3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, heavy cream, and sugar, continuing to mix until fully combined and smooth. Incorporate the eggs one at a time, beating gently after each addition to avoid overmixing. Slowly pour in the infused milk and mix until just combined.
  4. Bake the cheesecake: Pour the batter over the prepared crust in the springform pan. Place the cheesecake in the oven and bake at 325°F (160°C) for about 55–65 minutes, or until the edges are set but the center still slightly jiggles when shaken. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually, which helps prevent cracking.
  5. Cool and chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate it for at least 4 hours or preferably overnight to set firmly.
  6. Prepare the mulberry sauce: In a small saucepan, combine the mulberries, sugar, and lemon juice. Cook over medium heat until the mulberries release their juices and the mixture begins to simmer. Stir in the cornstarch slurry and continue cooking until the sauce thickens, about 2–3 minutes. Remove from heat and let cool.
  7. Serve: Once the cheesecake is fully chilled, remove it from the springform pan. Spoon the mulberry sauce over the top or serve on the side. Slice and enjoy this delightful fusion of flavors.

Notes

  • For a smoother crust, finely crush the graham crackers until powdery.
  • Do not overmix the cheesecake batter to avoid cracks during baking.
  • Steeping the Earl Grey tea in warm milk extracts the subtle bergamot flavor without overpowering the cheesecake.
  • Using fresh mulberries is preferred, but frozen can be used if thawed and drained.
  • Letting the cheesecake cool gradually in the oven prevents surface cracks.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/mulberry-and-earl-grey-cheesecake-recipe/