Mulberry & Earl Grey Cheesecake Recipe
A delicate and flavorful Mulberry & Earl Grey Cheesecake featuring a buttery graham cracker crust, creamy Earl Grey-infused cheesecake filling, and a luscious mulberry sauce topping. This elegant dessert blends the aromatic notes of Earl Grey tea with the sweet-tartness of fresh mulberries for a sophisticated treat perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture feels like wet sand. Press this mixture evenly into the bottom of a greased springform pan. Set aside.
- Steep the Tea: Steep two Earl Grey tea bags in ¼ cup of hot water. Allow the tea to infuse for 10 minutes, then remove the bags and let the tea cool completely.
- Make the Cheesecake Filling: Beat the softened cream cheese and granulated sugar together until very smooth and creamy. Add vanilla extract, cooled Earl Grey tea, and sour cream, mixing thoroughly. Beat in the eggs one at a time, incorporating just until blended to maintain a smooth texture.
- Bake It: Pour the prepared cheesecake filling over the crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for 55 to 60 minutes, until the edges are set but the center still jiggles slightly when moved.
- Cool Then Chill: Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Then refrigerate it for at least 4 hours or 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, stirring occasionally, until the mixture is thick and jam-like. For a smooth sauce, strain the mixture; otherwise, leave it chunky based on preference.
- Top and Serve: Spoon the cooled mulberry sauce evenly over the chilled cheesecake. Slice and serve chilled for a refreshing and aromatic dessert.
Notes
- Use fresh or frozen mulberries depending on availability; frozen work well and add convenience.
- Ensure cream cheese is fully softened before mixing to avoid lumps in the cheesecake filling.
- Do not overbeat the eggs to maintain a smooth and creamy texture.
- Allowing the cheesecake to cool gradually prevents cracking.
- The mulberry sauce can be made ahead and stored in the refrigerator for up to 3 days.
- For a stronger Earl Grey flavor, allow the tea to steep longer or add an extra tea bag.
