Introduction

This Mulberry & Earl Grey Cheesecake blends the fragrant notes of Earl Grey tea with the sweet-tart flavor of fresh mulberries. Creamy and smooth, it’s a refined dessert that’s perfect for special occasions or a treat any time.

A round cheesecake is shown with three clear layers: a light brown crumbly crust at the bottom, a thick creamy white middle layer, and a shiny deep red fruit topping with whole small red berries scattered on top. One triangular slice is cut out and slightly pulled away from the cake on a white plate. The whole set is placed on a white marbled surface, capturing the bright and smooth textures of the dessert. Photo taken with an iphone --ar 4:5 --v 7

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 1½ cups graham cracker crumbs, 6 tbsp melted unsalted butter, and 3 tbsp sugar. Press the mixture into the bottom of a 9” springform pan lined with parchment paper. Chill the crust while you make the filling.
Step 3: In a large bowl, beat 3 softened blocks of 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 after each.
Step 4: Pour the batter into the crust. Tap the pan gently to release air bubbles. Place the springform pan in a water bath 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: In a saucepan, combine 1½ cups mulberries, 2 tbsp sugar, and 2 tsp lemon juice. Cook over medium heat until bubbling and soft. Stir in 1 tsp cornstarch mixed with 1 tbsp water. Simmer until thickened. Cool completely.
Step 6: Once the cheesecake has cooled to room temperature, chill it in the fridge for at least 4 hours, preferably overnight. Before serving, spoon the cooled mulberry sauce on top.

Tips & Variations

Ensure your cream cheese is fully softened to avoid lumps and create a smoother filling.
Brew the Earl Grey tea in the milk ahead of time and let it cool before mixing to preserve flavor.
Use a water bath during baking to prevent cracks on the cheesecake’s surface.
Let the cheesecake cool completely before chilling to avoid condensation on top.
The mulberry sauce can be made up to 3 days ahead and stored in the refrigerator.
Substitute mulberries with blackberries or blueberries if unavailable.
Swap Earl Grey tea for chamomile for a milder, floral flavor.
Use gluten-free graham crackers to make the crust gluten-free.
Reduce sugar in the filling to ⅔ cup for a less sweet dessert.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep the mulberry sauce in a separate container or spoon it on fresh before serving. Reheat is not recommended; serve chilled for best texture and flavor.

How to Serve

A round cheesecake with three visible layers sits on a white plate against a white marbled surface. The bottom layer is a thin, crumbly brown crust. The middle layer is thick and creamy with a pale yellow color. The top layer is a glossy red berry topping filled with whole mixed berries, spreading evenly across the surface. One slice is cut out and slightly pulled away, showing all layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mulberries?

Yes, frozen mulberries work well. Thaw them before making the sauce for even cooking.

Why use a water bath when baking the cheesecake?

The water bath creates a moist environment that helps the cheesecake bake evenly and prevents cracks on the surface.

Mulberry & Earl Grey Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 86 reviews

This Mulberry & Earl Grey Cheesecake combines the fragrant, citrusy notes of Earl Grey tea with the tart sweetness of fresh mulberries on a buttery graham cracker crust. Creamy and smooth, this rich cheesecake is enhanced by a vibrant mulberry sauce, making it a perfect elegant dessert for tea lovers and fruit enthusiasts alike.

Author: zara
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 5 hours (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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
1 cup sour cream
½ cup heavy cream
3 Earl Grey tea bags
½ cup whole milk
¾ cup granulated sugar
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 (for slurry)

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 it in the batter.
Make the crust: In a bowl, combine 1 ½ cups graham cracker crumbs, 6 tbsp melted unsalted butter, and 3 tbsp sugar. Press this mixture firmly into the bottom of a 9” springform pan lined with parchment paper. Chill the crust in the refrigerator while preparing the filling.
Make the cheesecake batter: In a large bowl, beat the 3 blocks of softened cream cheese until smooth and lump-free. Add ¾ cup granulated sugar and mix well. Then beat in 1 cup sour cream, ½ cup heavy cream, and the cooled Earl Grey-infused milk. Finally, add 2 eggs one at a time, mixing gently to combine without overbeating.
Bake the cheesecake: Pour the cheesecake batter over the chilled crust and tap the pan gently to release any air bubbles. Place the springform pan inside a larger baking tray filled with hot water (water bath) to help prevent cracks during baking. Bake at 325°F (163°C) for 50 minutes or until the center is slightly jiggly. After baking, leave the oven door cracked open and let the cheesecake cool gradually in the oven.
Make the mulberry sauce: In a small saucepan, combine 1 ½ cups mulberries, 2 tbsp sugar, and 2 tsp lemon juice. Cook over medium heat until the berries soften and the mixture begins to bubble. Stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and simmer until the sauce thickens. Remove from heat and allow the sauce to cool completely.
Chill and top the cheesecake: Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, preferably overnight, to set fully. Before serving, spoon the cooled mulberry sauce evenly over the top of the cheesecake.

Notes

Ensure cream cheese is fully softened at room temperature to achieve a smooth filling without lumps.
Prepare and cool the Earl Grey milk infusion ahead of time to avoid heat affecting the batter’s texture.
Use a water bath during baking to help prevent cracking on the cheesecake surface.
Allow cheesecake to cool completely before chilling to avoid condensation on top.
The mulberry sauce can be prepared up to 3 days in advance and stored in the refrigerator.
Substitutions: Use blackberries or blueberries if mulberries are unavailable; chamomile tea can replace Earl Grey for a milder tea flavor; gluten-free graham crackers work well for gluten-sensitive diets.
To reduce sweetness, decrease sugar in the filling to ⅔ cup.

Keywords: Earl Grey cheesecake, mulberry cheesecake, tea infused dessert, fruit sauce cheesecake, graham cracker crust dessert, baked cheesecake recipe