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Mulberry & Earl Grey Cheesecake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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