Introduction

This Mulberry & Earl Grey Cheesecake combines a fragrant tea-infused cream cheese filling with a buttery graham cracker crust. Topped with a fresh mulberry sauce, this elegant dessert is perfect for impressing guests or enjoying a special treat at home.

The image shows a round cheesecake placed on a white plate with three visible layers: a light brown crumbly base, a thick creamy pale yellow middle layer, and a shiny deep red fruit topping with whole berries spread evenly over the top. A single slice is cut and slightly pulled out, showing the same three layers clearly from the side. The cheesecake sits on a white marbled surface. 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: Brew the Earl Grey milk by heating 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: Make the crust by mixing 1½ cups graham cracker crumbs, 6 tbsp melted unsalted butter, and 3 tbsp sugar in a bowl. Press the mixture firmly into the bottom of a 9” springform pan lined with parchment paper. Chill the crust while preparing the filling.
Step 3: Make the cheesecake batter by beating 3 blocks of softened cream cheese in a large bowl until smooth. Add ¾ cup granulated sugar and mix well. Beat in 1 cup sour cream, ½ cup heavy cream, and the cooled Earl Grey milk. Then add 2 eggs one at a time, mixing gently to combine.
Step 4: Pour the batter over the chilled 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 open.
Step 5: Make the mulberry sauce by combining 1½ cups mulberries, 2 tbsp sugar, and 2 tsp lemon juice in a saucepan. Cook over medium heat until the fruit is bubbling and soft. Stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and simmer until thickened. Remove from heat and cool completely.
Step 6: Once the cheesecake has cooled to room temperature, chill it in the refrigerator for at least 4 hours or overnight. Before serving, spoon the cooled mulberry sauce on top of the cheesecake.

Tips & Variations

Use fresh mulberries when in season for the best flavor; frozen mulberries also work well and can be thawed before cooking.
If you can’t find Earl Grey tea bags, substitute with another black tea and add a teaspoon of dried bergamot peel if available.
For a gluten-free crust, use gluten-free graham cracker crumbs or substitute with finely ground almonds.
To ensure a smooth cheesecake, beat the cream cheese thoroughly to avoid lumps before adding other ingredients.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the mulberry sauce in a separate container and add before serving to maintain freshness. To reheat, allow the cheesecake to come to room temperature; avoid microwaving to preserve texture.

How to Serve

A round cheesecake sits on a white plate placed on a white marbled surface, with a single slice cut and slightly pulled out from the full cake. The cheesecake has three visible layers: a thin brown crumb crust at the bottom, a thick creamy pale yellow layer of cheesecake in the middle, and a glossy deep red berry topping with whole mixed berries spread evenly across the surface. The red topping looks shiny and slightly translucent, contrasting with the smooth, dense texture of the cheesecake below. There are some crumbs scattered near the removed slice on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting. It can be made a day in advance, chilled overnight, and topped with mulberry sauce just before serving.

Can I use a different berry instead of mulberries?

Absolutely. Blueberries, blackberries, or raspberries make delicious substitutes and can be used to create the berry sauce with the same method.