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Mulberry & Earl Grey Cheesecake Recipe

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★★★★★

4.6 from 138 reviews

This Mulberry & Earl Grey Cheesecake combines the fragrant notes of Earl Grey tea-infused milk with a creamy, rich cheesecake filling and a buttery graham cracker crust. Topped with a luscious homemade mulberry sauce, this dessert offers a delightful blend of citrus bergamot and fresh berry flavors, perfect for an elegant treat or special occasion.

Ingredients

Scale

Crust

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

Filling

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

Instructions

  1. Brew the Earl Grey Milk: Heat ½ cup whole milk in a small saucepan over medium heat until hot but not boiling. Add 3 Earl Grey tea bags and steep for 10 minutes to infuse the milk with the tea’s distinctive bergamot flavor. Remove the tea bags and allow the milk to cool completely before using.
  2. Make the Crust: In a mixing bowl, combine 1 ½ cups graham cracker crumbs, 6 tbsp melted unsalted butter, and 3 tbsp granulated sugar. Stir until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper to form the crust. Place the crust in the refrigerator to chill while you prepare the filling.
  3. Prepare the Cheesecake Batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add ¾ cup granulated sugar and mix well. Incorporate 1 cup sour cream and ½ cup heavy cream, then add the cooled Earl Grey infused milk. Finally, add 2 large eggs one at a time, mixing gently after each to combine without overbeating.
  4. Bake the Cheesecake: Pour the cheesecake batter over the chilled crust and gently tap the pan to release any air bubbles. Set the springform pan inside a larger baking pan filled with a water bath (hot water halfway up the sides of the springform pan) to ensure even baking and prevent cracking. Bake in a preheated oven at 325°F (163°C) for 50 minutes, or until the center is just slightly jiggly. Once done, turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually.
  5. Make the Mulberry Sauce: In a saucepan over medium heat, combine 1 ½ cups mulberries, 2 tbsp granulated sugar, and 2 tsp lemon juice. Cook until the berries soften and the mixture begins to bubble. Mix 1 tsp cornstarch with 1 tbsp water to form a slurry, then stir it into the mulberry mixture and simmer until thickened. Remove from heat and allow to cool completely.
  6. Chill & Serve: After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight to set properly. Before serving, spoon the cooled mulberry sauce evenly over the top to add a fresh, fruity contrast to the creamy cheesecake.

Notes

  • For best results, use fresh mulberries when in season; frozen mulberries work well too but ensure they are thawed and drained.
  • The water bath is essential to prevent cracking and to keep the cheesecake texture smooth and creamy.
  • Allow the cheesecake to chill fully before slicing to ensure clean cuts.
  • You can substitute graham cracker crumbs with digestive biscuits for a different crust flavor.
  • For a stronger Earl Grey flavor, you can steep the tea bags an additional 5 minutes but be careful not to overbrew to avoid bitterness.

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

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