Introduction

This Mulberry & Earl Grey Cheesecake blends the floral notes of Earl Grey tea with the sweet-tart burst of mulberries, creating a unique and elegant dessert. Baked to creamy perfection with a crunchy graham cracker crust, it’s perfect for special occasions or a sophisticated treat any time.

A slice of cheesecake with three visible layers sits on a white plate with a gold rim, placed on a white marbled surface. The bottom layer is a crumbly brown crust, the large middle layer is creamy light beige with small dark specks throughout, and the top layer is a glossy deep red berry sauce that drips down the side onto the plate. A gold fork rests on the plate next to the cheesecake, catch light softly. In the background, there is a blurred beige cloth and a white cup with a gold rim. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
2 tbsp granulated sugar (for crust)
6 tbsp unsalted butter, melted
2 (8 oz) blocks cream cheese, softened
¾ cup granulated sugar (for filling)
1 tsp vanilla extract
2 Earl Grey tea bags (steeped in ¼ cup hot water, cooled)
½ cup sour cream
2 large eggs
1 ½ cups fresh or frozen mulberries
2 tbsp water
2 tbsp sugar (for sauce)
1 tsp lemon juice

Instructions

Step 1: Preheat your oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Step 2: In a large bowl, beat the softened cream cheese until smooth using a hand or stand mixer. Add ¾ cup sugar and vanilla extract, and continue mixing until creamy.
Step 3: Remove tea bags from the cooled Earl Grey tea and stir the tea into the cream cheese mixture. Blend in the sour cream until just combined.
Step 4: Add eggs one at a time, mixing gently after each addition to maintain a smooth batter. Avoid overmixing.
Step 5: Pour the filling over the crust in the springform pan. Bake in the preheated oven for about 50–60 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
Step 6: While the cheesecake bakes, prepare the mulberry sauce. In a small saucepan, combine mulberries, water, sugar, and lemon juice. Cook over medium heat until the berries break down and the sauce thickens, about 8–10 minutes. Strain through a fine mesh strainer to remove seeds, if desired.
Step 7: Remove the cheesecake from the oven and let it cool on a wire rack. Once cool, refrigerate for at least 4 hours or overnight to set completely.
Step 8: Before serving, spoon the mulberry sauce over the cheesecake. Slice and enjoy your delicate, flavorful dessert.

Tips & Variations

Let your cream cheese come to room temperature for a smoother batter.
If you’re worried about cracks, bake the cheesecake in a water bath, though this is optional.
Steep your Earl Grey tea strong to ensure its flavor shines through.
Use fresh mulberries if possible; frozen ones work well too.
Swap mulberries with blackberries, raspberries, or blueberries for a different berry twist.
Try chamomile or lavender tea instead of Earl Grey for a unique flavor profile.
Greek yogurt can substitute for sour cream for a lighter texture.
Crushed digestive biscuits or Biscoff can replace graham crackers for the crust.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the mulberry sauce in a separate airtight container for 3–4 days. To reheat, serve chilled or at room temperature. You can also freeze the cheesecake (without topping) for up to one month; thaw it overnight in the refrigerator before serving.

How to Serve

A slice of pie sits on a white plate with gold trim and vertical gold stripes, placed on a white marbled surface. The pie has three layers: a light brown crumbly crust forming the base and sides, a thick creamy off-white filling with small dark specks inside, and a shiny deep purple topping that is dripping down the side onto the plate. Next to the pie slice is a gold fork. In the blurred background are part of a cup and a plate with a folded lavender cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tea instead of Earl Grey?

Absolutely! Chamomile, lavender, or even a fruity tea can work well. Just ensure the tea is strongly brewed to infuse enough flavor into the cheesecake.

Do I have to strain the mulberry sauce?

Straining is optional. It removes seeds for a smoother sauce, but some prefer the natural texture with seeds included. Choose based on your preference.