Mulberry & Earl Grey Cheesecake (Baked) Recipe
This Mulberry & Earl Grey Cheesecake is a delightful baked dessert that combines the floral notes of Earl Grey tea with the sweet-tart flavor of mulberries. The creamy cheesecake filling is infused with steeped Earl Grey, set on a buttery graham cracker crust, and topped with a luscious mulberry sauce. Perfect for tea lovers and berry enthusiasts alike, this cake offers a sophisticated twist on a classic favorite.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 oz) blocks cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 2 Earl Grey tea bags (steeped in ¼ cup hot water, cooled)
- ½ cup sour cream
- 2 large eggs
For the Mulberry Sauce:
- 1 ½ cups fresh or frozen mulberries
- 2 tbsp water
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Prepare the Crust: Combine the graham cracker crumbs and granulated sugar in a bowl. Stir in the melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Set aside.
- Steep the Earl Grey Tea: Place the two Earl Grey tea bags in ¼ cup of hot water and let steep until cooled to room temperature. This strong infusion will impart a noticeable but delicate tea flavor to the cheesecake.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar using a hand mixer or stand mixer until smooth and creamy. Add vanilla extract and the cooled Earl Grey tea infusion, mixing well. Blend in sour cream until combined. Add eggs one at a time, mixing gently after each addition to keep the batter smooth and aerated without overbeating.
- Assemble and Bake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Optionally, place the springform pan in a water bath to reduce cracking during baking. Bake in a preheated oven at 325°F (163°C) for about 50-60 minutes, or until the edges are set but the center still slightly jiggles when shaken.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually. Then remove from oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight to let it fully set.
- Prepare the Mulberry Sauce: In a small saucepan, combine mulberries, water, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens, about 10 minutes. Strain through a fine mesh strainer to remove seeds, if desired. Let cool to room temperature before serving.
- Serve: Remove the cheesecake from the springform pan, plate it, and spoon the mulberry sauce generously over the top. Enjoy chilled.
Notes
- Allow the cream cheese to reach room temperature for a smoother filling.
- Using a water bath is optional but helps prevent cracking.
- Steep the Earl Grey tea strongly so the flavor is prominent.
- Cool the cheesecake gradually and refrigerate thoroughly to achieve the perfect texture.
- Fresh mulberries are preferred, but frozen mulberries work well too.
- Make the cheesecake a day ahead for best flavor development.
- The mulberry sauce can be prepared up to 3-4 days in advance and refrigerated.
- Freeze the cheesecake without topping up to one month; thaw overnight before serving.
Keywords: Mulberry cheesecake, Earl Grey cheesecake, baked cheesecake, berry dessert, tea-infused cheesecake
