Name: Mulberry & Earl Grey Cheesecake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
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; ¾ cup granulated sugar; 2 large eggs; 3 Earl Grey tea bags; ½ cup whole milk; 1 ½ cups fresh or frozen mulberries; 2 tbsp granulated sugar; 2 tsp lemon juice; 1 tsp cornstarch + 1 tbsp water (mixed into slurry)

Introduction

This Mulberry & Earl Grey Cheesecake is cozy, floral, and fruity—Earl Grey tea adds a warm, tea-scented note while the mulberry topping brings tart sweetness and a beautiful deep purple swirl. Smooth, rich, and baked to perfection, this cheesecake balances creamy and tangy flavors elegantly, making it a perfect dessert for any occasion.

The image shows two slices of mulberry and earl grey cheesecake on white plates set on a white marbled surface. Each slice has three layers: the bottom layer is a crumbly, golden-brown crust, the middle layer is a thick, creamy white cheesecake with a smooth texture, and the top layer is a glossy deep purple mulberry sauce with visible mulberry pieces. One slice has the sauce slightly dripping down the side, and there is a small smear of the purple sauce on the plate near the slices. The lighting highlights the shine on the mulberry sauce, making it look fresh and rich. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:

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

For the cheesecake filling:

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

For the mulberry sauce:

1 ½ cups fresh or frozen mulberries
2 tbsp granulated sugar
2 tsp lemon juice
1 tsp cornstarch + 1 tbsp water (mixed into slurry)

Instructions

Step 1: Heat ½ cup whole milk in a small saucepan until steaming but not boiling. Add 3 Earl Grey tea bags and steep for 10 minutes. Remove the tea bags and let the milk cool completely.

Step 2: In a bowl, mix 1 ½ cups graham cracker crumbs, 6 tbsp melted butter, and 3 tbsp sugar until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan lined with parchment paper. Chill while preparing the filling.

Step 3: In a large bowl, beat the softened cream cheese until smooth and fluffy. Add ¾ cup sugar and beat until combined. Mix in 1 cup sour cream, ½ cup heavy cream, and the cooled Earl Grey milk. Add eggs one at a time, mixing gently between each. Avoid overmixing.

Step 4: Pour the batter into the crust. Tap the pan gently on the counter to release air bubbles. Place the pan in a baking tray filled with hot water (water bath) and bake at 325°F (160°C) for 50 minutes. The edges should be set, and the center slightly jiggly. Turn off the oven, crack the door, and let cool inside for 1 hour.

Step 5: In a small saucepan, combine mulberries, 2 tbsp sugar, and 2 tsp lemon juice. Cook over medium heat until soft and bubbling, about 5–7 minutes. Stir in the cornstarch slurry and simmer 1–2 minutes until thickened. Let cool completely.

Step 6: Once the cheesecake is room temperature, refrigerate for at least 4 hours or overnight. Just before serving, spoon the cooled mulberry sauce on top.

Tips & Variations

Always soften cream cheese fully to ensure a smooth batter.

Steep the Earl Grey tea in warm milk and let it cool before mixing for best flavor without bitterness.

Bake the cheesecake in a water bath to prevent cracks on the surface.

Use blackberries or blueberries if fresh mulberries aren’t available.

Swap Earl Grey for chamomile tea if you prefer a less floral taste.

Gluten-free graham crackers work well for the crust.

Reduce sugar in the filling to ⅔ cup for a less sweet cheesecake.

You can prepare the mulberry sauce a day ahead and store it in the fridge.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. The mulberry sauce keeps well for 3 days when refrigerated separately. To reheat, it’s best enjoyed cold or at room temperature. Leftover cheesecake slices can be wrapped tightly and frozen for up to 1 month; thaw overnight in the fridge before serving.

FAQs

Can I use dried mulberries?

No, fresh or frozen mulberries work best because dried ones don’t break down properly for the sauce.

Can I skip the Earl Grey tea?

Yes. Simply use the milk without steeping the tea to make a plain vanilla cheesecake instead.