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Mulberry & Earl Grey Cheesecake Recipe

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★★★★★

4.5 from 118 reviews

This Mulberry & Earl Grey Cheesecake is an elegant and comforting dessert, featuring a floral Earl Grey-infused creamy filling and a sweet-tart mulberry sauce topping. Baked to perfection in a water bath, this cheesecake boasts a smooth, rich texture with subtle tea notes balanced by a vibrant fruit swirl, ideal for tea parties or special occasions.

Ingredients

Scale

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

  1. Brew the Earl Grey Milk: 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 before using.
  2. Make the Crust: In a bowl, combine 1½ cups graham cracker crumbs, 6 tbsp melted butter, and 3 tbsp sugar until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan lined with parchment paper. Chill the crust while preparing the filling.
  3. Make the Cheesecake Batter: In a large bowl, beat the softened cream cheese until smooth and fluffy. Add ¾ cup sugar and mix until fully combined. Stir in 1 cup sour cream, ½ cup heavy cream, and the cooled Earl Grey milk. Add 2 eggs, one at a time, mixing gently between each addition. Avoid overmixing to prevent incorporating excess air.
  4. Bake the Cheesecake: Pour the batter over the crust. Gently tap the pan on the counter to release any air bubbles. Place the springform pan inside a larger baking tray filled with hot water (water bath). Bake at 325°F (160°C) for 50 minutes until edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
  5. Make the Mulberry Sauce: In a small saucepan, combine 1½ cups mulberries, 2 tbsp sugar, and 2 tsp lemon juice. Cook over medium heat until the berries soften and the mixture bubbles, about 5–7 minutes. Stir in cornstarch slurry and simmer for 1–2 minutes until thickened. Remove from heat and cool completely.
  6. Chill & Top the Cheesecake: Once the cheesecake reaches room temperature, refrigerate for at least 4 hours or overnight for the best texture. Just before serving, spoon the cooled mulberry sauce over the top.

Notes

  • Always soften your cream cheese fully to achieve a smooth batter.
  • Steep the Earl Grey tea in warm milk and let it cool before mixing to avoid curdling.
  • Baking the cheesecake in a water bath prevents cracks and ensures even baking.
  • Allow the cheesecake to cool completely before chilling to maintain texture.
  • Mulberry sauce can be made ahead and refrigerated for up to 3 days.
  • Substitute fresh or frozen mulberries with blackberries or blueberries if needed.
  • You can replace Earl Grey tea with chamomile tea for a less floral flavor.
  • Use gluten-free graham crackers to make the crust gluten-free.
  • Reduce sugar in the filling to ⅔ cup if you prefer a less sweet cheesecake.
  • Cheesecake slices freeze well when wrapped tightly; thaw in the fridge before serving.

Keywords: mulberry cheesecake, Earl Grey cheesecake, baked cheesecake, berry sauce, tea-infused dessert, creamy cheesecake recipe, springform pan dessert, elegant cheesecake, fruit topping

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