Warm, creamy, and just a little fancy — this Mulberry & Earl Grey Cheesecake is something special. With floral Earl Grey infusing the cheesecake filling and a sweet, jammy mulberry sauce topping, this dessert feels like a treat you’d find at a cozy café. It’s rich, but not too sweet, and boasts the perfect balance of flavors: comforting, floral, and fruity. Ideal for impressing guests or indulging on a relaxing weekend.
Why You’ll Love This Recipe
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Unique Flavor Pairing: The floral notes from the Earl Grey tea combined with the sweet mulberry sauce make this cheesecake both unique and comforting.
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Simple Yet Elegant: Despite its sophisticated flavor profile, this cheesecake is surprisingly easy to make. It’s perfect for those who want to impress without the stress.
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Dense and Creamy: Baked cheesecake with a rich, dense texture—not too wobbly or runny.
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Perfect for Any Occasion: Whether it’s a special celebration or just a cozy dessert at home, this cheesecake will be the highlight of the evening.
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Make-Ahead: This cheesecake stores beautifully and even gets better after a day in the fridge, making it a great make-ahead dessert.
Ingredients
For the Crust:
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1 ½ cups graham cracker crumbs
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2 tbsp granulated sugar
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6 tbsp unsalted butter, melted
For the Cheesecake Filling:
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2 (8 oz) blocks cream cheese, softened
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¾ cup granulated sugar
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1 tsp vanilla extract
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2 Earl Grey tea bags (steeped in ¼ cup hot water, cooled)
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½ cup sour cream
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2 large eggs
For the Mulberry Sauce:
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1 ½ cups fresh or frozen mulberries
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2 tbsp water
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2 tbsp sugar
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1 tsp lemon juice
Optional Garnish:
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Chopped parsley or mint (for garnish)
Directions
Step 1: Make the Crust
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In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
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Press the mixture evenly into the bottom of a greased 9-inch springform pan. Set aside.
Step 2: Steep the Tea
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Steep the two Earl Grey tea bags in ¼ cup of hot water for 10 minutes. Once steeped, remove the tea bags and allow the tea to cool completely.
Step 3: Make the Cheesecake Filling
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In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
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Add the vanilla extract, cooled Earl Grey tea, and sour cream, mixing well.
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Beat in the eggs, one at a time, just until combined.
Step 4: Bake the Cheesecake
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Pour the cheesecake filling over the graham cracker crust in the springform pan.
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Bake at 325°F (160°C) for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
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Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
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Afterward, refrigerate the cheesecake for at least 4 hours (or overnight) to fully set.
Step 5: Make the Mulberry Sauce
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In a small saucepan, combine mulberries, water, sugar, and lemon juice. Simmer over medium heat for 10-12 minutes, stirring occasionally until the sauce thickens and the mulberries break down into a jam-like consistency.
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Optionally, strain the sauce to remove seeds and pulp for a smooth topping, or leave it chunky for texture.
Step 6: Top and Serve
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Once the cheesecake has chilled and set, spoon the mulberry sauce over the top.
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Garnish with chopped parsley or mint, if desired, for a fresh pop of color.
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Slice, serve, and enjoy the unique, comforting flavors of your Mulberry & Earl Grey Cheesecake!
Servings and Timing
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Servings: 10-12 slices
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Prep Time: 25 minutes
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Bake Time: 1 hour
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Chill Time: 4 hours (or overnight)
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Total Time: About 6 hours (including chilling)
Substitutions and Variations
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Mulberries: If you can’t find mulberries, feel free to swap them with blackberries, raspberries, or blueberries.
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Earl Grey: You can substitute Earl Grey with chamomile or lavender tea for a different floral twist.
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Sour Cream: Greek yogurt is a great substitute for sour cream, adding a tangy flavor.
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Graham Crackers: Swap with crushed digestive biscuits or Biscoff cookies for a slightly different flavor.
Make-Ahead Tips
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Cheesecake: Make the cheesecake a full day ahead for the best flavor and texture.
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Sauce: The mulberry sauce can be made 3-4 days in advance and stored in the fridge.
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Freezing: You can freeze the cheesecake (without topping) for up to 1 month. Thaw overnight in the fridge before serving.
FAQ
1. Can I use decaf Earl Grey?
Yes, you’ll still get the same floral flavor without the caffeine, perfect for an evening dessert.
2. Do I need a water bath for this cheesecake?
While a water bath is optional, it can help prevent cracks. This recipe is forgiving and doesn’t require it, but if you’re worried, feel free to use one.
3. What if I can’t find mulberries?
Frozen blackberries, blueberries, or even raspberries work perfectly in place of mulberries for the sauce.
4. Can I make this cheesecake crustless?
Yes, just spray the pan well and skip the crust step. The cheesecake will still hold its shape and be just as creamy.
5. How do I know when the cheesecake is done?
The edges should be set, but the center should still jiggle slightly when shaken. This is the perfect indicator that the cheesecake is ready for cooling.
Leftovers & Storage
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Storage: Store any leftover cheesecake in the fridge, tightly covered, for up to 5 days.
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Freezing: Freeze slices individually with parchment between layers for up to 1 month. Thaw overnight in the fridge before serving.
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Mulberry Sauce: Store the sauce in a jar in the fridge for up to 1 week.
Conclusion
This Mulberry & Earl Grey Cheesecake is a stunning and indulgent dessert that’s surprisingly easy to make. The combination of floral tea, rich cream cheese, and sweet mulberry sauce is an unforgettable pairing that’s perfect for any occasion. Whether you’re entertaining guests or treating yourself, this cheesecake will impress everyone who takes a bite!
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Mulberry & Earl Grey Cheesecake Recipe
- Total Time: 6 hours (includes cooling and chilling)
- Yield: 10–12 slices
- Diet: Vegetarian
Description
This Mulberry & Earl Grey Cheesecake is a luxurious and unique twist on a classic dessert. With a rich, creamy filling infused with Earl Grey tea’s floral notes and topped with a sweet, jammy mulberry sauce, this cheesecake offers the perfect balance of sweetness, tang, and floral flavor. It’s the ideal treat for any occasion and will impress guests every time.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
2 (8 oz) blocks cream cheese, softened
¾ cup granulated sugar
1 teaspoon 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 tablespoons water
2 tablespoons sugar
1 teaspoon lemon juice
Instructions
Step 1: Make the Crust
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until it feels like wet sand.
Press the mixture into the bottom of a greased 9-inch springform pan. Set aside.
Step 2: Steep the Tea
Steep 2 Earl Grey tea bags in ¼ cup hot water for 10 minutes.
Let the tea cool completely.
Step 3: Make the Cheesecake Filling
Beat the softened cream cheese and sugar together until smooth.
Add vanilla extract, cooled tea, and sour cream, mixing until fully incorporated.
Beat in the eggs one at a time, mixing just until blended.
Step 4: Bake the Cheesecake
Pour the cheesecake filling over the prepared crust.
Bake at 325°F (160°C) for 55–60 minutes, until the edges are set, and the center is slightly jiggly.
Step 5: Cool Then Chill
Allow the cheesecake to cool at room temperature for 1 hour.
Chill in the fridge for at least 4 hours or overnight.
Step 6: Make the Mulberry Sauce
In a small saucepan, simmer mulberries, water, sugar, and lemon juice for 10–12 minutes, until thick and jammy.
Strain for a smooth sauce or leave chunky, depending on preference.
Step 7: Top and Serve
Spoon the cooled mulberry sauce over the chilled cheesecake.
Slice and serve!
Notes
Room Temperature Cream Cheese: Make sure the cream cheese is softened to avoid lumps in the batter.
Tea Flavor: Steep the tea well to ensure its flavor is strong enough to stand out in the cheesecake.
Storage: Store leftovers in the fridge, tightly covered, for up to 5 days. The sauce can be stored separately for up to 1 week.
Freezing: Freeze slices of cheesecake (without sauce) for up to 1 month, wrapped in parchment paper.
- Prep Time: 25 minutes
- Chill Time:: 4 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
