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

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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