Mulberry & Earl Grey Cheesecake is a sophisticated, flavor-packed dessert that marries the delicate floral notes of Earl Grey tea with the deep, sweet tartness of mulberries. With a buttery graham cracker crust, rich cream cheese filling, and a jewel-toned mulberry sauce on top, this baked cheesecake is as impressive as it is delicious. Whether you’re entertaining or simply treating yourself, this dessert delivers bakery-quality results with surprisingly little effort.
Why You’ll Love This Recipe
This cheesecake is elegant and unique without being complicated. The Earl Grey infusion offers a subtle floral background that doesn’t overpower the creamy, dense filling. The mulberry topping is vibrant, sticky-sweet, and just tart enough to balance the richness of the cheesecake. Because it’s a baked cheesecake, the texture is dense, smooth, and set — never runny. It also stores beautifully and tastes even better the next day, making it perfect for make-ahead entertaining or a weekend indulgence.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- 1½ 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, then cooled)
- ½ cup sour cream
- 2 large eggs
For the Mulberry Sauce:
- 1½ cups fresh or frozen mulberries
- 2 tablespoons water
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Directions
1. Prepare the Crust:
Preheat oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool while preparing the filling.
2. Steep the Tea:
Steep two Earl Grey tea bags in ¼ cup hot water. Let steep for 5–7 minutes for a strong infusion, then remove the bags and cool the tea to room temperature.
3. Make the Cheesecake Filling:
In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add vanilla extract, sour cream, and the cooled Earl Grey tea. Mix until well combined.
Add eggs one at a time, mixing just until incorporated. Do not overmix.
4. Assemble and Bake:
Pour the cheesecake filling over the pre-baked crust. Smooth the top with a spatula.
(Optional) Place the springform pan in a larger baking dish and add hot water halfway up the sides for a water bath.
Bake for about 60 minutes, or until the center is set but still slightly jiggly when shaken.
Turn off the oven and let the cheesecake sit inside for 30 minutes with the door slightly open. Remove and cool completely at room temperature, then chill in the refrigerator for at least 4 hours.
5. Make the Mulberry Sauce:
In a small saucepan over medium heat, combine mulberries, water, sugar, and lemon juice.
Cook for 8–10 minutes, stirring gently, until the berries break down and the mixture thickens.
Strain through a fine mesh sieve to remove seeds if desired, then cool to room temperature.
6. Finish and Serve:
Once the cheesecake is chilled and set, spoon the mulberry sauce over the top. Slice and serve chilled.
Servings and timing
Servings: 10–12 slices
Prep Time: 25 minutes
Bake Time: 1 hour
Chill Time: 4 hours
Total Time: 6 hours
Variations
- Tea Options: Substitute Earl Grey with other floral or herbal teas like lavender, chamomile, or jasmine for a different aroma.
- Crust Variation: Use crushed digestive biscuits or vanilla wafers instead of graham crackers for a different base flavor.
- Fruit Topping: If mulberries are unavailable, use blackberries, blueberries, or raspberries as a substitute.
- No-Strain Sauce: Leave the sauce unstrained for a rustic, jammy texture.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days.
The mulberry sauce can be stored separately in a sealed container for up to 1 week.
This cheesecake can be frozen (without the sauce) for up to 2 months. Thaw overnight in the refrigerator before serving.
Do not reheat; always serve chilled or at room temperature.
FAQs
What does Earl Grey add to the cheesecake?
Earl Grey adds a subtle floral-citrus flavor from the bergamot, which enhances the richness of the cheesecake without overpowering it.
Can I use store-bought mulberry jam instead?
Yes, you can substitute the homemade sauce with mulberry jam for convenience. Gently warm the jam and thin with a splash of water if needed.
Is a water bath necessary?
It’s optional. A water bath can help prevent cracking and ensure even baking, but the cake will still turn out beautifully without it.
Can I make this cheesecake ahead of time?
Absolutely. This cheesecake is best when made a day ahead, allowing time for the flavors to develop and the texture to set.
Can I use dried mulberries in the sauce?
No, dried mulberries won’t break down into a sauce like fresh or frozen ones. Fresh or frozen berries are recommended for best results.
How do I prevent the cheesecake from cracking?
Avoid overmixing the batter, do not overbake, and allow the cheesecake to cool gradually in the oven before chilling.
Can I make this cheesecake gluten-free?
Yes, use gluten-free graham crackers for the crust and ensure all other ingredients are certified gluten-free.
Can I skip the tea?
You can omit the Earl Grey if preferred and replace it with an additional tablespoon of sour cream or 2 tablespoons of heavy cream.
What’s the texture of this cheesecake like?
It’s dense, creamy, and smooth—classic baked cheesecake texture with a slight tang from the sour cream and floral depth from the tea.
Do I need to strain the sauce?
Straining is optional and depends on your preference. If you prefer a smooth sauce, use a fine mesh sieve to remove seeds and pulp.
Conclusion
Mulberry & Earl Grey Cheesecake is an impressive, flavorful dessert that brings together delicate floral notes and sweet-tart fruit in a rich, creamy baked cheesecake. With minimal effort and a few thoughtful ingredients, you can create a stunning dessert that feels both elegant and comforting. Whether for a dinner party or a quiet weekend treat, this cheesecake is sure to become a favorite in your baking repertoire.
PrintMulberry & Earl Grey Cheesecake (Baked)
This Mulberry & Earl Grey Cheesecake combines the floral depth of Earl Grey tea with the sweet, sticky brightness of mulberry sauce atop a rich, dense baked cheesecake. With its buttery graham cracker crust and smooth, infused filling, it’s an elegant dessert perfect for impressing without the stress.
- Prep Time: 00:25
- Cook Time: 01:00
- Total Time: 06:00
- Yield: 10–12 slices 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
- Preheat the oven to 325°F (163°C). Grease or line the bottom of a 9-inch springform pan with parchment paper.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until fully combined and press evenly into the bottom of the prepared pan. Set aside.
- Steep 2 Earl Grey tea bags in ¼ cup of hot water for 5–10 minutes, then let cool completely.
- In a large bowl, beat softened cream cheese until smooth. Add sugar and vanilla extract; mix until combined and fluffy.
- Add the cooled tea infusion and sour cream, mixing until fully incorporated.
- Beat in the eggs one at a time, mixing just until combined. Do not overmix.
- Pour the cheesecake filling into the prepared crust and smooth the top. Tap gently to release air bubbles.
- Bake for 55–60 minutes, or until edges are set and the center is slightly jiggly. Turn off oven and let cheesecake cool inside for 1 hour with the door cracked.
- Remove from oven and let cool to room temperature. Then refrigerate for at least 4 hours or overnight.
- Meanwhile, prepare the mulberry sauce: In a small saucepan, combine mulberries, water, sugar, and lemon juice. Simmer over medium heat for 10–15 minutes, stirring often until thickened.
- Strain the sauce through a fine mesh sieve if a smoother texture is desired. Let cool completely.
- Once the cheesecake is chilled, spread the mulberry sauce on top. Slice and serve.
Notes
- Use room temperature cream cheese to ensure a smooth batter with no lumps.
- Steep Earl Grey tea strong so its flavor shines through in the filling.
- Use a water bath during baking for a smoother top, but it’s optional.
- Fresh mulberries are ideal, but frozen work just as well.
- The cheesecake sets best when chilled overnight before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 29g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg