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Mulberry & Earl Grey Cheesecake (Baked)

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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.

Ingredients

Scale
  • 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

  1. Preheat the oven to 325°F (163°C). Grease or line the bottom of a 9-inch springform pan with parchment paper.
  2. 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.
  3. Steep 2 Earl Grey tea bags in ¼ cup of hot water for 5–10 minutes, then let cool completely.
  4. In a large bowl, beat softened cream cheese until smooth. Add sugar and vanilla extract; mix until combined and fluffy.
  5. Add the cooled tea infusion and sour cream, mixing until fully incorporated.
  6. Beat in the eggs one at a time, mixing just until combined. Do not overmix.
  7. Pour the cheesecake filling into the prepared crust and smooth the top. Tap gently to release air bubbles.
  8. 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.
  9. Remove from oven and let cool to room temperature. Then refrigerate for at least 4 hours or overnight.
  10. 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.
  11. Strain the sauce through a fine mesh sieve if a smoother texture is desired. Let cool completely.
  12. 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

Find it online: https://yumfoodusa.com/mulberry-earl-grey-cheesecake-baked/