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Earl Grey Cheesecake with Mulberry Sauce

This Earl Grey Cheesecake with Mulberry Sauce combines the floral notes of bergamot with a rich, creamy cheesecake, topped with a tart mulberry sauce for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs For the cheesecake crust.
  • 6 tbsp unsalted butter, melted Melted butter to bind the crust.
  • 3 tbsp granulated sugar To sweeten the crust.
For the cheesecake filling
  • 3 8 oz blocks full-fat cream cheese, softened Key component for the cheesecake filling.
  • 1 cup sour cream Adds creaminess and tang.
  • 0.5 cup heavy cream Increases richness of the cheesecake.
  • 0.75 cup granulated sugar Main sweetener for the filling.
  • 2 large eggs Helps to set the cheesecake.
  • 3 bags Earl Grey tea Infuses the cheesecake with bergamot flavor.
  • 0.5 cup whole milk Used to brew Earl Grey milk.
For the mulberry sauce
  • 1.5 cups fresh or frozen mulberries Main ingredient for the sauce.
  • 2 tbsp granulated sugar To sweeten the sauce.
  • 2 tsp lemon juice Adds acidity to the sauce.
  • 1 tsp cornstarch Thickens the sauce.
  • 1 tbsp water To make the cornstarch slurry.

Method
 

Preparation
  1. Heat 1/2 cup whole milk until steaming but not boiling. Remove from heat, add 3 Earl Grey tea bags, and steep for 10 minutes. Allow the infused milk to cool completely.
  2. In a bowl, stir the graham cracker crumbs, melted butter, and 3 tablespoons granulated sugar until the mixture resembles damp sand. Press it into a 9-inch springform pan and chill.
  3. Beat the softened cream cheese until pale. Add 3/4 cup granulated sugar, sour cream, and heavy cream, then beat until silky. Mix in the cooled Earl Grey milk and incorporate eggs one at a time.
Baking
  1. Pour the cheesecake batter into the chilled crust. Place in a larger roasting pan, add hot water halfway up the springform, and bake at 325°F for about 50 minutes.
  2. Turn off the oven and let the cheesecake cool inside for 1 hour.
Making the sauce
  1. In a saucepan, combine mulberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat until bubbly.
  2. Mix cornstarch and water to make a slurry and stir into the berries. Cook a minute longer until thickened, then cool completely.
Chilling and serving
  1. Refrigerate the cheesecake for at least 4 hours or overnight until firm. Spoon mulberry sauce over the cheesecake before serving.

Notes

Soften cream cheese at room temperature for a smooth batter. Use a water bath to prevent cracking. Store wrapped in the fridge for up to 4-5 days or freeze slices for a month.