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Mulberry and Earl Grey Cheesecake

This Mulberry and Earl Grey Cheesecake wraps you in nostalgia, combining the fragrant essence of Earl Grey tea with the sweet-tart flavor of mulberries for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Crushed graham crackers for the base.
  • 6 tbsp unsalted butter, melted Used to bind the crust.
  • 3 tbsp granulated sugar Adds sweetness to the crust.
For the cheesecake filling
  • 3 8 oz blocks full-fat cream cheese, softened Ensure cream cheese is at room temperature for smooth mixing.
  • 1 cup sour cream Adds creaminess and tang.
  • 0.5 cup heavy cream For richness in the cheesecake.
  • 0.75 cup granulated sugar To sweeten the filling.
  • 2 large eggs Bind the ingredients together.
  • 3 bags Earl Grey tea bags For flavoring the cheesecake.
  • 0.5 cup whole milk Used to steep the tea.
For the mulberry sauce
  • 1.5 cups fresh or frozen mulberries If using frozen, thaw and drain beforehand.
  • 2 tbsp granulated sugar To sweeten the sauce.
  • 2 tsp lemon juice Adds brightness to the sauce.
  • 1 tsp cornstarch For thickening the sauce.
  • 1 tbsp water Mixed with cornstarch to create slurry.

Method
 

Preparation of the Tea
  1. Heat 1/2 cup of milk in a saucepan until it begins to steam. Steep 3 Earl Grey tea bags in the milk for 10 minutes, then set aside to cool.
Making the Crust
  1. In a bowl, mix together graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of a springform pan and chill in the refrigerator.
Making the Filling
  1. Beat the softened cream cheese in a mixing bowl until smooth. Gradually add in 3/4 cup of sugar, then blend in sour cream and heavy cream. Add the cooled steeped milk and mix until combined. Finally, add eggs one by one, mixing until just combined.
  2. Pour the cream cheese mixture into the prepared crust and bake in a water bath at 325°F for 50 minutes. Once done, turn off the oven and allow the cheesecake to cool for 1 hour inside.
Making the Mulberry Sauce
  1. In a saucepan, combine mulberries, 2 tbsp sugar, and 2 tsp lemon juice. Cook until the mulberries soften and thicken with cornstarch slurry. Allow to cool before topping the cheesecake.
Final Steps
  1. Refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, top each slice with mulberry sauce.

Notes

For best flavor, use freshly picked mulberries. Allow all ingredients to come to room temperature before mixing for a smoother consistency. Don’t rush the cooling process to prevent cracking.