Introduction

This Mulberry & Earl Grey Cheesecake combines the floral notes of Earl Grey tea with the sweet-tart flavor of fresh mulberries. It’s a unique, elegant dessert perfect for special occasions or a delicious treat any time you want something a little different.

A slice of cheesecake on a white plate with a thin gold rim, showing three visible layers: the bottom crust is brown and crumbly, the thick middle layer is creamy beige with small dark specks, and the top layer is a shiny, deep red fruit glaze that drips down the side, pooling slightly on the plate. A gold fork rests beside the slice, and the scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
2 tbsp granulated sugar (for crust)
6 tbsp unsalted butter, melted
2 (8 oz) blocks cream cheese, softened
¾ cup granulated sugar (for filling)
1 tsp vanilla extract
2 Earl Grey tea bags
¼ cup hot water (for steeping tea)
½ cup sour cream
2 large eggs
1 ½ cups fresh or frozen mulberries
2 tbsp water (for sauce)
2 tbsp sugar (for sauce)
1 tsp lemon juice

Instructions

Step 1: Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom of a greased springform pan and set aside.
Step 2: Steep the Earl Grey tea bags in ¼ cup hot water for 10 minutes. Remove the bags and let the tea cool completely.
Step 3: In a mixing bowl, beat the softened cream cheese and ¾ cup sugar until smooth and creamy. Add vanilla extract, cooled tea, and sour cream, mixing well. Beat in the eggs one at a time, just until combined—do not overmix.
Step 4: Pour the cheesecake filling over the prepared crust. Bake in the preheated oven for 55 to 60 minutes, until the edges are set but the center still jiggles slightly when shaken.
Step 5: Remove the cheesecake from the oven and let it cool to room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight to set completely.
Step 6: To make the mulberry sauce, combine mulberries, water, sugar, and lemon juice in a saucepan. Simmer over medium heat for 10–12 minutes until the sauce thickens and becomes jammy. For a smooth sauce, strain out the seeds, or leave it chunky if you prefer.
Step 7: Serve the chilled cheesecake topped with mulberry sauce. Enjoy!

Tips & Variations

Use fresh mulberries when in season for the best flavor, but frozen mulberries work well too. Just thaw before cooking the sauce.
If you want a more pronounced Earl Grey flavor, add a teaspoon of finely chopped dried Earl Grey leaves to the crust mix before pressing it into the pan.
For a lighter crust option, substitute graham crackers with digestive biscuits or vanilla wafers.
You can replace sour cream with Greek yogurt for a slightly tangier cheesecake.

Storage

Store the cheesecake in the refrigerator covered tightly with plastic wrap or in an airtight container. It will keep well for up to 4 days. When ready to serve, you can let it sit at room temperature for 10–15 minutes to soften slightly. Leftover mulberry sauce can be stored separately in the fridge for up to 1 week.

How to Serve

A slice of cheesecake with three clear layers sits on a white plate with a thin gold line on the edge. The bottom layer is a thin, crumbly light brown crust. The middle layer is thick, creamy, and pale beige with small dark specks mixed in. The top layer is a shiny, dark red fruit sauce that drips down the side and pools slightly on the plate. Next to the cake slice is a gold fork resting on the plate. The background shows a white marbled texture with a blurred white cup and saucer in the corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries instead of mulberries?

Yes, fresh or frozen blueberries, raspberries, or blackberries make excellent substitutes and pair beautifully with the Earl Grey flavor.

How do I prevent the cheesecake from cracking?

To minimize cracking, avoid overbeating the eggs and do not overbake. You can also bake the cheesecake in a water bath to help regulate temperature and keep the surface smooth.