Mulberry & Earl Grey Cheesecake Recipe
This Mulberry & Earl Grey Cheesecake combines a classic creamy cheesecake with aromatic Earl Grey tea and a fresh mulberry sauce topping. The buttery graham cracker crust provides the perfect base, while the mulberry sauce adds a sweet and tart finishing touch, making it a sophisticated dessert ideal for any occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Make the Crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press evenly into the bottom of a greased springform pan and set aside to prepare the filling.
- Steep the Tea: Steep two Earl Grey tea bags in ¼ cup of hot water. Allow to sit for 10 minutes until fully infused, then let the tea cool completely before using.
- Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese and sugar until very smooth and creamy. Add vanilla extract, the cooled Earl Grey tea, and sour cream, mixing well to combine. Beat in the eggs one at a time, just until each is blended in to maintain a smooth texture.
- Bake It: Pour the cheesecake filling over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for 55 to 60 minutes, or until the edges are set and the center is still slightly jiggly when moved gently.
- Cool Then Chill: Remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour. Then, refrigerate it for at least 4 hours or preferably overnight to fully set and develop flavor.
- Make the Mulberry Sauce: In a small saucepan, combine mulberries, water, sugar, and lemon juice. Simmer over medium heat for 10 to 12 minutes until the mixture thickens and becomes jammy. For a smooth sauce, strain to remove seeds and pulp, or leave chunky depending on your preference. Cool before serving atop the chilled cheesecake.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Do not overbake the cheesecake; the center should remain slightly wobbly to ensure a creamy texture once chilled.
- If fresh mulberries are not available, frozen can be used; thaw before cooking the sauce.
- The mulberry sauce can be prepared a day ahead and refrigerated for convenience.
- For an extra decorative touch, garnish the cheesecake with some fresh mulberries or a light dusting of powdered sugar before serving.
Keywords: chelseecake, mulberry sauce, Earl Grey, dessert recipe, baked cheesecake, springform pan, creamy cheesecake
