Name: Mulberry & Earl Grey Baked Cheesecake Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 5 h 20 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; 6 tbsp unsalted butter, melted; 3 tbsp granulated sugar; 3 (8 oz) blocks full-fat cream cheese, softened; 1 cup sour cream; ½ cup heavy cream; 3 Earl Grey tea bags; ½ cup whole milk; ¾ cup granulated sugar; 2 large eggs; 1 ½ cups fresh or frozen mulberries; 2 tbsp granulated sugar; 2 tsp lemon juice; 1 tsp cornstarch; 1 tbsp water

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Introduction

This Mulberry & Earl Grey Cheesecake is a delightful twist on a classic dessert, featuring aromatic tea-infused creaminess and a fresh mulberry topping. Baked to perfection with a buttery graham cracker crust, this cheesecake offers a sophisticated flavor perfect for any occasion.

The image shows a round cheesecake on a white plate placed on a white marbled surface. The cheesecake has three visible layers: a light brown crumbly base at the bottom, a thick creamy white middle layer, and a shiny, deep red berry topping with whole berries scattered evenly over it. One slice is cut and slightly pulled out from the cheesecake, showing the smooth edges of each layer clearly. The berry topping looks glossy and smooth with a few berries adding texture on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
3 tbsp granulated sugar
3 (8 oz) blocks full-fat cream cheese, softened
1 cup sour cream
½ cup heavy cream
3 Earl Grey tea bags
½ cup whole milk
¾ cup granulated sugar (for the filling)
2 large eggs
1 ½ cups fresh or frozen mulberries
2 tbsp granulated sugar (for sauce)
2 tsp lemon juice
1 tsp cornstarch + 1 tbsp water (slurry)

Instructions

Step 1: Heat ½ cup whole milk in a small saucepan until hot but not boiling. Add 3 Earl Grey tea bags and steep for 10 minutes. Remove the tea bags and let the milk cool completely.
Step 2: In a bowl, mix graham cracker crumbs, melted butter, and 3 tbsp sugar. Press this mixture firmly into the bottom of a 9” springform pan lined with parchment paper. Chill the crust while you prepare the filling.
Step 3: In a large bowl, beat softened cream cheese until smooth. Add ¾ cup sugar and mix until well combined. Beat in sour cream, heavy cream, and the cooled Earl Grey milk. Add eggs one at a time, mixing gently after each addition.
Step 4: Pour the batter over the chilled crust. Tap the pan gently to release any air bubbles. Place the springform pan into a water bath and bake at 325°F for 50 minutes. The center should still be slightly jiggly. Let the cheesecake cool in the oven with the door slightly open.
Step 5: To make the mulberry sauce, combine mulberries, 2 tbsp sugar, and lemon juice in a saucepan. Cook over medium heat until the berries are soft and bubbling. Stir in the cornstarch slurry and simmer until the sauce thickens. Let it cool completely.
Step 6: After the cheesecake has cooled to room temperature, chill it in the refrigerator for at least 4 hours, preferably overnight. Before serving, spoon the cooled mulberry sauce over the top.

Tips & Variations

Soften cream cheese fully at room temperature for a smooth filling without lumps.
Brew the tea with milk ahead of time and allow it to cool before using to avoid curdling.
Use a water bath while baking to prevent cracks on the cheesecake’s surface.
Let the cheesecake cool completely before refrigerating to avoid condensation on top.
If you don’t have mulberries, blackberries or blueberries make excellent substitutes.
Swap Earl Grey tea for chamomile for a milder, floral flavor.
For a gluten-free option, use gluten-free graham crackers.
Reduce sugar in the filling to ⅔ cup if you prefer a less sweet cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. The mulberry sauce can be made ahead and refrigerated separately for up to 3 days as well. Reheat the sauce gently before serving if desired, but the cheesecake is best served chilled.

How to Serve

A round cheesecake with three visible layers sits on a white plate on a white marbled surface. The bottom layer is a thin, crumbly golden brown crust. The middle layer is thick, smooth, and creamy in a pale beige color, making up most of the cake's height. The top layer is a shiny, deep red berry glaze with whole mixed berries scattered evenly across it. A single slice is cut and slightly pulled out from the cake, showing all layers clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mulberries for the sauce?

Yes, frozen mulberries work well. Thaw them before cooking for best results.

Why do I need to use a water bath when baking cheesecake?

The water bath helps regulate temperature and moisture, preventing cracks and ensuring a creamy, even texture in the cheesecake.