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Mulberry & Earl Grey Baked Cheesecake Recipe

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★★★★★

4.7 from 99 reviews

This Mulberry & Earl Grey Cheesecake features a delicate blend of fragrant Earl Grey tea-infused cream cheese filling on a buttery graham cracker crust, topped with a luscious homemade mulberry sauce. Baked to perfection with a water bath to prevent cracks, this cheesecake offers a smooth, creamy texture and a unique floral-fruity flavor combination that’s both elegant and comforting.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 3 tbsp granulated sugar

Filling

  • 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

Mulberry Sauce

  • 1 ½ cups fresh or frozen mulberries
  • 2 tbsp granulated sugar
  • 2 tsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions

  1. Brew the Earl Grey milk: 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 to infuse the milk with the tea’s aromatic flavors. Remove the tea bags and let the milk cool completely before using it in the batter.
  2. Make the crust: In a bowl, combine 1 ½ cups graham cracker crumbs, 6 tablespoons melted unsalted butter, and 3 tablespoons granulated sugar. Mix thoroughly until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Place the crust in the refrigerator to chill while you prepare the filling.
  3. Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer or hand whisk. Add ¾ cup granulated sugar and mix well until combined. Gradually blend in 1 cup sour cream, ½ cup heavy cream, and the cooled Earl Grey-infused milk. Add 2 large eggs, one at a time, mixing gently but thoroughly after each addition to maintain a smooth batter without overbeating.
  4. Bake the cheesecake: Pour the prepared batter over the chilled crust in the springform pan. Gently tap the pan to release any trapped air bubbles and smooth out the surface. Place the pan inside a larger baking tray filled with hot water to create a water bath, which helps prevent cracks. Bake at 325°F (163°C) for 50 minutes until the edges are set but the center remains slightly jiggly. After baking, leave the cheesecake in the oven with the door cracked open to cool gradually.
  5. Make the mulberry sauce: In a small saucepan, combine 1 ½ cups fresh or frozen mulberries, 2 tablespoons sugar, and 2 teaspoons lemon juice. Cook over medium heat until the mixture starts bubbling and the berries soften. Stir in a slurry made from 1 teaspoon cornstarch mixed with 1 tablespoon water. Continue to simmer until the sauce thickens. Remove from heat and let the sauce cool completely.
  6. Chill & top the cheesecake: Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight, allowing it to firm up and develop flavor. Before serving, spoon the cooled mulberry sauce generously over the top of the cheesecake for a vibrant, fruity finish.

Notes

  • Soften cream cheese fully at room temperature for a smoother filling and no lumps.
  • Brew the Earl Grey tea with milk ahead of time and allow it to cool before mixing into the batter.
  • Use a water bath when baking to prevent cracks on the cheesecake surface.
  • Allow cheesecake to cool completely before refrigerating to avoid condensation on top.
  • Mulberry sauce can be prepared up to 3 days in advance and stored in the fridge.
  • Substitute blackberries or blueberries if mulberries are unavailable.
  • Replace Earl Grey tea with chamomile for a milder floral flavor.
  • Use gluten-free graham crackers to make the crust gluten-free.
  • Adjust sugar in the filling to ⅔ cup for a less sweet cheesecake.
  • Cheesecake can be baked a day ahead and kept chilled overnight for convenience.

Keywords: Mulberry cheesecake, Earl Grey cheesecake, baked cheesecake, berry sauce, tea-infused cheesecake

Find it online: https://recipeswithmia.com/mulberry-and-earl-grey-baked-cheesecake-recipe/