Introduction

This Mulberry & Earl Grey Cheesecake is a fragrant twist on a classic dessert, combining the floral notes of Earl Grey tea with the tart sweetness of mulberries. Its creamy texture and fruity topping make it a perfect treat for any occasion.

A slice of cheesecake is placed on a white round plate with a smooth texture. The cheesecake has three clear layers: the bottom layer is a crumbly light brown crust, the middle layer is a thick, creamy off-white filling, and the top layer is a glossy, dark purple blueberry sauce that slightly drips down the sides. Next to the slice on the plate is a small smear of the same dark purple sauce. A silver fork rests on the right side of the plate. The whole scene is set against a white marbled surface. 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 (for crust)
3 (8 oz) blocks full-fat cream cheese, softened
1 cup sour cream
½ cup heavy cream
¾ cup granulated sugar (for filling)
2 large eggs
3 Earl Grey tea bags
½ cup whole milk
1 ½ cups fresh or frozen mulberries
2 tbsp granulated sugar (for sauce)
2 tsp lemon juice
1 tsp cornstarch + 1 tbsp water (mixed into slurry)

Instructions

Step 1: Heat ½ cup whole milk in a small saucepan until steaming, but not boiling. Add the 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 the graham cracker crumbs, melted butter, and 3 tablespoons sugar until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Chill while preparing the filling.
Step 3: In a large bowl, beat the softened cream cheese until smooth and fluffy. Add ¾ cup sugar and beat until fully combined. Mix in the sour cream, heavy cream, and cooled Earl Grey milk. Add eggs one at a time, mixing gently after each. Avoid overmixing.
Step 4: Pour the cheesecake batter into the prepared crust. Tap the pan gently on the counter to release air bubbles. Place the pan inside a baking tray filled with hot water (a water bath) and bake at 325°F (160°C) for 50 minutes. The edges should be set and the center slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Step 5: For the mulberry sauce, combine mulberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat until the berries are soft and the mixture bubbles, about 5 to 7 minutes. Stir in the cornstarch slurry and simmer for 1 to 2 minutes until thickened. Let cool completely.
Step 6: After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight for the best texture. Just before serving, spoon the cooled mulberry sauce on top.

Tips & Variations

Use fresh mulberries in season for the best flavor, or frozen ones thawed in advance if unavailable.
If you prefer a stronger tea flavor, steep the Earl Grey bags longer or use an extra bag.
For a nutty crust twist, add finely chopped almonds or walnuts to the graham cracker crumbs.
To avoid cracks, do not overbake and allow the cheesecake to cool slowly in the oven.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the mulberry sauce separate if possible and add it just before serving to maintain freshness. Reheat chilled slices gently at room temperature for 10–15 minutes if desired, but it is delicious served cold.

How to Serve

A slice of cheesecake with three layers is placed on a white plate. The bottom layer is a rough, light brown crumb crust. The thick middle layer is smooth and creamy off-white cheesecake. The top layer is a glossy, dark purple-blue fruit topping that looks like blueberry sauce, spread evenly and dripping slightly down the edges. Next to the slice on the plate is a small smear of the same glossy fruit sauce. A silver fork lays on the plate behind the cheesecake slice. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other teas instead of Earl Grey?

Yes, you can substitute other black teas or herbal blends, but Earl Grey’s distinctive bergamot flavor pairs best with the creamy cheesecake.

How do I prevent the cheesecake from cracking?

Baking with a water bath helps regulate temperature and moisture. Also, avoid overmixing and allow the cake to cool gradually in the oven with the door slightly ajar.