Mulberry & Earl Grey Cheesecake Recipe
This Mulberry & Earl Grey Cheesecake is a sophisticated dessert combining a creamy, fragrant Earl Grey-infused cheesecake with a buttery graham cracker crust and topped with a vibrant mulberry sauce. The Earl Grey tea steeped milk adds a subtle floral note that perfectly complements the rich cream cheese filling, while the fresh mulberry sauce provides a bright, tart contrast. Ideal for special occasions or a refined treat, this cheesecake offers a balance of flavors and textures that will impress any dessert lover.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the crust
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 3 tbsp granulated sugar
For the cheesecake filling
- 3 (8 oz) blocks full-fat cream cheese, softened
- 1 cup sour cream
- ½ cup heavy cream
- ¾ cup granulated sugar
- 2 large eggs
- 3 Earl Grey tea bags
- ½ cup whole milk
For the mulberry sauce
- 1 ½ cups fresh or frozen mulberries
- 2 tbsp granulated sugar
- 2 tsp lemon juice
- 1 tsp cornstarch + 1 tbsp water (mixed into slurry)
Instructions
- Brew the Earl Grey Milk: Heat ½ cup whole milk in a small saucepan until steaming but not boiling. Add 3 Earl Grey tea bags and steep for 10 minutes. Remove the tea bags and allow the milk to cool completely before using it in the filling.
- Make the Crust: In a bowl, combine 1½ cups graham cracker crumbs, 6 tbsp melted butter, and 3 tbsp granulated sugar. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Chill while preparing the filling to set the crust.
- Make the Cheesecake Batter: Beat the softened cream cheese in a large bowl until smooth and fluffy. Add ¾ cup sugar and beat to combine. Mix in 1 cup sour cream, ½ cup heavy cream, and the cooled Earl Grey-infused milk. Add the eggs one at a time, mixing gently after each addition to avoid overmixing and incorporating too much air.
- Bake the Cheesecake: Pour the cheesecake batter over the prepared crust in the springform pan. Tap gently on the countertop to release air bubbles. Place the pan into a larger baking tray filled with hot water to create a water bath, then bake at 325°F (160°C) for 50 minutes. The cheesecake should have set edges and a slightly jiggly center. Turn off the oven, slightly crack the door open, and let it cool inside for 1 hour to prevent cracking.
- Make the Mulberry Sauce: In a small saucepan, combine 1½ cups mulberries, 2 tbsp sugar, and 2 tsp lemon juice. Cook over medium heat until the mulberries soften and the mixture is bubbling, about 5–7 minutes. Stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and simmer for 1–2 minutes until the sauce thickens. Remove from heat and let cool completely.
- Chill & Top the Cheesecake: After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight for the best texture and firmness. Just before serving, spoon the cooled mulberry sauce evenly over the cheesecake for a beautiful presentation and flavor contrast.
Notes
- Use full-fat cream cheese and dairy for the creamiest texture and richest flavor.
- Steeping the milk with Earl Grey tea infuses subtle floral notes—ensure milk is not boiling to prevent bitterness.
- The water bath helps to bake the cheesecake evenly and prevents cracking.
- Do not overmix the batter once eggs are added to keep the cheesecake smooth and prevent cracks.
- Chilling the cheesecake overnight yields the best texture and flavor release.
- The mulberry sauce can be made in advance and refrigerated for up to 3 days.
- If fresh mulberries are unavailable, frozen mulberries work just as well.
Keywords: cheesecake, mulberry sauce, Earl Grey tea, dessert, graham cracker crust, baked cheesecake
