Introduction

This Mulberry & Earl Grey Cheesecake brings together the rich creaminess of a classic baked cheesecake with the fragrant notes of Earl Grey tea and the sweet-tart burst of mulberries. It’s a delightful dessert that feels both elegant and comforting, perfect for any special occasion or a cozy treat at home.

A slice of cheesecake sits on a white plate with a gold rim, showing three layers: a bottom crumbly brown crust, a thick middle creamy layer with small dark specks mixed throughout, and a top glossy dark red-purple berry sauce that drips down the side onto the plate. Next to the slice is a gold fork resting on the plate. The background has a white marbled texture, and there is a blurred cup and saucer in the distance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
2 tbsp granulated sugar (for crust)
6 tbsp unsalted butter, melted
2 (8 oz) blocks cream cheese, softened
¾ cup granulated sugar (for filling)
1 tsp vanilla extract
2 Earl Grey tea bags (steeped in ¼ cup hot water, cooled)
½ cup sour cream
2 large eggs
1 ½ cups fresh or frozen mulberries
2 tbsp water (for sauce)
2 tbsp sugar (for sauce)
1 tsp lemon juice

Instructions

Step 1: Prepare the crust by combining graham cracker crumbs, 2 tablespoons sugar, and melted butter in a bowl. Press the mixture evenly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
Step 2: Steep the Earl Grey tea bags in ¼ cup hot water until strong, about 5 minutes. Remove tea bags and allow the liquid to cool completely.
Step 3: In a large bowl, beat the softened cream cheese with ¾ cup sugar until smooth using a hand or stand mixer. Add vanilla extract and the cooled tea liquid, mixing to combine.
Step 4: Blend in sour cream, then add eggs one at a time, mixing gently after each addition. Avoid overbeating to prevent cracks.
Step 5: Pour the cheesecake filling over the chilled crust and smooth the top. Bake at 325°F (160°C) for about 50-60 minutes until the edges are set but the center still jiggles slightly.
Step 6: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Then refrigerate for at least 4 hours or overnight to fully set.
Step 7: Meanwhile, make the mulberry sauce by combining mulberries, water, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries break down and sauce thickens, about 8-10 minutes. Strain through a fine mesh sieve if desired.
Step 8: Serve the chilled cheesecake topped with mulberry sauce. Enjoy!

Tips & Variations

Let your cream cheese come to room temperature before mixing for a smooth batter.
Steep the Earl Grey tea strongly so the flavor shines through in the cheesecake.
Use a water bath during baking to minimize cracks, though it’s optional.
Substitute mulberries with blackberries, raspberries, or blueberries if preferred.
Try chamomile or lavender tea instead of Earl Grey for a unique twist.
Greek yogurt can replace sour cream for a slightly tangier filling.
Swap graham crackers for crushed digestive biscuits or Biscoff cookies for the crust.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the mulberry sauce in a separate airtight container for 3–4 days. To reheat, bring slices to room temperature or enjoy chilled. The cheesecake can also be frozen without the topping for up to one month; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a flat lay of various cooking ingredients arranged neatly on a white marbled surface. There are eleven items visible: a bowl of brown sugar with a coarse texture, a bowl of fine white sugar, a bowl of amber-colored liquid, a small bowl of salt, a white plate holding a solid block of cream cheese, a small dish with several white packets, a decorative clear glass bowl filled with red and dark purple berries, a bowl of thick white cream, a bowl of sour cream, three brown eggs sitting in a tray with a dollop of white cream, a small white dish with light yellow liquid, and a clear pitcher filled with water. The composition is clean and bright, with a top-down perspective. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a springform pan?

A springform pan is ideal because it makes removing the cheesecake easier without damaging its sides, but you can use a regular cake pan lined with parchment paper. Just be extra careful when unmolding.

Why do I need to cool the Earl Grey tea before mixing it into the batter?

Hot tea can start cooking the eggs prematurely, causing curdling and an uneven texture. Make sure the tea is completely cooled before adding it to the cream cheese mixture for a smooth batter and even bake.