Mulberry & Earl Grey Cheesecake (Baked) Recipe
A luscious baked Mulberry & Earl Grey Cheesecake combining the rich creaminess of classic cheesecake with the delicate floral notes of Earl Grey tea and the sweet-tart burst of mulberry sauce. This elegant dessert features a buttery graham cracker crust, a smooth Earl Grey-infused cheesecake filling, and a fresh mulberry topping that makes it perfect for special occasions or indulgent treats.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes (including chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 oz) blocks cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 2 Earl Grey tea bags (steeped in ¼ cup hot water, cooled)
- ½ cup sour cream
- 2 large eggs
For the Mulberry Sauce:
- 1 ½ cups fresh or frozen mulberries
- 2 tbsp water
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is evenly moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Set aside.
- Steep the Earl Grey tea: Place the Earl Grey tea bags in ¼ cup of hot water. Let steep for 5–7 minutes until strong, then remove the bags and allow the tea to cool completely.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy. Add the granulated sugar and vanilla extract, and continue to beat until well combined. Slowly pour in the cooled Earl Grey tea and mix thoroughly. Next, mix in the sour cream until just incorporated. Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overbeating to prevent cracks during baking.
- Bake the cheesecake: Pour the filling over the prepared crust in the springform pan. Place the pan on the middle rack of the oven and bake for about 50–60 minutes, or until the edges are set but the center is still slightly wobbly. Avoid opening the oven door early to maintain temperature stability.
- Cool and chill: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually. Then remove from the oven and let it come to room temperature before refrigerating it uncovered for at least 4 hours or overnight to fully set.
- Prepare the mulberry sauce: While the cheesecake is chilling, combine mulberries, water, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the sauce thickens slightly, about 8–10 minutes. Strain the sauce through a fine mesh strainer to remove seeds if desired, then cool completely.
- Serve: Once the cheesecake is fully chilled and set, carefully release it from the springform pan. Spoon the mulberry sauce generously over the top before serving. Enjoy this sophisticated dessert chilled.
Notes
- Let cream cheese come to room temperature for smooth mixing.
- Steep the Earl Grey tea strong to ensure its flavor comes through.
- Use a water bath if you want to prevent cracking, though it’s optional.
- Do not overbeat the batter to avoid cracks and air bubbles.
- Allow cheesecake to cool and chill fully for the best texture and flavor.
- Fresh mulberries are preferred but frozen work well too.
- Sauce can be made ahead and stored in the fridge for 3–4 days.
- The whole cheesecake (without sauce) freezes well for up to 1 month.
Keywords: Mulberry cheesecake, Earl Grey cheesecake, baked cheesecake, mulberry sauce, tea infused dessert, creamy cheesecake, springform pan dessert
