Description
This Mulberry & Earl Grey Cheesecake combines a buttery graham cracker crust with a creamy, subtly flavored Earl Grey tea-infused cheesecake filling. Topped with a homemade mulberry sauce, this dessert offers a perfect balance of rich, floral, and fruity flavors ideal for any special occasion or elegant treat.
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
- Make the Crust: Mix graham cracker crumbs, granulated sugar, and melted butter together until the mixture has a wet sand texture. Press this mixture firmly into the bottom of a greased springform pan to form an even crust. Set aside.
- Steep the Tea: Steep the two Earl Grey tea bags in ¼ cup of hot water for 10 minutes. Remove the bags and allow the tea to cool completely before using.
- Make the Cheesecake Filling: Beat the softened cream cheese and granulated sugar together until the mixture is very smooth. Add vanilla extract, cooled Earl Grey tea, and sour cream, mixing well after each addition. Finally, beat in the eggs one at a time just until blended to avoid overmixing.
- Bake It: Pour the prepared cheesecake filling over the graham cracker crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for 60 minutes, or until the edges are set and the center is slightly jiggly when gently shaken.
- Cool Then Chill: Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Afterward, transfer it to the refrigerator and chill for at least 4 hours or preferably overnight to set fully.
- Make the Mulberry Sauce: In a saucepan, combine mulberries, water, sugar, and lemon juice. Simmer over medium heat for 12 minutes until the mixture thickens to a jam-like consistency. For a smooth sauce, strain out the seeds or leave the sauce chunky based on preference. Let cool.
- Top and Serve: Spoon the cooled mulberry sauce evenly over the chilled cheesecake. Slice into servings and enjoy this flavorful dessert.
Notes
- Use full-fat cream cheese and sour cream for the creamiest texture.
- Allow the cheesecake to chill overnight for the best flavor and firmness.
- To avoid cracks, bake the cheesecake in a water bath or place a pan of water on the oven rack below it.
- Mulberry sauce can be made ahead and refrigerated for up to 3 days.
- For a gluten-free version, substitute graham cracker crumbs with gluten-free cracker crumbs.
- Steep the tea longer for a stronger Earl Grey flavor if desired.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 430 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
