Description
This Mulberry & Earl Grey Cheesecake is a delightful fusion dessert combining the fragrant floral notes of Earl Grey tea with the tangy sweetness of mulberries. Featuring a buttery graham cracker crust and creamy, tea-infused filling, it’s swirled with fresh mulberry compote for a visually stunning and flavorful finish. Perfect for summer gatherings or special occasions, this cheesecake offers a sophisticated twist on a classic favorite.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the Earl Grey Infused Cheesecake Filling:
- 3 (8-ounce) blocks cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 Earl Grey tea bags (or 2 teaspoons loose leaf)
- 1/4 cup hot water
For the Mulberry Swirl or Topping:
- 1 cup fresh or frozen mulberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
- Make the crust: Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 8 to 10 minutes until set and fragrant. Remove from oven and allow it to cool completely before adding the filling.
- Prepare Earl Grey infusion: Steep the two Earl Grey tea bags or loose tea in 1/4 cup of hot water for 5 minutes to extract the flavors. Remove the tea bags or strain out the leaves and let the infused liquid cool slightly to room temperature.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue beating until fully incorporated. Add eggs one at a time, beating lightly after each addition just until combined to avoid overmixing. Incorporate the sour cream, heavy cream, flour, vanilla extract, and the cooled Earl Grey infusion. Beat everything together until the batter is smooth but avoid overmixing to keep the texture tender.
- Pour filling over crust: Pour the prepared cheesecake batter evenly over the cooled crust in the springform pan.
- Prepare mulberry swirl or topping: In a small saucepan, combine fresh or frozen mulberries with sugar and lemon juice. Simmer over medium heat for 5 to 7 minutes, gently mashing the berries to break them down and release their juices. If a thicker consistency is preferred, stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook for an additional minute until thickened. Remove from heat and allow the compote to cool.
- Create the mulberry swirl: Drop spoonfuls of the cooled mulberry compote onto the cheesecake batter. Using a knife or skewer, gently swirl the compote through the batter to create a marbled effect.
- Bake the cheesecake: Place the springform pan inside a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the sides of the cheesecake pan, creating a water bath. Bake the cheesecake at 325°F (160°C) for 55 to 65 minutes, or until the center is just set but slightly jiggly. This slow baking with a water bath ensures a creamy, crack-free texture.
- Cool and chill: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent rapid temperature changes. Afterward, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and develop flavor.
- Serve: Before serving, top the cheesecake with additional mulberry compote and fresh mulberries if desired. Slice into 12 pieces and enjoy.
Notes
- If mulberries are unavailable, blackberries or blueberries make an excellent substitute with a similar flavor profile.
- To enhance the Earl Grey flavor, steep the tea for a longer duration and reduce the liquid slightly before adding to the batter.
- Using a water bath during baking helps create a smooth, creamy texture and prevents cracking on the surface.
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smoother filling consistency.
