Mulberry & Earl Grey Cheesecake Recipe

Introduction

This Mulberry & Earl Grey Cheesecake is cozy, floral, and fruity with a smooth, rich texture baked to perfection. The Earl Grey tea adds a warm, scented note, while the mulberry topping brings a sweet-tart contrast and a beautiful deep purple swirl.

Ingredients

• 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

1. Step 1: 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.
2. Step 2: In a bowl, combine 1 ½ cups graham cracker crumbs, 6 tbsp melted butter, and 3 tbsp sugar until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan lined with parchment paper. Chill while preparing filling.
3. Step 3: In a large bowl, beat 3 blocks softened cream cheese until smooth and fluffy. Add ¾ cup sugar and mix until combined. Stir in 1 cup sour cream, ½ cup heavy cream, and the cooled Earl Grey milk. Add 2 eggs one at a time, mixing gently between each. Avoid overmixing.
4. Step 4: Pour batter into prepared crust. Tap the pan gently on the counter to release air bubbles. Place the pan in a baking tray filled with hot water (water bath). Bake at 325°F (160°C) for 50 minutes until edges are set and center slightly jiggles. Turn off oven, crack door, and cool inside for 1 hour.
5. Step 5: In a small saucepan, combine 1 ½ cups mulberries, 2 tbsp sugar, and 2 tsp lemon juice. Cook over medium heat until soft and bubbling (5–7 minutes). Stir in cornstarch slurry, simmer 1–2 minutes until thickened. Cool completely.
6. Step 6: Once cheesecake reaches room temperature, refrigerate at least 4 hours or overnight. Just before serving, spoon cooled mulberry sauce on top.

Tips & Variations

• Always soften cream cheese fully for a smooth batter.
• Steep the Earl Grey tea in warm milk and let it cool before mixing to avoid curdling.
• Bake the cheesecake in a water bath to prevent cracks.
• Make the mulberry sauce ahead to save time.
• Substitute blackberries or blueberries if you don’t have mulberries.
• Use chamomile tea instead of Earl Grey for a less floral flavor.
• Try gluten-free graham crackers for the crust if needed.
• Reduce sugar in the filling to ⅔ cup for a less sweet cheesecake.

Storage

Store cheesecake covered in the refrigerator for up to 4 days. Mulberry sauce keeps well in the fridge for 3 days. To reheat, let cheesecake come to room temperature before serving, but it is best enjoyed chilled. Leftovers can be sliced, wrapped tightly, and frozen; thaw overnight in the fridge before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried mulberries?

No, fresh or frozen mulberries work best because dried ones don’t break down properly into a sauce.

Can I skip the Earl Grey tea?

Yes, if you prefer, simply use the milk without steeping tea for a plain vanilla cheesecake flavor.

Mulberry & Earl Grey Cheesecake Recipe

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★★★★★

4.7 from 110 reviews

This Mulberry & Earl Grey Cheesecake is a smooth, rich baked dessert with elegant floral notes from Earl Grey tea and a sweet-tart mulberry sauce topping. Its creamy texture combined with a crisp graham cracker crust makes it perfect for tea parties or any special occasion. The water bath baking technique ensures a crack-free, silky finish with flavor that improves after chilling.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes (+ chilling time of at least 4 hours)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 mixed with 1 tbsp water (slurry)

Instructions

1. 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 tea bags and let the milk cool completely.
2. Make the Crust: In a bowl, combine 1 ½ cups graham cracker crumbs, 6 tbsp melted butter, and 3 tbsp sugar until mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan lined with parchment paper. Chill while preparing the filling.
3. Make the Cheesecake Batter: Beat 3 blocks of softened cream cheese in a large bowl until smooth and fluffy. Add ¾ cup sugar and beat until incorporated. Mix in 1 cup sour cream, ½ cup heavy cream, and cooled Earl Grey milk. Add 2 eggs one at a time, mixing gently between additions without overmixing.
4. Bake the Cheesecake: Pour batter into the crust. Tap pan gently on counter to release air bubbles. Place springform pan in a baking tray filled with hot water (water bath). Bake at 325°F (160°C) for 50 minutes until edges are set and center is slightly jiggly. Turn off oven, crack door, and cool cheesecake inside for 1 hour.
5. Prepare Mulberry Sauce: In a small saucepan, combine 1 ½ cups mulberries, 2 tbsp sugar, and 2 tsp lemon juice. Cook over medium heat until soft and bubbling (5–7 minutes). Stir in cornstarch slurry and simmer 1–2 minutes until thickened. Cool completely.
6. Chill and Assemble: After cooling to room temperature, refrigerate cheesecake for at least 4 hours or overnight for best texture. Just before serving, spoon cooled mulberry sauce over the cheesecake.

Notes

• Always fully soften cream cheese before mixing for a smooth batter.
• Steep Earl Grey tea in warm milk and allow to cool to avoid curdling cheese or eggs.
• Bake cheesecake in a water bath to prevent cracking.
• Cool the cheesecake completely before refrigerating.
• Mulberry sauce can be made in advance and stored in the fridge for up to 3 days.
• Use a 9-inch springform pan to easily release the cheesecake.
• Substitute blackberries or blueberries for mulberries if unavailable.
• Use gluten-free graham crackers for a gluten-free option.
• Reduce sugar in the filling to ⅔ cup for less sweetness.
• Cheesecake tastes even better the next day after chilling.
• Freeze leftover cheesecake slices tightly wrapped for up to 2 months.

Keywords: Mulberry cheesecake, Earl Grey cheesecake, baked cheesecake, tea-inspired dessert, mulberry sauce, springform pan cheesecake, creamy cheesecake recipe