Print

Mulberry & Earl Grey Cheesecake Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://reemcook.com/mulberry-and-earl-grey-cheesecake-recipe/