If you adore the delightful blend of floral tea notes paired with lush, fruity sweetness, the Mulberry & Earl Grey Cheesecake Recipe is a must-try indulgence. This cheesecake takes the classic creamy dessert to a whole new level by infusing fragrant Earl Grey tea into the filling and topping it with luscious mulberries simmered to a perfect jammy consistency. Every bite offers a harmonious balance of smooth richness and bright, berry freshness that feels as elegant as it is comforting. Whether for a special occasion or simply to treat yourself, this recipe brings a fresh twist that’s guaranteed to impress and satisfy.
Ingredients You’ll Need
Gathering the right ingredients is key to making this Mulberry & Earl Grey Cheesecake Recipe come to life. Each component is simple yet vital, giving the crust its buttery crunch, the filling its creamy texture and tea-infused depth, and the topping its vibrant color and sweet zing.
- Graham cracker crumbs: Provides a crunchy, buttery base for the crust that holds everything together perfectly.
- Granulated sugar: Sweetens both crust and filling, balancing the tartness of the mulberries.
- Unsalted butter: Melted to bind the crust crumbs and add richness without overwhelming flavors.
- Cream cheese: The star of the filling, delivering that classic cheesecake creaminess and smooth texture.
- Eggs: Important for setting the cheesecake and giving it structure.
- Sour cream: Adds tang and silkiness to the filling, complementing the tea flavor beautifully.
- Heavy cream: Used to infuse the Earl Grey tea, enriching the cheesecake with aromatic depth.
- Earl Grey tea leaves or bags: Infuses the filling with citrusy bergamot notes that make this cheesecake truly unique.
- Vanilla extract: Rounds out the flavors with a touch of warmth and sweetness.
- Fresh or frozen mulberries: The luscious fruit topping brings a bright, natural sweetness and gorgeous color.
- Lemon juice: Adds freshness and balances the sweetness in the mulberry topping.
- Cornstarch mixed with water (slurry): Thickens the mulberry topping to a beautiful jam consistency.
How to Make Mulberry & Earl Grey Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). Mix the graham cracker crumbs, granulated sugar, and melted unsalted butter in a bowl until everything comes together evenly. Press this mixture firmly into the bottom of a 9-inch springform pan to form a compact crust. Bake for 8 to 10 minutes to set it, then leave it to cool while you move on to preparing the filling.
Step 2: Infuse the Earl Grey Cream
Gently heat the heavy cream in a saucepan until it’s steaming but not boiling. Add the Earl Grey tea leaves or tea bags and steep for 10 minutes to extract those enchanting bergamot flavors. Strain the tea-infused cream through a fine sieve to remove any leaves, then let it cool. This fragrant cream will infuse the cheesecake filling with its signature aroma and subtle citrus notes.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until you achieve a silky-smooth texture free of lumps. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Stir in the sour cream and vanilla extract for creaminess and extra depth, then fold in the cooled Earl Grey-infused cream. Pour this luscious mixture over the prepared crust and carefully smooth the top for an even finish.
Step 4: Bake and Cool the Cheesecake
Bake the cheesecake in your preheated oven for 45 to 50 minutes until the edges are set and the center is just slightly wobbly but not liquid. After baking, turn off the oven and crack the door open, letting the cheesecake cool gradually inside for about 1 hour to prevent cracking. Once cooled, chill it in the refrigerator for at least 4 hours or, ideally, overnight to allow the flavors to meld and the texture to fully set.
Step 5: Prepare the Mulberry Topping
While the cheesecake is chilling, it’s time to make the mulberry topping. In a small saucepan over medium heat, combine the fresh or frozen mulberries with sugar and lemon juice. As the berries soften and start to release their juices, stir in the cornstarch slurry. Continue simmering for 2 to 3 minutes until the mixture thickens into a glossy compote. Cool this topping completely before spooning it generously over the chilled cheesecake right before serving.
How to Serve Mulberry & Earl Grey Cheesecake Recipe
Garnishes
To elevate your Mulberry & Earl Grey Cheesecake Recipe even further, consider sprinkling a few fresh mulberries on top for bursts of natural sweetness and a pretty presentation. A light dusting of powdered sugar or a few edible flowers can add a charming, elegant touch that complements the tea-infused essence beautifully.
Side Dishes
This cheesecake pairs wonderfully with a cup of hot Earl Grey tea or a glass of sparkling wine to match the citrusy vibe. For a fresh contrast, serve alongside a simple mixed greens salad with a tangy vinaigrette or a small bowl of mixed berries, which enhances the dessert’s fruity notes without weighing it down.
Creative Ways to Present
For a striking presentation, try layering individual cheesecake servings in glass jars topped with mulberry compote and a sprig of mint, perfect for gatherings or gifts. Alternatively, create mini cheesecakes in muffin tins for bite-sized treats. A drizzle of honey or a sprinkle of crushed pistachios adds another layer of texture and flavor that guests will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Mulberry & Earl Grey Cheesecake Recipe will keep beautifully in the refrigerator for up to 3 days. Store slices tightly wrapped in plastic wrap or in an airtight container to maintain freshness and prevent the cheesecake from absorbing other fridge odors. This way, each slice stays creamy and just as delicious as the first serving.
Freezing
You can freeze the cheesecake for longer storage by wrapping it securely in plastic wrap and then in aluminum foil or placing it in a freezer-safe container. Freeze for up to 1 month. When ready to enjoy, thaw the cheesecake overnight in the refrigerator, then add the mulberry topping fresh before serving to keep the fruit vibrant and flavorful.
Reheating
Cheesecake is best served chilled, so reheating is generally not recommended. However, if you prefer it slightly less cold, allow slices to sit at room temperature for 15 to 20 minutes before serving. This subtle warming enhances the creamy texture while keeping the integrity of the tea-infused flavors intact.
FAQs
Can I use Earl Grey tea bags instead of loose leaves?
Absolutely! Earl Grey tea bags work perfectly for infusing the cream. Just make sure to steep them long enough to impart a strong, fragrant flavor. Loose-leaf tea can provide a slightly richer aroma, but tea bags are a convenient and accessible option.
What if I can’t find fresh mulberries?
Frozen mulberries are an excellent substitute and work just as well for the topping. Thaw them before cooking, and if you prefer a smoother texture, gently mash them while simmering to release more juice and flavor.
Can I make this recipe dairy-free?
While dairy-free versions are possible using plant-based cream cheese and cream, the texture and flavor might differ slightly. The traditional cream cheese and heavy cream create that signature smoothness and rich mouthfeel integral to this Mulberry & Earl Grey Cheesecake Recipe.
How do I prevent cracks on my cheesecake?
Allowing the cheesecake to cool gradually in the oven with the door cracked for an hour helps prevent cracks by reducing sudden temperature changes. Also, avoid overmixing the batter which can incorporate excess air contributing to cracking during baking.
Can this cheesecake be made ahead for parties?
Definitely! This Mulberry & Earl Grey Cheesecake Recipe can be made 1 or 2 days in advance. In fact, it benefits from resting time, as the flavors meld and deepen when chilled overnight, making it an ideal make-ahead dessert for entertaining.
Final Thoughts
This Mulberry & Earl Grey Cheesecake Recipe is a delightful celebration of flavors that feels both refined and comforting. The floral notes of Earl Grey tea perfectly complement the sweet-tart mulberries, making every slice feel like a special treat. I truly encourage you to try making this at home—you’ll find it’s a stunning dessert to share with friends and family that sparks smiles and sparks conversations. Once you do, it might just become one of your favorites to bake again and again!
Print
Mulberry & Earl Grey Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes (plus chilling time)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Description
This Mulberry & Earl Grey Cheesecake combines a classic creamy cheesecake base infused with aromatic Earl Grey tea and topped with a luscious mulberry compote. The graham cracker crust provides a perfect crunchy contrast, making it an elegant dessert with a delightful balance of flavors and textures.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons Earl Grey tea leaves (or 2 tea bags)
- 1 teaspoon vanilla extract
For the mulberry topping:
- 1 1/2 cups fresh or frozen mulberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake the crust for 8 to 10 minutes, then remove from oven and allow it to cool completely.
- Infuse the cream with Earl Grey: Gently heat the heavy cream until it is steaming but not boiling. Add the Earl Grey tea leaves or tea bags to the hot cream and steep for 10 minutes to infuse the flavors. Once infused, strain the cream to remove the tea leaves and set aside to cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Stir in the sour cream, vanilla extract, and the cooled Earl Grey-infused cream until the batter is smooth and homogenous.
- Assemble and bake the cheesecake: Pour the filling over the cooled crust, smoothing the top evenly with a spatula. Place the springform pan in the preheated oven and bake for 45 to 50 minutes, or until the center is just set but still slightly jiggly. After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for about 1 hour to prevent cracking.
- Chill the cheesecake: Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set fully and develop its flavors.
- Prepare the mulberry topping: In a saucepan over medium heat, combine mulberries, sugar, and lemon juice. Cook until the berries start to break down and release their juices. Stir in the cornstarch slurry and simmer for another 2 to 3 minutes until the mixture thickens. Remove from heat and let cool.
- Serve: Spoon the cooled mulberry topping over slices of chilled cheesecake just before serving to enjoy a delicious contrast of creamy and fruity flavors.
Notes
- Use loose-leaf Earl Grey tea for a stronger and more aromatic flavor.
- Adjust the amount of sugar in the mulberry topping based on the sweetness of your berries.
- The cheesecake can be made 1 to 2 days in advance and stored in the refrigerator.
- Allow the cheesecake to cool gradually in the oven after baking to prevent cracks.
