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
Scale
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.
