Mulberry & Earl Grey Cheesecake: A Delightful Floral Twist

Discover the enchanting flavors of Mulberry & Earl Grey Cheesecake, a floral twist on a classic dessert perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Chilling Time 4

Total Time 5 10

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

0.5 cups Whole Milk Consider using almond milk for a dairy-free option.
3 bags Earl Grey Tea Bags Infuses flavor; substitute with a different flavored tea if desired.
24 oz Cream Cheese Neufchâtel cheese can be used for a lighter option.
1 cup Sour Cream Greek yogurt can be a substitute.
0.5 cups Heavy Cream For a lighter version, use half-and-half.
2 large Eggs For vegan, use flax eggs or aquafaba.

For the Crust

1.5 cups Graham Cracker Crumbs Use gluten-free crumbs for a gluten-free version.
6 tablespoons Unsalted Butter Coconut oil serves as a dairy-free alternative.
3 tablespoons Sugar Use coconut sugar for a caramel-like flavor.

For the Mulberry Sauce

1.5 cups Mulberries Fresh or frozen; use other berries for different flavors.
2 tablespoons Sugar Adjust according to taste preference.
2 teaspoons Lemon Juice Fresh lemon juice works best.
1 teaspoon Cornstarch Mix with water before adding to the pan.

Equipment

9-inch springform pan
Saucepan
electric mixer
mixing bowls

Method

Instructions

Infuse Milk: Heat ½ cup of whole milk and steep 3 Earl Grey tea bags for 10 minutes. Cool completely after removing tea bags.
Prepare Crust: Mix 1.5 cups of graham cracker crumbs, 6 tablespoons of melted unsalted butter, and 3 tablespoons of sugar. Press into a 9” springform pan and refrigerate.
Mix Filling: Beat 3 blocks of softened cream cheese until smooth. Add ¾ cup of sugar, then 1 cup of sour cream, ½ cup of heavy cream, and the cooled Earl Grey milk. Mix well and add 2 eggs one at a time.
Bake Cheesecake: Pour batter into crust, place in a water bath, and bake at 325°F for about 50 minutes. Turn off oven and crack the door to cool.
Prepare Mulberry Sauce: Combine 1.5 cups of mulberries, 2 tablespoons of sugar, and 2 teaspoons of lemon juice. Thickening with cornstarch mixed with water. Cook until thickened.
Chill Cheesecake: Cover cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight. Top with mulberry sauce before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 800IUVitamin C: 2mgCalcium: 90mgIron: 1mg

Notes

Ensure cream cheese is softened for smooth mixing. Always use a water bath for best texture. Watch for slight jiggle to prevent overbaking.

Tried this recipe?

Let us know how it was!