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Mulberry & Earl Grey Cheesecake

Mulberry & Earl Grey Cheesecake: A Fancy Treat for You

Delight in the rich blend of Mulberry & Earl Grey Cheesecake, a dessert that combines the aromatic elegance of Earl Grey tea with the sweetness of mulberries.
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Prep Time 1 hour
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Consider gluten-free options
  • 6 tbsp Unsalted Butter Melted; coconut oil works as a dairy-free substitute
  • 3 tbsp Granulated Sugar Adjust based on personal taste
For the Filling
  • 3 blocks Full-Fat Cream Cheese Ensure it's softened
  • 1 cup Sour Cream Greek yogurt can be a perfect substitute
  • ½ cup Heavy Cream Coconut cream is an excellent dairy-free alternative
  • 3 bags Earl Grey Tea Infuses flavor into the cheesecake
  • ½ cup Whole Milk Almond or oat milk can be used
  • 2 large Eggs Room temperature for better mixing
For the Topping
  • 1½ cups Fresh or Frozen Mulberries Blackberries or blueberries can be substituted
  • 2 tbsp Granulated Sugar for Sauce Adjust based on the fruit's tartness
  • 2 tsp Lemon Juice No substitutes recommended
  • 1 tsp Cornstarch Used to thicken the sauce
  • 1 tbsp Water

Equipment

  • 9-inch springform pan
  • Saucepan
  • Mixing Bowl
  • Electric mixer

Method
 

Cheesecake Preparation
  1. In a small saucepan, heat ½ cup of whole milk until hot but not boiling. Steep 3 Earl Grey tea bags for 10 minutes, then remove and cool.
  2. In a mixing bowl, mix graham cracker crumbs, melted unsalted butter, and granulated sugar. Press into the bottom of a lined 9-inch springform pan, chill for 20 minutes.
  3. In a large bowl, beat softened cream cheese until smooth. Gradually add sugar, sour cream, and heavy cream, mixing well. Pour in cooled Earl Grey milk and beat in 2 room-temperature eggs.
  4. Pour the filling into the chilled crust and smooth the top. Bake at 325°F for about 50 minutes until edges are set but center jiggles.
  5. Turn off the oven and crack the door open, allowing cheesecake to cool for 1 hour. Refrigerate for at least 4 hours before adding topping.
  6. In a saucepan, combine mulberries, sugar, and lemon juice. Cook until bubbling. Mix cornstarch with water and stir into the sauce to thicken.
  7. Release the cheesecake from the pan, spoon mulberry sauce on top before serving, slice and enjoy.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Allow the cheesecake to cool slowly in the oven with the door ajar to prevent condensation and soggy crust. For sweeter mulberries, reduce the sugar in the sauce.

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